Hershey's Brownie Cake

Added on by Monica Cheng.

Grab yourself a tall glass of cold milk and a scoop of vanilla ice cream. Hellooo, Hershey's Brownie Cake.

I call this Hershey's Brownie Cake because although it is technically a brownie according to the original recipe, one bite of this deliciousness reminded me of a cake-like texture.

It wasn't exactly what I expected, but hey it tastes amazing...incredibly soft, moist, and full of Hershey chocolate flavor. I bet it'd taste even better with some walnuts thrown in, for a little crunch.

Cheers for the first brownie recipe on Pass the Cocoa! ...Crazy, right? Well, better late than never (:


The nice thing about this recipe is that you totally don't need any fancy kitchen equipment. I just hand mixed all the ingredients together. Easy as cake. (Get it? Ha.)

I used a round cake pan because let's be honest, round desserts are so much cuter than the other shapes. (Okay, I couldn't find a square pan.)

I took mine out of the oven just before 35 minutes, and these brownies were perfectly ready. Thank goodness I didn't bake for more!

I thought I'd chop off the round corners to make a giant brownie square. White drizzle on top is also fun and pretty.

Hershey's Brownie Cake

Incredibly soft, moist, and full of Hershey chocolate flavor.

Adapted from My Baking Addiction, originally from "The Perfect Recipe" by Pamela Anderson
Time: 1 hour
Yield: 12 servings


6 ounces chocolate (I used Hershey's)

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

Splash of vanilla extract

3 eggs

2/3 cup all-purpose flour

Pinch of salt

1/2 teaspoon baking powder

3/4 cup walnuts, pecans, macademias, peanuts (optional)


Preheat oven to 325 degrees F.

Using a microwave, melt the chocolate and butter in 10-second increments, stirring in between each interval until completely smooth. Watch carefully to avoid burning the mixture.

Combine the melted chocolate butter mixture with sugar and vanilla. Then add eggs one at a time, fully incorporating each before adding the next.

Add flour, salt, and baking powder. Then stir in nuts (if desired). If using a stand mixer or electric mixer, be sure not to over mix.

Bake at 325 degrees F for 35 - 45 minutes. Toothpick inserted through middle should come out with fudgy crumbs. Cool, serve, & enjoy!

Storage Note: Wrap in plastic wrap and then foil and refrigerate for up to 5 days.