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Supreme Chocolate Saucepan Brownies


3 hours
Skill Level
24 brownies

Mixing the batter for this extra fudgy brownie recipe in a saucepan is the perfect way to combine HERSHEY'S Cocoa and HERSHEY'S Chocolate Chips. You can add macadamia nuts for crunch, swap them for your favorite nut or omit them all together.

Ingredients & Directions

Prep Time
12 minutes
Bake Time
35 minutes
Cool Time
2 hours


  • 1 cup
    butter or margarine (2 sticks)
  • 2 cups
  • 1/2 cup
    HERSHEY'S Cocoa
  • 4
    eggs, beaten
  • 2/3 cup
    all-purpose flour
  • 1/2 tsp
  • 1/4 tsp
    baking soda
  • 2 tsps
    vanilla extract
  • 2 cups
    HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1/2 cup
    macadamia nut baking pieces

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
13x9x2-inch baking pan 13x9x2-inch baking pan
saucepan saucepan
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack

Heat oven to 350°F. Grease 13x9x2-inch baking pan.


Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan.


Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not under bake. Cool completely in pan on wire rack. Cut into bars.

Additional questions?