Cooking Desserts

Hershey’s Syrup Brownies

May I just say, Yum.  Again.  Yum.  I made brownies last night.  Tiffany, from inspired me to bake this weekend and I am ever so glad that I did.  Big, thick, fudgey brownies.  Mmmmmm.

I was going for a brownie that I remember from a coffee shop clear back when I was in high school.  This is not that brownie, but it was sure a happy mistake.  The brownie I remember had a gooey chocolate kind of swirled throughout and over the top.  The Hershey’s syrup I tried didn’t quite have the same effect, but it was delicious none-the-less.

Here is the recipe in case anyone out there has a sweet tooth tonight.

Hershey’s Syrup Brownies

Melt 1 1/2 cups butter in microwave safe bowl and set aside to cool.

In mixer, beat 4 eggs, 1 cup brown sugar (packed), 1 cup regular sugar and 2 t. vanilla.  Add 1 cup cocoa powder.  While mixer is running, slowly drizzle in the melted and slightly cooled butter, beating the whole time.  Add 1 t. salt and 1 cup flour (if you want them a little firmer you may try a dash more flour).  Pour the batter into a well-greased 8×8 inch pan.  It will look like this.

After spreading evenly drizzle the top with 1/3 cup Hershey’s Chocolate Syrup. Swirl the syrup back and forth with a knife in both directions.

Bake at 350 degrees for about 45-50 minutes or until the center is almost completely set.  After baking it should look like this.

They set up more as they cooled and even more the next day, but most of the pan was gone before our evening was over.  If you make them.  Call me.  I’ll be right there.


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