Indulge in Nostalgia: The Irresistible Hershey’s Honey Bear Brownies Recipe
There’s a certain magic in discovering a truly vintage recipe, especially when it hails from the back of a classic Hershey’s Cocoa tin. The Honey Bear Brownies are exactly that—a timeless scratch brownie recipe that has stood the test of time, and for good reason. My journey with this recipe began back in 2010. I’ll admit, I approached it with a degree of skepticism. Brownies made with honey? It didn’t immediately sound like a winning combination to my then-uninitiated palate. I pictured a potentially cloyingly sweet or oddly flavored dessert. However, as often happens with enduring classics, my doubts were quickly dispelled. This simple yet profound recipe, combining rich cocoa with the unique properties of honey, proved to be an absolute triumph. The very first batch I baked, which I decided to playfully split and fill with a creamy layer of Nutella, instantly captured my heart and became a household favorite. It’s a testament to the fact that sometimes, the most unassuming recipes hold the greatest culinary surprises, offering a delightful blend of tradition and deliciousness.
Unveiling the Unique Texture and Flavor of Honey Bear Brownies
When you encounter a brownie recipe that kicks off with the classic method of creaming butter and sugar together, there’s a common expectation: a slightly cakey texture. And indeed, many traditional brownie recipes prepared this way do lean towards that lighter, more crumbly consistency. However, what sets the Honey Bear Brownies apart, elevating them from ordinary to extraordinary, is the ingenious inclusion of honey. This golden, sticky nectar plays a pivotal role, performing a double duty that transforms the final product. Firstly, honey acts as a natural humectant, meaning it actively attracts and locks in moisture. This essential property is what contributes to the incredibly soft, tender, and distinctly non-cakey texture of these brownies. They achieve a delightful chewiness that many seek in a perfect brownie, resisting the dryness that can sometimes plague scratch recipes.
Beyond its textural contributions, honey also subtly weaves itself into the flavor profile. While it does impart a faint, sweet undertone, it’s remarkably adept at letting the star of the show shine through: the abundant cocoa powder. There’s such a generous amount of cocoa in this recipe that the honey’s distinctive taste doesn’t overpower; instead, it harmoniously morphs into something richer and more complex, deepening the chocolate notes rather than competing with them. Even those who might claim not to be keen on honey, or parents whose children typically shy away from anything overtly honey-flavored, will find these brownies surprisingly appealing. The honey provides a depth of flavor that is undeniably delicious without being overtly “honey-like.”
Thinking back to my initial batches, I recall feeling compelled to add Nutella, imagining it would enhance the flavor. While a Nutella swirl or filling is certainly a decadent addition, I’ve come to realize that these brownies, in their pure form, truly don’t need any embellishment to be spectacular. They possess a robust chocolate flavor and a wonderfully moist texture that stands perfectly on its own. However, for those who love to customize, a handful of good quality chocolate chips folded into the batter, either in addition to or as a complete replacement for nuts, is a fantastic way to introduce more pockets of gooey chocolate goodness. You can also experiment with different types of chocolate chips – milk, dark, or even white chocolate – to create your own signature twist on this timeless treat.
The Great Honey Conundrum: Finding Your Sweet Spot
One of the most intriguing discoveries I made while delving into the authenticity of this Honey Bear Brownies recipe was a subtle but significant discrepancy in the amount of honey used over the years. When I finally tracked down the original version printed on that classic Hershey’s Cocoa tin, it explicitly called for a generous ½ cup of honey. This came as quite a surprise, as for many years, I had been consistently using only ⅓ cup (approximately 110 grams) in my batches, simply out of habit or perhaps a slight misreading early on. The realization prompted an immediate culinary experiment to truly understand the impact of this difference.
To settle the debate, I prepared two distinct batches side-by-side: one adhering to my long-standing practice of ⅓ cup of honey (110 grams), and another embracing the original tin’s instruction of ½ cup of honey (a fuller 140 grams). The results were fascinating. Both batches yielded exceptionally delicious brownies, each with its own subtle nuances. The brownies made with ⅓ cup of honey were slightly denser and more intensely chocolate-forward, with the honey acting more as a background enhancer. The ½ cup batch, on the other hand, was noticeably softer, a touch chewier, and possessed a more pronounced, though still not overwhelming, honey flavor that beautifully complemented the cocoa.
This experiment revealed that there isn’t a single “right” answer, but rather a spectrum of delicious possibilities. If your preference leans towards a brownie with a slightly firmer texture and you plan on loading it up with a generous quantity of chocolate chips, opting for the lower amount of honey (⅓ cup) is an excellent choice. The reduced moisture from the honey allows the chocolate chips to truly stand out, and the brownies maintain a wonderful structural integrity. Conversely, if you favor an incredibly moist, wonderfully soft, and subtly honey-flavored brownie, especially if you’re incorporating nuts as your primary mix-in, then increasing the honey to ½ cup will deliver that desired tenderness and unique sweetness. Ultimately, anywhere between ⅓ and ½ cup of honey will result in a fantastic brownie, allowing you the flexibility to fine-tune this classic recipe to suit your personal taste and desired texture. Don’t be afraid to experiment to find your perfect balance!
Selecting the Perfect Pan for Your Honey Bear Brownies
The original Hershey’s Honey Bear Brownies recipe, a true relic from a bygone era of home baking, traditionally suggests using a 9-inch square pan for baking, with an estimated bake time of 25 to 30 minutes. This size yields brownies that are a classic, medium thickness—perfectly respectable and delicious. However, in the evolution of kitchen tools and common bakeware, the 8-inch square pan has become increasingly prevalent in many home kitchens. Recognizing this shift, and always seeking to provide practical advice, I decided to put the recipe to the test in an 8-inch pan.
As one might anticipate when baking the same amount of batter in a smaller pan, the results were gloriously thick! The brownies baked in the 8-inch pan emerged with a substantial height, boasting a wonderfully fudgy interior that was even more pronounced. For me, and many brownie aficionados, thicker brownies are often the preferred choice, offering a more indulgent experience with every bite. The deeper batter allows for a greater contrast between the slightly crisp edges and the gooey center, which is a hallmark of a truly great brownie.
You absolutely can stick with the traditional 9-inch square pan if that’s what you have or prefer; the brownies will still be fantastic, just a bit thinner. If you opt for the 8-inch pan, remember that a thicker batter will naturally require a slightly longer baking time to ensure it’s cooked through to perfection without drying out. Monitor closely during the last few minutes of baking. Regardless of your pan choice, ensuring it’s properly lined with foil or parchment paper and greased is crucial for effortless removal and clean slices. This simple step prevents sticking and helps you achieve those beautifully uniform brownie squares that are a joy to serve and eat. Experiment with pan sizes to discover your ideal brownie thickness and texture, always keeping an eye on the oven to prevent over-baking.
The Secret Weapon: Why Honey Elevates Your Brownies
Beyond its ancient origins as a natural sweetener, honey possesses unique chemical properties that make it an invaluable ingredient in baking, particularly in recipes like these Honey Bear Brownies. Its primary secret lies in its hygroscopic nature, meaning it actively attracts and retains moisture. Unlike granulated sugar, which primarily contributes sweetness and some structure, honey acts as a humectant. This is why brownies made with honey often boast an incredibly moist, tender, and chewy texture that can be challenging to achieve with sugar alone. It essentially prevents the brownies from drying out, even days after baking, keeping them delightfully fresh.
Furthermore, honey’s complex sugar profile, primarily fructose and glucose, caramelizes at a lower temperature than sucrose (table sugar). This contributes to a beautiful, slightly darker crust and a nuanced flavor that deepens during baking. While the cocoa powder is the dominant flavor, honey adds a subtle complexity and richness that enhances the overall chocolate experience, rather than masking it. It rounds out the sharp edges of the cocoa, creating a harmonious and sophisticated taste. It also contributes to the glossy, almost ethereal sheen often seen on the top of well-baked brownies, indicating a perfectly cooked and fudgy interior. So, when you’re wondering why these brownies are so exceptionally good, remember the unsung hero: honey, quietly working its magic to deliver unparalleled moisture, texture, and depth of flavor.
Mastering Your Bake: Tips for Perfect Honey Bear Brownies
Achieving brownie perfection is an art, but with a few simple tips, you can ensure your Honey Bear Brownies turn out impeccably every single time. These pointers will help you navigate the baking process, from ingredient selection to the final cooling, guaranteeing a batch that’s moist, fudgy, and absolutely irresistible.
- **Quality Ingredients Matter:** Since these brownies are quite simple, the quality of your ingredients truly shines through. Opt for good quality unsweetened cocoa powder – not hot chocolate mix. Real cocoa delivers that deep, rich chocolate flavor. Similarly, use a good quality honey; its flavor will subtly impact the final taste. Fresh, room-temperature eggs and soft butter will cream together beautifully, creating a smooth batter.
- **Don’t Overmix:** Once you’ve added the dry ingredients (flour and cocoa) to the wet mixture, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies. A few streaks of flour are perfectly acceptable and will disappear during baking. Gentle folding by hand after adding the dry ingredients is often best.
- **The Right Pan Prep is Key:** Whether you choose an 8-inch or 9-inch pan, proper preparation is non-negotiable. Line your metal pan with parchment paper or foil, leaving an overhang on two sides. This creates “handles” that make lifting the cooled brownie slab out of the pan incredibly easy, allowing for cleaner cuts. Lightly grease the parchment/foil as well.
- **Know Your Oven:** Oven temperatures can vary significantly. An oven thermometer can be a valuable tool to ensure your oven is truly preheated to 350°F (175°C). For darker pans, you might need to slightly reduce the temperature or baking time as they absorb heat more readily.
- **Test for Doneness:** For fudgy brownies, you want to avoid over-baking. Start checking at the lower end of the recommended baking time (25 minutes for 9-inch, 30 minutes for 8-inch). Insert a toothpick into the center of the brownies. If it comes out with moist crumbs attached, but no wet batter, they are ready. A completely clean toothpick means they might be slightly over-baked for true fudginess.
- **Patience is a Virtue (Especially for Cooling):** This might be the hardest tip to follow, but it’s crucial. Allow the brownies to cool completely in the pan before attempting to lift or cut them. Warm brownies are fragile and prone to crumbling. Cooling solidifies their structure, allowing for neat, clean slices and the best fudgy texture. Resist the urge to cut into them immediately!
- **Storage:** Store cooled brownies in an airtight container at room temperature for up to 3-4 days to maintain their moistness and freshness. They can also be frozen for longer storage.
Customizing Your Classic: Creative Variations for Honey Bear Brownies
While the original Honey Bear Brownies recipe is a masterpiece in its simplicity, it also serves as a fantastic canvas for creative customization. Don’t hesitate to experiment with different additions and flavor profiles to make these classic treats uniquely yours. Here are some ideas to inspire your inner baker:
- **Chocolate Overload:** Beyond standard chocolate chips, consider using different types of chocolate. Swirl in white chocolate chips, dark chocolate chunks, or even finely chopped milk chocolate bars for varying intensities of sweetness and creaminess. A combination of dark and milk chocolate chips can offer a delightful contrast.
- **Nutty Affairs:** While walnuts are traditional, feel free to substitute them with pecans, almonds, or even roasted hazelnuts for a different crunch and flavor. For an extra touch, toast the nuts lightly before adding them to enhance their aroma and taste.
- **Spice It Up:** A pinch of cinnamon, a dash of cardamom, or a subtle hint of chili powder can add surprising depth to chocolate. These spices complement the warmth of honey and richness of cocoa beautifully, creating an exotic twist.
- **Fruity Notes:** Dried fruits like cherries, cranberries, or even finely chopped dried apricots can introduce a lovely chewiness and a burst of tartness that cuts through the sweetness of the brownie.
- **Salty Perfection:** A sprinkle of flaky sea salt over the top of the batter before baking is a game-changer. The salt enhances the chocolate flavor and provides a delightful contrast to the sweetness, creating that irresistible sweet-and-salty balance.
- **Coffee Kick:** Instant espresso powder (a teaspoon or two dissolved in the vanilla extract) can deepen the chocolate flavor without making the brownies taste like coffee. It’s a classic trick for boosting chocolate intensity.
- **Layered Luxury:** As I initially experimented, a layer of Nutella or a swirl of caramel sauce can turn these brownies into an even more decadent dessert. You could also try a cream cheese swirl for a tangy contrast.
Remember, these are just starting points. The beauty of a classic recipe like Honey Bear Brownies is its versatility. Feel free to mix and match these ideas or come up with your own innovative additions to craft a brownie that perfectly suits your taste.
Serving Suggestions: Enjoying Your Honey Bear Brownies
Once your Honey Bear Brownies have cooled to perfection, the moment of enjoyment arrives! While they are undoubtedly sublime on their own, offering a rich, satisfying bite, there are countless ways to elevate the experience and turn them into an even more memorable dessert. For a truly classic pairing, a scoop of creamy vanilla bean ice cream melting gently over a warm brownie is simply irresistible. The cold creaminess of the ice cream beautifully contrasts with the fudgy warmth of the brownie, creating a symphony of textures and temperatures. A drizzle of homemade caramel or a sprinkle of toasted pecans can take this combination to the next level.
For those who appreciate a simpler accompaniment, a tall glass of cold milk is the quintessential partner for a rich chocolate brownie. The milk cuts through the sweetness and cleanses the palate, preparing you for the next delightful bite. Coffee lovers will find these brownies pair wonderfully with a freshly brewed cup, an espresso, or a creamy latte, as the coffee notes enhance the depth of the chocolate. Tea enthusiasts might enjoy them with a robust black tea or a soothing herbal blend. Don’t forget the option of a light dusting of cocoa powder or powdered sugar for an elegant presentation, or a simple dollop of freshly whipped cream. Whether served as a standalone treat or as part of a grander dessert spread, Honey Bear Brownies are versatile enough to impress in any setting, solidifying their status as a beloved classic.
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Recipe
Honey Bear Brownies
Anna
Pin Recipe
Ingredients
- ⅓ cup unsalted butter, soft (75 grams)
- ¾ cup granulated sugar (150 grams)
- ⅓ cup honey or up to ½ cup (140 grams) for an extra moist brownie (110 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon salt
- ½ cup all purpose flour (2.25 oz / 67 grams)
- ⅓ cup unsweetened cocoa powder (28 grams)
- ½ cup chocolate chips (optional)
- ¼ cup walnuts for top (optional)
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8-inch or a 9-inch metal baking pan by lining it with foil or parchment paper, ensuring an overhang on two sides for easy removal. Grease the foil or parchment lightly.
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In a medium bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy. This typically takes about 2-3 minutes. Gradually beat in the honey and vanilla extract until well combined. Add the eggs one at a time, beating for about 30 seconds after each addition to fully incorporate them. Finally, beat in the salt until just mixed.
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In a separate small bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Gradually add this dry flour mixture to the wet batter. Using a spoon or spatula, gently stir the flour mixture into the batter by hand until just combined. Be careful not to overmix, as this can lead to tough brownies. Once the flour is mostly incorporated, fold in the chocolate chips (if using). You may sprinkle additional chocolate chips or walnuts on top for extra visual appeal and texture.
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Pour the brownie batter into your prepared pan and spread it evenly, ensuring it reaches all the way to the edges. Bake on the center rack of your preheated oven for 25 minutes if using a 9-inch pan. If you opted for an 8-inch pan, the baking time will be slightly longer, up to 30 minutes, due to the increased thickness of the batter. Brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter.
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Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This step is crucial for achieving a perfectly fudgy texture and ensuring they hold their shape when cut.
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Once completely cooled, use the foil or parchment overhangs to carefully lift the entire brownie slab from the pan. Place it on a cutting board. If desired, you can trim the edges for a neater appearance, or simply enjoy them as part of the brownie.
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Using a large, sharp knife, slice the brownie slab into 8 generous squares. For extra clean cuts, wipe your knife with a warm, damp cloth between each slice.
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This recipe yields 8 delightful, thick brownies. Of course, you can always cut them into smaller portions if you prefer, perfect for sharing!