Fudgey Special Dark® Brownies Recipe - Allrecipes.com
Fudgey Special Dark(R) Brownies Recipe

Fudgey Special Dark® Brownies

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"Change up your brownie routine with a dark chocolate twist -- using Hershey®'s Special Dark Chocolate Chips! Homemade brownies are perfect for any occasion -- the sheer aroma will have people clamoring to the kitchen for a closer peek!"

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Original recipe makes 36 brownies Change Servings


  1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan.
  2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
  3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

This is the best brownie recipe in the world! (At least that's what I think, my husband doesn't agree...) I grew up on this recipe. I found that the trick to making these turn out scrumptious is to not over bake them. They are very chocolaty, chewy, and moist. They are good even with out the chocolate chips.

Most Helpful Critical Review
Oct 27, 2004

Brownies were a little "cakelike", plain, bland... I used margarine, so maybe with butter they would be better...??? Just definitely not gooey chocolaty and yummy like I expect brownies to be.


13 Ratings

Jul 19, 2004

This is a very good recipe! Needs motifications however, but once that is done this turns out to be one of the best brownie recipes I have made. I use Sharffen Berger sweetened cocoa powder. That makes a huge difference in the taste and quality. This recipe as is makes extremely thin brownies so if you like some body to your brownies double all ingredients except the cocoa powder, flour, and butter. With the cocoa I add just one extra 1/3 cup, flour I use 2 1/3 cups, and butter I use one stick. These make for very excellent brownies! Not to cakey and not too chewy. My hubby is addicted to them as I am as well. They look nothing like the picture Hershey provides however. Even making them the exact way the recipe states does nto make them even resemble what's in the picture. I have now made these with cinnamon, peanut butter and chocolate chips, and white chocolate and chocolate chips. Can't go wrong it seems! Oh! And there's no need to add only a portion of the melted butter in the first steps. You can add all the butter at once with the cocoa powder, baking soda, vanilla etc... Just one sauce pan to heat the butter, a mixing spoon. and a large bowl is all you need to make these.

Jul 06, 2004

I just made these and can hardly stay away from them (they're for a work potluck) They are so moist and smell delicious! As stated earlier, you do not want to over cook them. I didn't have dark choc. chips so I used semi sweet and they worked just as well. You wont believe the way your home smells as these bake. So yummy! THANKS!

Jun 08, 2004

These are very fudgy delicious brownies. The dark chocolate chips are a definite must--I don't think they would have enough chocolate flavor otherwise. I frosted them with Chocolate Icing III from this site which elevated them into the chocolate heaven realm! BIG hit with my 4 little brownieholics!!

Feb 02, 2004

This is a great recipe! The brownies were moist and tasty. I had been using a recipe that I grew up with but couldn't find it. Now I don't need it. This is now going to be my brownie recipe!

May 19, 2006

Absolutely the best brownies I ever made. They were a HUGE hit with a dark chocolate glaze drizzled over them.

May 06, 2006

Chewy and yummy! I added 1/2 cup of chocolate chips and 1/2 cup of nuts - but I think I'll add the full cup of chocolate chips next time and a 1/2 cup of walnuts.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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