Hershey’s Syrup Brownies

🍳 Step-by-Step Instructions

1. Mix the Brownie Batter

1. Preheat: Turn your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Whisk Base: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add Liquid: Whisk in the eggs one at a time, beating well after each addition. Pour in the Hershey’s Chocolate Syrup [1] and vanilla extract, mixing until completely smooth and glossy.
4. Fold Dry: In a small bowl, stir together the flour, baking powder, and salt. Gently fold this dry mixture into the wet chocolate batter using a rubber spatula just until the flour disappears. Stir in the chocolate chips if using.

2. Bake to Perfection

1. Pour: Transfer the batter into your prepared 9×13 pan, smoothing it evenly into the corners.
2. Bake: Bake for 25 to 30 minutes.
3. The Clean Crumb Test: Insert a toothpick into the center. Unlike traditional brownies where you want wet crumbs, syrup brownies are done when the toothpick comes out clean or with a few moist, baked crumbs. Let the brownies cool completely in the pan.

3. Glaze and Slice (Optional)

1. Mix Glaze: Whisk the melted butter, chocolate syrup, powdered sugar, and milk together until smooth and spreadable.
2. Spread: Pour the glaze over the completely cooled brownies and let it set for 15 minutes before slicing into squares.

💡 Baker’s Secrets

• Don’t Overbake: Because chocolate syrup contains a lot of moisture, overbaking will quickly dry these out and turn them cakey instead of fudgy. Start checking them right at the 25-minute mark.
• The Shiny Crust Trick: Beating the eggs vigorously into the sugar and butter before adding the syrup is what creates that beautiful, thin, paper-crinkly top skin.

Would you like to try making the famous Hershey’s frosted icing that is cooked on the stovetop instead of this quick glaze? I can also show you how to add chopped walnuts or a peanut butter swirl to the batter.