Hershey’s Best Brownies recipe is the classic cocoa fudge recipe of the 80s.
For many people, the 80s was the decade of their childhood. Memories come in the form of colorful tracksuits, neon scrunchies, high-tops, and optimism. And what better way to taste that optimism than with a staple sweet moms used to make back then: the Hershey’s Best Brownie recipe!
According to the advertisement, it would not simply excite the kids. It would mesmerize the adults, too: the motto for the recipe was “how to get dad to put down the sports page.”
It perhaps was one of the stellar instances where advertising wasn’t false! With Hershey’s special cocoa and the other pure ingredients the recipe asks for, the house was bound to fill with the aroma of irresistible chocolatey fragrance.
The brownies themselves were so good that people look for them today, frustrated that there are variations of the original recipe but the recipe itself is surprisingly hard to find.
Hershey’s Best Brownie recipe is the taste memory everyone is looking for: biting into one will give a delicious blast of chocolate flavor to go with light-hearted memories of childhood.
The recipe itself is extremely easy, too. Only 5 or so minutes’ worth of preparation before it’s time to put the mixture in the oven, this recipe is perfect in every way- and now, it’s here for you to make, exactly as it was in the back of Hershey’s Cocoa tin box.
Ingredients
• 3/4 cup Hershey’s cocoa
• 1/2 teaspoon baking soda
• 2/3 cup vegetable oil
• 1/2 cup boiling water (measure accurately)
• 2 cups sugar
• 2 eggs
• 1-1/3 cups all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
Instructions
1. Stir cocoa and baking soda in a mixing bowl.
2. Blend in 1/3 cup vegetable oil.
3. Add boiling water; stir until mixture thickens.
4. Stir in sugar, eggs, and the remaining 1/3 cup of vegetable oil; stir until smooth.
5. Add flour, vanilla, and salt, blend completely.
6. Pour into a lightly greased 13 x 9-inch pan or two 8-inch square pans.
7. Bake at 350 F for 35 to 40 minutes for the 13 x 9-inch pan; 30 to 32 minutes for the 8-inch square pans.
8. Cool; frost, if desired
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