Rating

You have a million and one brownie recipes to choose from. So why use mine?

There are thousands of brownie recipes on the internet – this one is guaranteed to bring happiness! These rich, chewy, fudgy brownies will have you dancing around the kitchen in the refrigerator light wanting more. This brownie batter has semi-sweet chocolate melted in, sweet chunks of milk chocolate, and some extra powdered sugar as the invisible string that ties it all together. Play delicious games, win delicious prizes!

So, what makes the perfect brownie?

Well, I like my brownies soft and chewy, not cakey. I want them pretty dense, but I still want them to have a little bit of a fluffy texture. I love when there are extra chocolate chunks mixed in for added texture. They have to have that shiny, crispy top layer! I’ll take mine without frosting. And I’ll always take the corner piece! In other words, if fudgy, chewy, rich, chocolate brownies aren’t your ideal brownie then this recipe might not be for you. 😉

Storing your brownies

Store your brownies in an airtight container for up to 3-4 days. Do brownies last that long in your house? They definitely don’t in mine! But these brownies stayed soft, chewy, and fudgy all two days they lasted.

Let’s get started!

Ingredients

1/2 cup salted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup powdered sugar
3 eggs
1/2 cup cocoa powder
3/4 cup flour
3 Hershey’s Milk Chocolate bars (or 4-5 ounces of chopped milk chocolate bar of your choice), chopped.

Recipe Note

My mother will disagree, but there is a time and a place for milk chocolate. And that time and place is mixed in to these brownies that are already chock-full of semi-sweet chocolate and unsweetened coco powder! You can replace these candy bars with more semi-sweet chocolate chips or a dark chocolate bar and I’m sure it’ll be delicious. But I really love the sweet touch of the milk chocolate chunks in this recipe and I hope you will give it a try!

Directions

First, preheat oven to 350 degrees
Next, place butter and chocolate chips in a large microwave safe bowl. You will use this bowl for the entire recipe so make sure you have room for all your ingredients! Microwave butter and chocolate in 30 second increments, stirring in between, until the butter and chocolate are completely melted and combined together.

3. Once butter and chocolate are melted together, add granulated and powdered sugars to the batter, mix until combined.

4. Add eggs. Mix until combined.

5. Add cocoa powder and flour into brownie batter. Mix until combined.

6. Last, once batter is combined, fold in your 3 chopped Hershey’s bars. Your brownie batter should look a little something like this!

7. Spray an 8×8 baking pan with nonstick cooking spray and pour your brownie batter into your pan. Bake brownies at 350 degrees for 30-35 minutes. You don’t want to under OR overbake your brownies. When you insert a toothpick into the center of the brownies, it should come out mostly clean – it should not be coated in wet batter, but a few moist crumbs is totally ok!

8. Let brownies cool before cutting. Or take a walk on the wild side and dig in while they’re still hot. Enjoy!