Hershey's Syrup Brownies
This recipe calls for a 16 oz can of Hershey's syrup. I'm not sure you can get this in a can any longer, so this recipe might be from someone bunker baking during the Spanish Flu Pandemic of 1920. In any case, it sounds rich and delicious!
Equipment
- 10x15 pan
Ingredients
- ½ c butter (no substitutes, melt in microwave)
- 1 c granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 c all-purpose flour
- 16 oz Hershey's syrup (calls for one 16 oz can)
- 1 c chopped nuts (optional)
Icing
- 3 c powdered sugar
- ½ c butter (melted)
- 4 tbsp cocoa
- 4 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°. Grease bottom of 10x15 pan.
- Cream sugar and melted butter together. Add eggs, one at a time, beating after each addition.
- Add vanilla extract.
- Add flour, mix well.
- Add Hershey's syrup, mix well.
- Add chopped nuts. (optional)
- Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
Prepare Icing
- Heat butter, cocoa, and 1 tbsp milk.
- In a large mixing bowl, add powdered sugar and then add the cocoa mixture to it. Beat well.
- Add 1 tsp vanilla extract, add milk from the remainder until desired consistency is reached.
- Let brownies cool 5-10 minutes.
- Quickly spread icing on brownies.
- Sprinkle with more chopped nuts, if desired.
- Let brownies cool completely before cutting into squares.
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