SWEET HERSHEY’S SYRUP BROWNIES

I am a fairly new baker, and the directions on this were not as explanatory as I needed! Everything turned out fine, but I didn’t realize the frosting would be so runny. I took the brownies out of the pan before putting on the frosting b/c i only wanted to do half. Next time I will definitely leave the brownies in the pan for that part. I think the frosting is necessary b/c the brownies themselves are not very sweet. I also used a 9″ x 13″ pan and baked a little while longer. They were very good, thanks!

This goes way above and beyond 5 stars. I have made this recipe twice; once with Hershey brand syrup and the other time with a generic chocolate, trust me you don’t want to use a generic chocolate syrup in this recipe or you will be let down. If you want the full Chocolate affect of this flavor, must use Hershey Syrup..enjoy your brownies people!!!

These are really, really good. I have to admit that I made a mistake. I added the evaported milk to the brownie batter and it was still delicious! They are super easy and taste almost like fudge the next day. My whole family loved them; thanks for the great recipe.

 

 

I have an almost identical version of this recipe in an old book and decided to try it when I was craving brownies but didn’t have chocolate chips or baking chocolate on hand for melting. Since one reviewer said it lacked a strong chocolate flavor and I also thought there would be wayyyy too much sugar in this recipe (a cup of sugar PLUS all the HFCS in the syrup?!) I made the following adjustments: I used 1 1/2 cups of syrup (as opposed to 2 cups which would be 16oz) and I added 1/2 cocoa powder. The result tasted like brownies from a boxed mix, which honestly I am not particularly fond of but it wasn’t too bad for a last-minute brownie emergency. I would say avoid the frosting on these if you want to actually taste your brownies. Anything made from melted chocolate like the frosting will have a stronger chocolate taste than the brownie itself and then you end up using the brownie as a tasteless spoon for the chocolate. I much preferred to eat the brownie without the frosting.

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These are really a 10 star brownie! Thin, light, moist and chocolatey! For the viewers who thought they were dry, start checking the brownies after about 15 min with a toothpick. If it comes out clean, the brownies are done. In my oven they are done in about 22 min. Everyone’s oven temp is different. When trying out a new recipe I always test for doneness about 15 min. earlier than the recipe calls for. I have been making these brownies for years. My mother made these brownies for years as I was growing up. I have her hand written recipe which is the very same as this one and as I read the reviews and saw some saying these were dry I had to post mine review as well. I made two sheet cakes of brownies this past weekend for an open house. The last few were today were just as moist as they were on Saturday.

 

This recipe uses chocolate syrup. It is a very moist and delicious brownie. It is also one of my favorite brownie recipes. Store in airtight container.

INGREDIENTS:

1⁄4 lb butter
1 cup sugar
4 eggs
1 cup flour
2 tablespoons flour
1⁄2 teaspoon baking powder
1 teaspoon vanilla
1(16 ounce) can Hershey’s syrup

FROSTING:
6 tablespoons butter
6 tablespoons milk
1 1⁄2 cups sugar
1⁄2 cup chocolate chips

DIRECTIONS:

Cream together 1/4 lb. butter and 1 cup sugar.
Beat in 2 eggs.
Beat in 2 more eggs.
Add 1 cup and 1 tablespoon flour.
Add 1/2 teaspoon baking powder.
Add 1 teaspoon vanilla.
Add 1 can Hershey’s syrup.
Pour into jelly roll pan.
Bake at 350 degrees Farhenheit for about 35 minutes.

Frosting:
Boil together 6 tablespoons butter, 6 tablespoons milk, and 1 1/2 cup sugar together for 1 minute.
Add 1/2 cup chocolate chips.
Frost brownies while hot.

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