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One-Bowl Brownie

Everyone needs a good chocolatey go-to recipe and Real Food by Dad’s can be found in this One-Bowl Brownie. It meets all of his criteria for a go-to recipe: no special equipment or special ingredients required.

*This is a sponsored post in collaboration with The Hershey Company. All thoughts and opinions are my own.

Our pantry, like most people's, ebbs and flows with things we need and things we don’t need. But here are a few constants, two of which can be found in this brownie: HERSHEY’S Unsweetened Cocoa Powder and HERSHEY’S MINI KISSES Chocolate Chips. Of course those two things extend far beyond brownies. They are the basis for cakes, frostings, pudding, cookies and so much more.

Next to cookies, brownies are a favorite in my house—so much so, that my son Cole’s second baking endeavor after chocolate chip cookies was brownies. Funny because he doesn’t like cake but he will take a brownie whenever offered, and he tends to like the cake-y variety.

These brownies were a practice in texture. My little sous chef, Cole, wanted to take our standard brownie recipe and find the middle ground between fudgy and cakey. We got there by keeping the egg to sugar ratio the same, along with the cocoa powder and butter. Where things got tweaked was in the flour by giving it a slight increase and adding a smidge of baking powder. We kept the temperature the same and padded the bake time by five minutes to move the brownies closer to that cakey texture we were looking for.

It worked! Cole was ecstatic. Baking has become more for him than for me. He’s why I bake and I couldn’t be happier about it. Naturally, this is now our new go-to One-Bowl Brownie.

One-Bowl Brownies

  • 1 - 1/4 cups sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup HERSHEY'S MINI KISSES Chocolate Chips
  1. Heat oven to 350° F. Line 8-inch square baking pan with parchment paper.
  2. Beat sugar and eggs in stand mixer bowl on low until well blended. Beat on high until light and fluffy, about 3 minutes. With the mixer still running, slowly add melted butter, beating until combined. Add vanilla; beat until combined. Reduce mixer speed to medium. Sift together flour, cocoa, salt and baking powder; gradually beat into mixture. Turn off mixer; fold in chocolate pieces. Spread batter in prepared pan.
  3. Bake 25 to 30 minutes or until brownies start to pull from edges of pan. Cool completely in pan on wire rack. Makes 16 brownies.

Tip: For a cakier brownie, bake for additional 5 to 7 minutes.

Recipe created for The Hershey Company by Real Food by Dad. To see the original post on Real Food by Dad, click here.