Hershey chocolate syrup Brownies have been around for a long time. I made them when we were still living in Minnesota. They were a favorite of all the people I worked with, especially the younger fellows. Easy to make and the recipe makes a fairly large amount so they are good to take to a potluck or when it is your turn to bring something at work or for school. Couldn’t be simpler. Just stir in a bowl, no mixer needed.
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| My Original Recipe Card |
1 cup sugar
1 stick butter
4 eggs
1 teaspoon vanilla
1 large can Hershey chocolate syrup (16 ounces or 1 1/2 cups)
1 cup flour
1/2 teaspoon salt
1/2 teaspoon salt
Cream sugar, butter together. Add eggs, chocolate syrup and vanilla. Beat in the flour, and salt. Bake in a greased 15 inch rimmed cookie sheet at 350°F for 25 to 30 minutes. Cool and frost if desired.
1 large can equals how many oz. or cups? I buy a large bottle to use on our ice cream. Thanks! Will definitely try these as years ago I used to buy the brownie mix that contained a small can or bag of syrup.
ReplyDeleteMy can says it's 16 ounces in weight; the label says the can contains about 1 1/2 cups of Hershey's syrup.
DeleteOops! Am I not suppose to be on here? I’m from Oklahoma! If so I’m sorry! 🤦🏼
DeleteHi, Nana V, of course you can be on here. We love to have new people use the blog. I have been down with a bad cold and just must of missed your post. So sorry about and do feel free to use the post and look at other posts.
DeleteI don't have a can in the house, but on their web site it says they are 16 ounces.
ReplyDeleteYou could check one at the store also.
Thank you! We are in the process of moving, so maybe I can whip these up while at the house tomorrow.
ReplyDeleteThey are quite easy to make, take very little time and if all are not eaten keep well. Good luck with your moving.
ReplyDeleteThanks for sharing this, but I will stick with my other recipe. I didn't realize these would be cake-like. Here's the recipe I've been using as my original one has become much too rich for us as we age. http://www.kingarthurflour.com/recipes/wicked-easy-fudge-brownies-recipe (My original one has choc chips & raisins in it.) I always add a cup or so of chopped walnuts.
ReplyDeleteI agree - too cake-like. They aren’t very sweet either. I won’t use this recipe again.
DeleteI have to tell you I've changed my mind about these brownies. I had cut them into squares to wrap individually for my husband's lunches, but inevitably I snuck one now & then to have with ice cream. I actually like these better with ice cream than a regular brownie! And I did add walnuts to them. So, thanks for sharing! Will have to keep them in the freezer for when we have good vanilla ice cream! Can't wait to enjoy them on the deck some evening.
ReplyDeleteGlad you decided you like them. Our older sister used to make them often for church functions and the like - they make a nice big pan full.
DeleteThey aren't' my regular recipe either, but we like them occasionally and I'm the one who wanted Myrna to make them!
Funny. I made a batch of my regular brownies last week. After having this recipe to snack on for a few days, now I'm not that crazy about my old regular recipe! Interesting! Had to come back to print it again because I tossed the first copy.
ReplyDeleteThey do grow on you. It was one of the favorites with the people I worked with. The younger unmarried fellows really seemed to like them.
ReplyDeleteSo glad I found this! I used to make Hershey Syrup Brownies all the time years ago .... it's been ages, and regretfully, the recipe isn't on the back of the can anymore. Well, I've had a craving for them, so I bought a can the other day .... now I can start baking. YUM!!!
ReplyDeleteJoanne
ReplyDeleteSo glad we could give you a chance to bake them again.
Made these again & wanted to tell you that I used my pizza cutter to cut them into squares to wrap & freeze! It worked great!
ReplyDeleteHi girls, I found my Iowa Brownie recipe in my cookbook. It is a little different from yours (no vanilla & salt) plus mine has a recipe for the frosting too ... Thought I would share.
ReplyDeleteIowa Brownies
½ cup (1 stick) margarine
1 cup sugar
1 (16 oz) can chocolate syrup
4 eggs
1 cup flour
1 cup nuts (chopped)
Cream together margarine & sugar. Beat in syrup, then eggs (1 at a time). Beat in flour gradually & fold in nuts. Pour into greased 11x 15 inch pan (cookie sheet). Bake at 350* for 25 minutes.
Frosting:
½ cup (1 stick) margarine
¼ cup milk
1 tsp. vanilla
¼ cup cocoa
3 cups powdered sugar
Melt butter & milk. Mix in other ingredients & beat well. Pour over cooled brownies.
I have the above recipe without salt and vanilla too. My icing is different
Delete6 T butter
6 T milk
1 1/3 c granulated sugar
Cook until sugar dissolved and butter melted. Remove from heat and add:
1/2 cup semisweet chocolate chips
Beat by hand until spreading consistency.
This recipe is more like the old fudge recipe.
Sounds good, the old fashioned fudge is one of my favorites.
DeleteWe call this recipe Brownie Brownies from when my daughter was in scout's I used to make them for all of our camping outings and the girls loved them all through their years in scouts. We use the second recipe with the butter sugar milk and choc chips and if you don't mess it up they top is like fudge when it cools. I think the trick is to have the brownies still be warm so that the frosting spreads before it begins to harden.
DeleteOh my mom made the Hershey syrup brownies back in the 70s, here in Iowa. They truly are the best, most moist brownies!! I must make them for memories of my mom!
DeleteNow I am getting hungry for brownies. I like a cake type brownie and these are just right for that. They were a new recipe from Hershey's in the late fifties and are still popular today.
DeleteI started out with that recipe and added the salt and vanilla as the Hershey recipes I had seen called for the vanilla and the little bit of salt keeps them from being to sweet, though they are over the top chocolate.
ReplyDeleteI'm making them for a superbowl party so maybe I will add a little of each & see how they come out. Thanks a bunch Myrna !!!
ReplyDeleteI couldn't find the can of Hershey's syrup only the plastic large 16oz plastic squeeze bottle. Is this the same syrup. Has anyone tried it instead of the can.
ReplyDeleteSame syrup, just measure out the amount. A can of Hershey's syrup is 16 ounces.
DeleteThanks for offering this recipe. I have an old typed recipe for Brownies for a Crowd in my recipe box but the recipe part for the batter is partly torn away. Your recipe seems to be the right one, I know I use chocolate syrup in the batter and mine has 1/2 cup chopped walnuts. Thought I would share the frosting recipe I have for these. You spread it on the warm brownies when they come out of the oven. Six tablespoons regular margarine, six tablespoons milk, one cup sugar, one half cup semisweet chocolate pieces and one teaspoon vanilla. I made this recipe back in the 1970's and my husband worked at a machine shop at the time and made me a special jelly roll type pan that this recipe fits into exactly. (Very, Very rich chocolate) Marsha
ReplyDeleteThat would be the right era Marsha, and yes a jelly roll type pan works well for these. If you decide to make them again, try some vanilla ice cream on top and eat it as a dessert without the frosting. I have put walnuts or pecans in them also but so many people are allergic to nuts that I don't if I am taking them somewhere. Nice to have a homemade jelly roll type pan. The frosting sounds good also.
ReplyDeleteI dont have a jelly roll pan can i use a cake pan
ReplyDeleteYou sure can, they will just be a little thicker. A 9x13 works the best, or at least two 8 or 9 inch square pans, You might want to add a few minutes to the baking time. Check in the center with a toothpick, should not be runny in the center.
DeleteI have the 2nd recipe offered from our church's 1969 United Methodist Church cookbook...yes in IOWA! So that made me chuckle when I saw the this from The Iowa Housewife! I had to do a Google search to see how many ounces a 'large can Hershey syrup' would be. My daughter requested this for her birthday supper. My mother (and I followed the tradition) made it for high school play rehearsals. Oh what fun memories food can bring to the frontal lobe!
ReplyDeleteYes, high school play rehearsals and the Methodist Youth Group Meetings. Sue and I were raised in the Methodist Church also only in Minnesota. The recipe I have up I altered by adding the vanilla and salt. It helps cut back a little on some of the overload of chocolate, but they sure are good.
DeleteOne of the best things is they make a nice large pan to take to pot lucks and meetings.
These were the first brownies I learned to make along with my best friend- and yes we were both Iowa teens! It must be a Midwest thing with this recipe. My friends mother made them for one of our friend’s wedding shower and we thought the recipe was so easy for us newbie cooks. I had only ever made cakes from a box mix and scrambled eggs in Home Economics class so I thought I was really learning to bake “Home made”. Though I originally baked them in a 9x13 pan I now strictly use a jelly roll pan like the new champagne colored nonstick made by the company that first made bundt cake pans( I don’t know if we are allowed to say a brand name in our comments). But these new nonstick pans produce the easiest to remove and serve brownies as I’ve ever seen.. This brownie recipe should be named for the upper Midwest as it seems most of its bakers have made them at some time or another.. I too use vanilla and salt in them...
ReplyDeleteThe Hershey Company sure sold a lot of syrup to people making brownies. Brand names are fine as long as you aren't selling or working for that brand.
DeleteI to use Nordic Ware and think there pans are great though I have not tried the gold ones. I was a Minnesota teen but you are right I do think that MidWest teens made a lot of brownies with this recipe. Glad you found the recipe to bring back old Memories.
I forgot to mention that my best friend and I learned to make these in the early 70’s too so there must have been a trend going on back then to use the Hershey’s chocolate syrup for the brownies.. Thank you so much for republishing this recipe for us oldies because I lost my copy long ago and have always looked but never come across again till I saw your blog!
ReplyDeleteSue, thanks for printing your frosting recipe for these as it sounds exactly like the recipe we made for these brownies. I just remember cooking or warming the ingredients in a saucepan seemed to leave the right consistency to “pour” it over the pan of brownies while they were cooling and the end effect was like a fudge type top over the cake like brownies. The frosting wasn’t too gooey and you could somewhat stack them easily after the frosting “set-up”, too.. Thanks! I’m going to get a can of syrup tomorrow and make a pan to take to my friend who is sitting for all her grands.. Kids always love brownies when it comes to a dessert..
ReplyDeleteAs a young bride, in 1956, my grandmother gave me this recipe. She just happened to be from Iowa. I had to update it when I shared as it called for a 25 cent can of Hershey’s syrup.
ReplyDeleteI can’t believe how many times I have shared this recipe, through the years.
1956 is the year for this recipe. It seems like it became more popular in the 50's. The can is no longer the size it was than. It doesn't seem to be enough to affect the recipe however.
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