REED ALSO HAS THE MOST USEFUL REVIEWS FOR THIS RECIPE, On the following page, you can find the ingredients and directions. “Chocolate syrup is used in this recipe.” It’s a moist and delectable brownie. It also happens to be one of my favorite brownie recipes. Keep in an airtight container.” This is far superior to 5 stars.
REED ALSO HAS THE MOST HELPFULL REVIEWS FOR THESE RECIPE, and you can view the ingredients and directions on the next page.
“Chocolate syrup is used in this recipe.” It’s a moist and delectable brownie. It also happens to be one of my favorite brownie recipes. Keep in an airtight container.”
This is far superior to 5 stars. I’ve tried this recipe twice, once with Hershey brand syrup and once with cheap chocolate syrup; trust me, you don’t want to use generic chocolate syrup in this recipe otherwise you’ll be disappointed. If you want the full chocolate flavor, use Hershey Syrup…enjoy your brownies, people!!!
These were extremely cry and thin. If I make them again, I will oil the pan, use a smaller pan, like as 139, and reduce the quantity of frosting.
These are very fantastic. I must confess that I made a mistake. The brownie batter was still wonderful after I added the evaporated milk! They are quite simple to make and taste almost like fudge the next day. My entire family enjoyed them; thank you for the delicious recipe.
INGREDIENTS:
1/2 cup butter (no substitutions, microwave melt)
1 granulated sugar cup
4 eggs
a tsp vanilla extract
1 cup of flour
1 can (16 oz.) Hershey’s syrup
Optional: 1 cup chopped nuts Icing
3 cups granulated sugar
1/2 cup melted butter (no substitutes)
4 teaspoons cocoa
4 teaspoons milk
a tsp vanilla extract
Make it as follows:
- Preheat the oven to 350°F. Grease the bottom of a 10 x 15-inch baking pan.
- After melting the butter in the microwave, combine the sugar and butter. Add the eggs one at a time, beating thoroughly after each addition.
- Pour in the vanilla extract.
- Stir in the flour.
- Stir in the Hershey syrup.
- If using, add chopped nuts.
- Pour batter onto prepared pan. Bake for 35-40 minutes, or until toothpick inserted into brownies comes out clean.
- Prepare the icing when the brownies are almost done baking.
- Melt the butter, chocolate, and 1 tablespoon milk in the microwave.
- Place confectioners’ sugar in a mixing basin. Mix the chocolate mixture into the sugar thoroughly. Add 1 teaspoon vanilla extract. Pour in the remaining milk. Pour in just enough to achieve the appropriate spreading consistency.
- Allow brownies to cool for 5-10 minutes. Icing should be spread on the brownies. If desired, top with additional chopped nuts. The frosting will harden to the consistency of fudge.
12 Allow the brownies to cool completely before cutting them into squares.
