Hershey's Syrup Brownies
There are a couple other recipes for these brownies, but mine is different. I got this recipe from my mother-in-law more than 15 years ago. All I know is they are called Hershey Syrup Brownies and they are very moist, rich and delicious. I make them whenever I am asked to bring brownies to a potluck. The fudgy icing make these brownies very rich. Feel free to omit the icing if you don't want them as rich. The brownies themselves are very moist and chocolaty.
- Ready In:
- 1⁄2 cup butter (no substitutes, melt in microwave)
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 (16 ounce) can Hershey's syrup
- 1 cup chopped nuts (optional)
- 3 cups confectioners' sugar
- 1⁄2 cup butter, melted (no subs)
- 4 tablespoons cocoa
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease the bottom of a 9 by 13 inch pan or jelly roll/brownie pan.
- After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
- Add vanilla extract.
- Add flour, mix well.
- Add Hershey syrup, mix well.
- Add chopped nuts, if using.
- Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
- When the brownies are almost done baking, prepare icing.
- Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
- In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
- Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency.
- Let brownies cool completely before cutting into squares.
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I have a recipe that's similar to this one. Almost down to the exact ingredients & measurements. Except this recipe calls for less butter, flour & sugar than the recipe I have. Not to mention that the cocoa powder in my recipe is of coarse substituted with chocolate syrup. Gonna try making this sometime when I can.Replies 1
First off, thank you for uploading this! The original Hershey's recipe is no longer available on their website, and I'm thankful for the search engines leading me to this page! Just like a few people below, I tweaked the recipe by using only 2 eggs for the brownie, and it resulted in a lovely, thick and fudge-y crumb. (Maybe still a tad too fudgey??) I'll try adding baking powder next time, which I presume (hope!) will add some air and lightness to the brownie? And finally, given all the sweetness in the Hershey's syrup (as opposed to using unsweetened cocoa powder), I'll experiment with using less sugar in the batter, and also less sugar in the icing. (The recipe does say to skip the icing to make them less rich, but other than the over-sweetness, the icing added a really great moistness to the overall brownie.) Both my sweet-tooth hubby and colleagues said it was a wee bit of a sugar shock...but the tray still returned empty :-)Reply