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HERSHEY’S SYRUP BROWNIES

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Nevadan Elizabeth Castle says she got this recipe from her 93-year-old aunt, Myrnie Dawson, of Princeton, IL. Elizabeth got so many compliments on the recipe, she was happy to share it. It really is a good find–the perfect balance between cakey/fudgey in a brownie. Note: Since publishing this, Hershey’s stopped marketing the syrup in the can! Head of Hershey’s kitchen told me to substitute 1 1/2 cups of the syrup (1 lb.) or, to use the new 1 lb. pouch, on Ebay. It appears the 1 lb. can is still available here: Mercato Happy baking!One caution: even without nuts, the batter quite filled the specified pan–a regular rimmed cookie sheet. If you add the nuts, you will need to hold a few spoons of batter back.

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INGREDIENTS:

1/2 cup butter ( no substitutes, melt in microwave)
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1 (16 ounce) cans Hershey’s syrup
1 cup chopped nuts (optional) Icing
3 cups confectioners’ sugar
1/2 cup butter, melted ( no subs)
4 tablespoons cocoa
4 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS:

OPEN NEXT TO GET FULL RECIPE…

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