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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!




  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.