Hershey's Syrup Snacking Brownies
This is a recipe my mom found in a magazine back in the 80s She lost part of it at one point and I found it on their website a couple years ago But it's not there any longer The picture in the magazine had them frosted with chocolate frosting and white frosting piped across the top in a harlequin pattern SO yummy My brother's friend was always on hand to taste-test these for my mom
This is a recipe my mom found in a magazine back in the 80s She lost part of it at one point and I found it on their website a couple years ago But it's not there any longer The picture in the magazine had them frosted with chocolate frosting and white frosting piped across the top in a harlequin pattern SO yummy My brother's friend was always on hand to taste-test these for my mom
- Carbohydrate 45.6348135416667 g
- Cholesterol 181.491666666667 mg
- Fat 24.5553765625 g
- Fiber 1.36500523079187 g
- Protein 6.49523697916667 g
- Saturated Fat 14.0356790625 g
- Serving Size 1 1 Serving (125g)
- Sodium 309.2234375 mg
- Sugar 44.2698083108748 g
- Trans Fat 2.1739 g
- Calories 411 calories
Step-by-step
- Preheat oven to 350*.
- Grease 9 X 13 pan.
- Beat butter and sugar.
- Add syrup, eggs and flour; beat well.
- Stir in chocolate chips.
- Pour in pan.
- Bake 30 - 35 minutes or until pulling away from sides of pan.
- Cool in pan on wire rack.
Operating on a tight budget requires relying on shelf-stable pantry staples rather than costly baker's blocks. Liquid chocolate syrup functions as both sweetener and moisture provider, eliminating the need to melt solid chocolate over a double boiler. This formulation simplifies preparation while delivering a dense crumb.
Using a standard 9x13 inch metal baking pan ensures even thermal conductivity compared to glass dishes, which retain heat longer and often overbake edges. Softening the butter fully before creaming allows it to trap air efficiently with the granulated sugar, creating a stable emulsion when four whole eggs are incorporated sequentially. Fold the all-purpose flour gently until just combined; overworking the batter develops excess gluten, transforming a fudgy texture into a tough, bread-like structure. Stirring in one cup of semi-sweet chocolate chips adds pockets of concentrated cocoa solids that remain suspended throughout the baking process.
Bake the batter at 350 degrees Fahrenheit for 30 to 35 minutes. Watch for the visual cue of the edges pulling cleanly away from the sides of the pan. Leaving the pan on a wire rack allows ambient air circulation underneath, stopping the cooking process evenly. Common errors include cutting the squares while warm, which causes crumbling due to steam retention, or substituting dark corn syrup directly without adjusting the sugar levels. Allow the pan to cool completely before slicing with a long, thin blade wiped clean between cuts.
