You’ll love the flavors in this Easy Hershey Syrup Brownies recipe and see how you’ll want to make it every day.
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If you are a fan of unique flavors, this will be the perfect recipe for you so don’t miss out.
Ingredients for the Brownies:
1 Stick Unsalted Butter
1 cup White Sugar
4 Eggs (Large)
1 ½ cups Hershey’s Chocolate Syrup
¼ cup Hershey’s Special Dark Cocoa (Unsweetened Powder)
2 Tbsp Vegetable Oil
1 cup + 1 Tbsp All-Purpose Flour (Unsifted)
½ cup Toasted Pecans (Chopped)
Frosting:
1 ½ cup White Sugar 6 Tbsp Whole Milk
5 tbsp Sweet Cream Butter
½ cup Semi-Sweet Chocolate Chips
Directions:
Step 1. Preheat oven to 350 degrees.
Step 2. Prep a large baking pan with nonstick baking spray.
Step 3. Cream butter and sugar with an electric mixer. Add eggs one at a time, beating each one directly after adding it to the mixture.
Step 4. Pour in the chocolate syrup, beating to blend with the butter mixture. Add the cocoa powder and oil together in a small bowl. Whisk to combine. Add this mixture to the butter mixture beating until blended.
Step 5. With an electric mixer, beat in the flour until incorporated.
Step 6. Add the chopped pecans, Use a rubber spatula to blend all of the ingredients. Spoon the brownie mixture into the baking pan.
Step 7. Even the top with a butter knife. Bake at 350 degrees for 20-25 minutes
Step 8. Allow the brownies to cool slightly in the pan. Move to completely cool on a cooling rack.
Frosting:
Step 1. Add the butter to a small saucepan until it melts.
Step 2. Add the milk and sugar to the saucepan whisking to combine. Increase the heat until it comes to a boil.
Step 3. Continuing to whisk. Remove from heat. Add the chocolate chips while stirring.
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Step 4. Add this to the bowl of an electric mixer, beating on high.
Step 5. Keep beating until the frosting starts to thicken and will hold a peak. Spread the frosting on the tray of brownies.
Step 6. Set aside the tray of brownies until the frosting has set.
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Easy Hershey Syrup Brownies
Ingredients
- 1 Stick Unsalted Butter
- 1 cup White Sugar
- 4 Eggs Large
- 1 ½ cups Hershey’s Chocolate Syrup
- ¼ cup Hershey’s Special Dark Cocoa Unsweetened Powder
- 2 Tbsp Vegetable Oil
- 1 cup + 1 Tbsp All-Purpose Flour Unsifted
- ½ cup Toasted Pecans Chopped
Frosting:
- 1 ½ cup White Sugar 6 Tbsp Whole Milk
- 5 tbsp Sweet Cream Butter
- ½ cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Prep a large baking pan with nonstick baking spray.
- Cream butter and sugar with an electric mixer. Add eggs one at a time, beating each one directly after adding it to the mixture.
- Pour in the chocolate syrup, beating to blend with the butter mixture. Add the cocoa powder and oil together in a small bowl. Whisk to combine. Add this mixture to the butter mixture beating until blended.
- With an electric mixer, beat in the flour until incorporated.
- Add the chopped pecans, Use a rubber spatula to blend all of the ingredients. Spoon the brownie mixture into the baking pan.
- Even the top with a butter knife. Bake at 350 degrees for 20-25 minutes
- Allow the brownies to cool slightly in the pan. Move to completely cool on a cooling rack.
Frosting:
- Add the butter to a small saucepan until it melts.
- Add the milk and sugar to the saucepan whisking to combine. Increase the heat until it comes to a boil.
- Continuing to whisk. Remove from heat. Add the chocolate chips while stirring.
- Add this to the bowl of an electric mixer, beating on high.
- Keep beating until the frosting starts to thicken and will hold a peak. Spread the frosting on the tray of brownies.
- Set aside the tray of brownies until the frosting has set.
- Enjoy!
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