Hershey Syrup Brownies


  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.
Hershey Brownies
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
  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.

23 comments:

  1. 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.

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    1. My can says it's 16 ounces in weight; the label says the can contains about 1 1/2 cups of Hershey's syrup.

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  2. I don't have a can in the house, but on their web site it says they are 16 ounces.
    You could check one at the store also.

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  3. Thank you! We are in the process of moving, so maybe I can whip these up while at the house tomorrow.

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  4. They are quite easy to make, take very little time and if all are not eaten keep well. Good luck with your moving.

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  5. Thanks 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.

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  6. I 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.

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    1. Glad 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.
      They aren't' my regular recipe either, but we like them occasionally and I'm the one who wanted Myrna to make them!

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  7. 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.

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  8. They 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.

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  9. So 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!!!

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  10. Joanne
    So glad we could give you a chance to bake them again.

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  11. Made these again & wanted to tell you that I used my pizza cutter to cut them into squares to wrap & freeze! It worked great!

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  12. Hi 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.

    Iowa 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.

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    1. I have the above recipe without salt and vanilla too. My icing is different
      6 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.

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    2. Sounds good, the old fashioned fudge is one of my favorites.

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    3. We 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.

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  13. I 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.

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  14. I'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 !!!

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  15. I 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.

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    1. Same syrup, just measure out the amount. A can of Hershey's syrup is 16 ounces.

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  16. Thanks 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

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  17. That 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.

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