Chocolate Syrup Brownies
These Chocolate Syrup Brownies are a family favorite. Incredibly tender and absolutely irresistible, they’ll become your family’s favorite brownie recipe!
Years ago, I shared these rich, moist gems with a group of neighbors and set my reputation as a baker from that day forward. But don’t worry, this Easy Brownie Recipe is simple to make!
Why You Must Make
- I have been making these Chocolate Syrup Brownies for decades. As did my mom.
- They’re super moist and tender and each bite immediately melts in your mouth.
- In fact, they’re so rich and gooey, it’s best just to place the jelly roll pan on the counter or picnic table, and let everyone scoop out their own serving.
Cutting perfect slices can be a major challenge. Check out my post on How to Cut Perfect Bar Cookies for my best tips—though these brownies are finicky when it comes to slicing perfect squares. But they’re delicious!!! These brownies are perfect for a picnic or pitch-in. They will be the first dessert to go!!!
This Best Brownie Recipe has been around for decades. I use the recipe card in my mom’s handwriting and the details are minimal. It’s just not that difficult of a recipe.
- I’d been able to purchase cans of Hershey’s chocolate syrup that contain the exact amount needed for this recipe on occasion. Other times, I needed to buy a larger container and measure out 1½ cups. So either size is a good option. Note: Hershey’s no longer offers chocolate syrup in a can.
- My husband likes to use the extra syrup to make chocolate milk. He’s a big kid at heart!
- Baking powder often expires before you use it all. Check the expiration date before you start this recipe so you’re not stuck with a halfway made batch of brownies and outdated leavener.
- When making the frosting, let the mixture boil for a full 30 seconds to ensure that the sugar is fully dissolved.
- Chocolate chips don’t melt as easily as chocolate bars. Make sure to whisk in the chocolate chips until the mixture is smooth, so your icing will be silky smooth. Chopping them first will help.
Hershey’s Syrup Brownies
When my oldest, Tom, was a toddler, I took a pan of these frosted brownies to a cookout with a bunch of Bill’s coworkers and their families. I was hugely pregnant with Katie and totally exhausted by the time we left the gathering. Driving home, I leaned back and closed my eyes.
But before too long, Bill and I both noticed that it was strangely silent in the car. Our usually chattering boy must have fallen asleep. I turned around only to find him covered in chocolate. Unfortunately, we had placed the pan of leftover brownies on the seat next to him and he decided to dig in with his hands. So tasty, he just couldn’t resist. Do you blame him? Is there any wonder he’s a chocoholic now at age 27? If that isn’t an endorsement for these brownies, I don’t know what is!
You May Also Like:
- Simple Chocolate Mousse from Belly Full
- Ganache Topped Chocolate Tart
- Layered Chocolate Mousse Cake
- Chocolate Mascarpone Cheesecake
- Plus, check out all my Best Brownie Recipes
- ½ cup (1 stick) butter, at room temperature
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1½ cups chocolate syrup (I used 1 can Hershey's Chocolate Syrup)
- 1 cup plus 1 tablespoon flour
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 6 tablespoons milk
- 1 cup sugar
- ½ cup semi-sweet chocolate chips (chop to help them melt more easily!)
- 1 teaspoon vanilla
- Grease 10 x 15-inch pan (jelly roll pan) and set aside. Preheat the oven to 350º.
- Beat butter and sugar till creamy and light in color. Beat in eggs one at a time. Stir in vanilla and syrup. Mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. Whisk into syrup mixture.
- Pour into prepared pan. Spread evenly in the pan with the back of a spoon or offset spatula.
- Bake for 22-30 minutes or till a slight imprint remains when the center of the brownies is touched. Do not overbake. My pan is one of those old insulated pans so it takes 30 minutes to bake. Most likely yours will cook in much less time.
- Make the icing by putting butter, milk, and sugar in a saucepan. Heat until butter and sugar are melted. Bring to a boil, and boil for 30 seconds. Remove from heat and add chocolate chips.
- Stir until the chocolate chips are melted and the mixture is slightly thickened. Mix in the vanilla extract.
- Cool slightly before pouring over the cool or just slightly warm brownies.
- Let frosted brownies sit till the frosting is firm. Cut into squares to serve.
The cans of Hershey's syrup have been discontinued. You can buy jugs of the same product with the ice cream toppings, so just measure out 1 1/2 cups.
Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 83mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 2g