Before mixing your ingredients, preheat your oven to 350°F (175°C). While the oven warms up, take an 8×8 inch baking pan. You can either rub it with a little butter or cover it with parchment paper. This will help make sure your brownies don’t stick to the pan and are easy to take out after baking.

Start by melting 1/2 cup of butter. You can do this in the microwave in short bursts, stirring between each burst, or on the stove in a small saucepan. Once it’s melted, let it cool a bit before using it in the next step. This helps it mix nicely with the sugar and eggs without cooking them.

In a mixing bowl, mix the melted butter with 1 cup of sugar and 1 teaspoon of vanilla extract. Stir them together until they are well blended. Next, add in 2 large eggs and beat the mixture until it is smooth and well-combined. The eggs help make your brownies chewy and moist.

In a separate bowl, sift together 1/2 cup of Hershey’s cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Sifting helps get rid of lumps and makes it easier to combine the dry and wet ingredients.

Gradually incorporate the dry ingredients into the wet mixture while stirring gently. A spatula or wooden spoon works well for this step. Mix just until everything is combined and you no longer see any dry flour. Be careful not to overmix as this can cause tough brownies.

Pour the brownie batter into your prepared pan, ensuring it’s spread evenly with a spatula. Put it in the preheated oven and bake for about 20 to 25 minutes. You’ll know the brownies are done when the edges pull away from the pan and a toothpick inserted in the middle comes out with a few moist crumbs.

After baking, take the pan out of the oven and put it on a cooling rack. Allow the brownies to cool in the pan for a minimum of 10 minutes before slicing. This helps them become firmer and easier to slice. Enjoy your brownies as they are, or add a scoop of vanilla ice cream for a special treat!