How many brownies are too many brownies? Because whenever I make these easy Hershey Syrup Brownies, I lose count of how much I have eaten, I personally love brownies more than cakes because of their rich, fudgy, gooey texture.
Ingredients
½cupSweet Cream Butter, Melted
1cupGranulated Sugar
4Large Eggs
1tspPure Vanilla Extract
1cupFlour
1can Hershey’s syrup
Ingredients for the Frosting:
3cupPowdered Sugar
½cupSweet Cream Butter, Melted
4tbspCocoa Powder
1tbspWhole Milk
1tspPure Vanilla Extract
Instructions
Preheat oven to 350 degrees.
Prep a 9 x 13 inch baking pan with nonstick baking spray.
Add melted butter in a mixing bowl, add sugar and using an electric mixer cream the butter and sugar.
Add one egg at a time, beating directly after each addition.
Add the vanilla extract. Beat to blend.
Scoop in the flour, mix well. Pour in the Hershey syrup.
Mix to combine all ingredients. Pour the batter into the prepared baking pan.
Bake at 350 degrees for 35-40 minutes. (Test by inserting a toothpick to see if the brownies are done.) If done, remove from the oven and set aside to cool in the pan. Allow the brownies to cool for 10-15 minutes.
Directions for the Frosting:
Add the butter, cocoa, and 1 tablespoon of milk in a small saucepan.
Slowly bring this to a boil. Add the powdered sugar in a mixing bowl.
Slowly add in the cocoa mixture.
Use an electric mixer to blend the ingredients.
Add the rest of the vanilla extract and milk. ( Only add a little at a time to make the right consistency.)
Use an offset spatula, spread the frosting on the brownies.
Set aside to allow the frosting to harden to a fudge-like consistency.
Allow the brownies to cool completely before cutting into squares.