Classic Brownies: A 1970's remake

Last updated on February 20th, 2026

Ingredients for brownies
- Wet Ingredients
- Dry Ingredients
Make your own ingredients
How to make brownies
How to melt chocolate
FAQ’S
Storage
Related Recipes
More Bar Recipes
1970’s Cookbooks

These Classic Brownies get a modern update in this rich, decadent chocolate dessert made with both cocoa powder and melted chocolate for deeper flavor. My vintage inspiration for these is from Hershey’s Cocoa Cookbook (1979) recipe for “The Best Brownies” Whether you prefer them thick and cakey, or thin and fudgy, everyone loves a good homemade brownie. Chocolate brownies are served year-round and can be adorned by a simple dusting of powdered sugar or frosted with an easy homemade chocolate ganache.

My modern modifications to the original vintage recipe includes: adding melted chocolate (in addition to just using cocoa) to deepen the flavor, increasing the salt for today’s palettes, and increasing the vanilla to enhance the flavor.

My vintage inspiration.

This “Hershey’s Cocoa Cookbook” is a charming booklet from 1979 packed with classic vintage chocolate recipes from one of world’s most beloved chocolate brands, and filled with recipes for chocolate cakes, brownies, and classic cookies. If you love brownies, check out my modern take on classic brownies, inspired by their vintage recipe for “the best” brownies, a rich and decadent dessert using a combination of both cocoa powder and melted chocolate.

Ingredients for brownies

Wet Ingredients

Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
Chocolate – use semi-sweet chocolate to balance out the sweetness
Sugar – adds sweetness
Eggs – act as a natural leavening agent by trapping air that expands during baking and and add moisture to batter
Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol

Dry Ingredients

All-purpose unbleached flour – a versatile option for baked goods like cookies and cakes
Cornstarch – used baked goods to create a light, tender crumb
Cocoa powder – 100% cacao with no added sugar
Baking powder – leavening agent that contains both an acid and a base
Pink salt – enhances flavor and balances sweetness
Pecans – add texture and sweet nuttiness flavor
Confectioners’ sugar – adds light sweetness and simple decoration on top

Check out my Ingredient Glossary for a full description of the ingredients

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Chocolate ganache frosting: Place 8 oz. semi-sweet chocolate chopped chocolate or 1 c. chocolate chips into a bowl. Microwave 1 c. heavy cream and 1 T. butter until warm, pour over chocolate and stir until combined. Spread onto brownies after they have cooled.

How to make brownies

Step 1: Prep
Melt butter and chocolate chips together in 30-second intervals in the microwave. Pre-heat oven and grease 8×8 brownie pan.

Step 2: Make brownie batter
Place dry ingredients into a bowl. Add melted chocolate mixture. Stir until mixed.

Step 3: Bake
Pour into pan and bake at 350° for 25 minutes. If using alternative flours, reduce oven to 325° as they may brown before the center is cooked through, and just add a few extra minutes of bake time.

Step 4 (optional): Make chocolate ganache frosting
Place chocolate into a bowl. Microwave heavy cream and butter until just warm. Pour over chocolate and stir.

Step 5: Serve
Let brownies cool. Sprinkle the top with powdered sugar or frosting. Use a sharp knife to cut into 2″ squares or bars.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips.

Double Boiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
Click here for more information about dietary substitutions

FAQ’S

What is the best chocolate to use in brownies?

Chocolate chips are made with cocoa solids, cocoa butter, sugar, and sometimes milk solids depending on the type. They vary in sweetness based on their cocoa content from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). Dark, semi-sweet or milk chocolate will all work. I prefer to use semi-sweet chocolate so that the bars are not too sweet. For the best flavor, use chocolate chips that do not contain artificial ingredients like Ghirardelli or Nestle.

How do I melt the chocolate chips?

The easiest way to melt chocolate chips is in the microwave by placing half of the chocolate into a glass bowl and microwave for 30-seconds. Then add an additional half of the chocolate and continue to melt in 30-second increments until it is all melted and smooth

What is the best pan to use?

Always use aluminum baking pans since they conduct even heat. There are several options for the size of brownie pan you use. Standard brownie pan is an 8″× 8″ or 9″x 9″ square pan which will yield a thicker cake-like brownie. Using a 9″ × 13″ or quarter-sheet pan will yield a thinner, fudgy brownie. Grease baking pan with with cooking spray or butter.

Storage

Short-term: Keep brownies on counter 2 – 3 days in a sealed container.

To freeze: Place in storage container and line layers with parchment paper between the brownies. Freeze up to 3 months. Bring to room temperature for about 30-45 minutes before opening the container to serve.

Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.