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Chocolate Syrup Brownies on a square white plate with a fork

Chocolate Syrup Brownies

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These Chocolate Syrup Brownies are a family favorite. 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, they’re super simple to make!

Chocolate Syrup Brownies topped with chocolate curls and a raspberry

Chocolate Syrup Brownies

I have been making these Chocolate Syrup Brownies for decades. As did my mom. Super moist and tender, 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. But delicious!!! I’m bringing this crowd pleaser a Virtual Picnic. They will be the first dessert to go!!!

Tips for Making These Chocolate Syrup Brownies

This 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’ve 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 1 1/2 cups. So either size is a good option.
  • 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 Check the expiration date before you start this recipe so you’re not stuck with a halfway made batch of brownies and outdated leavener.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 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.
Chocolate Syrup Brownies on a round white plate with a fork with a bite of cake on the tines

Grooming a Chocoholic

When my oldest, Tom, was a toddler, I took a pan of these 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?

Chocolate Syrup Brownies on a square white plate with a fork

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Chocolate Syrup Brownies topped with chocolate curls and a raspberry

Chocolate Syrup Brownies

A retro recipe from my mom for super moist, frosted brownies flavored with Hershey’s chocolate syrup!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 servings 1x
  • Category: Dessert, Brownies
  • Method: Baking
  • Cuisine: American

Ingredients

  • 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

Icing:

  • 6 tablespoons butter
  • 6 tablespoons milk
  • 1 cup sugar
  • ½ cup semi-sweet chocolate chips
  • 1 teaspoon vanilla

Instructions

  1. Grease 10 x 15 inch pan (jelly roll pan) and set aside. Preheat oven to 350º.
  2. Beat butter and sugar till creamy and light in color. Beat in eggs one at a time. Stir in vanilla and syrup. Mix well.
  3. In a separate bowl, whisk together flour, baking powder and salt. Whisk into syrup mixture.
  4. Pour into prepared pan. Spread evenly in pan with back of spoon or offset spatula.
  5. Bake for 22-30 minutes or till a slight imprint remains when center of 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.
  6. Make icing by putting butter, milk and sugar in a saucepan. Heat until butter and sugar are melted. Bring to a boil, and boil 30 seconds. Remove from heat and add chocolate chips. Stir until chips are melted and mixture is slightly thickened. Cool slightly before pouring over cool or just slightly warm brownies.
  7. Let frosted brownies sit till frosting is firm. Cut into squares to serve.

More Recipes for a Summer Party or Picnic

Besides these irresistible chocolate syrup brownies, here are scads more perfect recipes from my blogger friends to take to your next summer party or picnic. You are sure to find something ideal for any gathering:

Salads

Sandwiches and Wraps

Sweets

 

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55 comments on “Chocolate Syrup Brownies”

  1. Chocolate ans strawberries, oh my! Thanks for stopping by Granny’s Down Home Sassy Southern Cooking.

    Debra

  2. When I saw the picture my first thought was how perfectly they are sliced.

  3. Liz, you work magic in your kitchen. Truly! Love the look of these brownies!

  4. Oh boy! Chocolate syrup brownies?! Looks so decadent!

  5. jaja, that’s a good chocolate story, though I can also imagine the cleaning up of the car seat…!
    These are definitely worth trying my friend!

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