Hershey's Chocolate Brownies

This is the cocoa-based brownie that built generations of after-school snacks. No melted chocolate to fuss with, no double boiler. Just unsweetened cocoa powder stirred into a warm sugar-and-oil base, which gives the finished brownie a deep, slightly bittersweet chocolate flavor without the richness of butter.

The substitution that makes this version distinct is the egg substitute and additional egg whites in place of whole eggs. The result is a brownie with significantly less cholesterol and saturated fat than the original Hershey’s recipe, but the structure stays intact thanks to the protein in the whites and the binding power of the cocoa.

Watch for the visual doneness cue: the edges should just begin to pull away from the sides of the pan. The center will look slightly underdone but will firm up as it cools. A dusting of powdered sugar through a fine sieve gives them a tidy, bakery-style finish.

Pro Tips

• Use natural unsweetened cocoa, not Dutch-processed, for the proper chemistry with the recipe’s leavening (or lack thereof).
• Don’t overbake. The pull-away cue is more reliable than a toothpick test for fudgy brownies.
• Cool completely in the pan before slicing for clean squares; warm brownies tear.
• Add the powdered sugar dust just before serving so it doesn’t soak in and disappear.

Variations

• Stir in ½ cup mini chocolate chips with the flour for melty chocolate pockets.
• Swap walnuts for pecans or omit nuts entirely.
• Top with a swirl of warmed peanut butter before baking for a chocolate-PB twist.