HERSHEY SYRUP BROWNIES

These brownies are a vintage classic, prized for their incredibly moist, almost fudgy texture and deep cocoa flavor. Unlike traditional brownies that rely on cocoa powder or melted chocolate bars, the use of chocolate syrup creates a unique, velvety crumb that stays soft for days.

Ingredients

For the Brownies:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 can (16 oz) Hershey’s Chocolate Syrup
• 1 tsp vanilla extract
• 1 cup + 2 tbsp all-purpose flour
• 1/2 tsp salt

For the Chocolate Frosting:

• 6 tbsp butter
• 1 1/2 cups granulated sugar
• 6 tbsp whole milk
• 1/2 cup semi-sweet chocolate chips

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Instructions

1

Preheat and prep

15 minutes

Preheat your oven to 350°F. Grease a 9×13-inch baking pan thoroughly. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

2

Build the batter

Add wet then dry

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and the entire can of Hershey’s syrup. Gradually fold in the flour and salt until just combined—do not overmix, or the brownies will become tough.

3

Bake

30-35 minutes

Pour the batter into the prepared pan. Bake for 30 to 35 minutes. The center should be set but still slightly springy to the touch. Start the frosting when the brownies have about 5 minutes left in the oven.

4

Boil the frosting

On the stovetop

In a small saucepan, combine the 6 tbsp butter, sugar, and milk. Bring to a rolling boil over medium heat, stirring constantly. Let it boil for exactly one minute, then remove from heat and stir in the chocolate chips until melted and smooth.

5

Glaze and cool

Pour while warm

Immediately pour the hot frosting over the warm brownies. Spread it quickly to the edges. Let the brownies cool completely in the pan to allow the frosting to set into a fudge-like layer before slicing.

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Pro Tip: For the cleanest cuts, let the brownies chill in the refrigerator for 30 minutes after they reach room temperature. This firms up the syrup-based crumb and prevents the frosting from cracking.