Table of contents

• Baking it Modern
• Ingredients for brownies
  • Wet Ingredients
  • Dry Ingredients
• How to make brownies
• How to melt chocolate
• Baker’s Tips
• Dietary Substitutions
  • Gluten-Free (no gluten)
  • Vegan/Dairy Free (no animal products)
  • Wholesome (minimally processed)
• Storage
• Related Recipes
• Bar Recipes

This Classic Brownies recipe gets a modern update in this rich, decadent chocolate dessert made with both cocoa powder and melted chocolate for deeper flavor. 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 vintage inspiration for these is from my Hershey’s Cocoa Cookbook (1979) recipe for “The Best Brownies” “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.

Baking it Modern

My modifications to the original vintage recipe included: 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.

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, milk chocolate will work yielding sweeter brownies
• Sugar – adds sweetness
• Eggs – act as a natural leavening agent by trapping air that expands during baking and adds moisture and richness to the batter
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol. 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.

Dry Ingredients

• All-purpose unbleached flour – a versatile option for baked goods like cookies and cakes
• Cornstarch – creates a light, tender crumb
• Cocoa powder – use 100% cacao with no added sugar
• Baking powder – leavening agent to create lift
• Salt – enhances flavor and balances sweetness
• Pecans – add texture and sweet nuttiness flavor
• Confectioners’ sugar – used as simple decoration on top

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

How to make brownies

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 pan. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

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.

Baker’s Tips

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

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

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 Tbsp of additional extra liquid (such as the same liquid called for in the recipe or an extra egg) to help lighten the texture.
• Fat: Add 1 – 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 – 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with white whole wheat flour or 100% whole wheat flour or oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

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.

Print

Classic Brownies

.

Course Dessert

Cuisine American

Keyword 1970’s, brownies, chocolate

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Equipment

• mixing bowl
• measuring cups and spoons
• 8 x 8 baking pan
• off-set spatula

Ingredients

DRY INGREDIENTS

• 1 ¼ c. unbleached flour
• 1 Tbsp. cornstarch
• 2 c. sugar
• ⅔ c. cocoa
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. butter melted
• 1 c. semi-sweet chocolate chips
• 2 eggs + 2 yolks
• 1 Tbsp. vanilla

MIX-INS

• 1 c. pecans or walnuts (optional) fine chop

CHOCOLATE GANACHE FROSTING

• 1 c. semi-sweet chocolate chips
• 1 Tbsp. butter
• 1 c. heavy cream
• 1 Tbsp. vanilla

Instructions

PREP

• Preheat oven to 350°.
• Grease 9×13 pan (cake-like) or 8×8 brownie pan (fudgy) with cooking spray.
• Melt together the butter and chocolate chips in the microwave in 30 second increments until incorporated. Set aside.

BATTER

• Whisk together the dry ingredients of flour, cocoa powder, sugar, salt, and baking powder.
• Add the eggs, yolks and vanilla.
• Pour in the melted chocolate mixture and add in the nuts and stir until just combined.

BAKE

• Pour batter into greased pans and bake at 350° for 20-25 minutes. Place toothpick in center comes out clean.
• After the brownies have cooled, sprinkle powdered sugar all over the top and cut into bars into squares. Store in container.

CHOCOLATE FROSTING (optional)

• Place chocolate in a bowl. Heat the heavy cream and butter in the microwave in 30-45 seconds until warm.
• Pour the heavy cream over the chocolate, add vanilla and mix. Spread over the brownies.

Related Recipes

• Granola Cookies
• Old-Fashioned Peanut Butter Bars
• Chocolate Dipped Shortbread Cookies
• Chocolate Dipped Pretzels
• Classic Chocolate Chip Cookies

Bar Recipes

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This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Classic Brownies: A 1979 Hershey’s Recipe Remake appeared first on Vintage Baked Modern.