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Chocolate Syrup Brownies are moist and full of chocolate goodness. My mother’s go to brownie recipe will become you favorite brownie recipe!
Why You Will Love This Recipe!
This chocolate syrup brownie recipe has been our family’s go to brownie recipe since I was a child. It is the only brownie recipe my mom ever made and my go to brownie recipe. I always keep Hershey’s chocolate syrup on my pantry shelf so that I can make these Hershey Syrup brownies whenever the craving strikes. Thanks to the chocolate syrup, these brownies are the perfect balance between a cake like brownie and fudge ike brownie and the chocolate level is perfect. They are definitely the Best Brownies. I can call them this because this is my mother’s recipe and our last name is Best! But I can also call them that because they are divine!
Hershey Syrup Brownies Ingredients Needed
- Chocolate. The only chocolate you need for these brownies is chocolate syrup and a 1/2 cup of chocolate chips for the frosting, no cocoa powder required.
- Butter. I use salted butter but if using unsalted, just add in a pinch of salt.
- Sugar. Granulated Sugar
- Eggs. I use large eggs
- Vanilla Extract.
- Flour. Unbleached all purpose flour is what I use
- Nuts. These are optional, my mom uses walnuts but I prefer my brownies without nuts.
- Milk. Use what you have on hand, I usually use 2 percent but whole milk, 1% or fat free milk will work too.
Tip from Leigh Anne
- Hershey’s no longer sells chocolate syrup in a can but the syrup that comes in the bottle works just fine, you will need 1 1/2 cups of syrup to equal what was in the can.
How to Make Hershey Chocolate Syrup Brownies
- Cream together you butter and sugar.
- Add in eggs one at a time. Mixing the eggs in one at a time ensure they mix in with the butter and not just with each other.
- Add in remaining ingredients and mix until combined.
- Spread brownie batter into a 9 x 13 pan that has been coated in baking spray.
- Bake at 350 degrees F. for 40-45 minutes or until a toothpick comes out clean
- After the brownies have cooled, use a knife or offset spatula to spread frosting evenly over the brownies.
- Allow frosting to set up before cutting brownies into squares.
Brownie Making Tips
- Beat batter just until all your ingredients are incorporated. Over beating creates air in the batter and will give you more of a cake like brownie. These chocolate syrup brownies are more fudge like.
- Rotating the pan half way through the baking time will help with more evenly baked brownies.
A good brownie recipe is a must have for every cook so if you don”t have one, this chocolate syrup brownie recipe is for you!
Frequently Asked Questions
Don’t over bake and dry your brownies out. Brownies are done when the edges begin to pull away from the sides of the pan and the center is set, not wiggly. When you insert a toothpick there should still be a smear of brown color on the toothpick, but not wet batter. These brownies are fudgy so if the toothpick comes out totally clean they are probably over baked.
No, cocoa powder is not a good substitute as chocolate syrup contains water and cocoa powder doesn’t but has other ingredients that chocolate syrup doesn’t have. The two are not interchangeable.
They can be stored in an airtight container at room temperature and they will last 3-4 days. They can also be wrapped in plastic wrap and foil and frozen for up to 2 months.
Some of my other favorite bar cookies:
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Chocolate Syrup Brownies
Ingredients
Brownie
- 1/2 cup butter
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla
- 1 1/2 cups chocolate syrup equivalent to 1 16 oz. can
- 1 cup flour plus 1 Tbsp
- 1/2 cup nuts optional
Frosting
- 1 1/2 cup granulated sugar
- 6 Tbsp milk
- 6 Tbsp butter
- 1/2 cup chocolate chips
- 1/2 cup nuts optional
Instructions
- Cream together butter and 1 cup sugar.
- Beat in 4 eggs one at a time.
- Mix in vanilla, syrup, flour and nuts if desired.
- Pour into greased 9 x 13 and bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
- Allow to cool before frosting
Frosting
- In a saucepan mix together sugar and milk and bring to a boil.
- Remove from heat and add butter and chocolate chips
- Stir until smooth and thick enough to spread.
- Add nuts if desired
- Spread on brownies after brownies have cooled
Tips & Notes:
- Beat batter just until all your ingredients are incorporated. Over beating creates air in the batter and will give you more of a cake like brownie. These chocolate syrup brownies are more fudgy.
- Rotating the pan half way through the baking time will help with more evenly baked brownies.
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Nutrition Facts:
Originally posted April 13, 2012
Joann says
If you are no longer selling chocolate syrup in a can, why do you still have the recipes on-line? Using the bottled syrup is not the same and I am very disappointed you no longer sell it in a can because the two are not the same.
Leigh Anne Wilkes says
I have found that the syrup in the bottle works just as well as what was in the can.
Marta says
More like Texas Sheet Cake & similar frosting than brownies to me. Not a strong chocolate flavor like my favorite chewy brownies, more subtle chocolate flavor. That being said they were good for what they are.
Teri C. says
I’m wondering about Hershey’s hot fudge topping in a jar? Suppose it would work?
Leigh Anne Wilkes says
It’s a lot thicker than the syrup, might be worth trying
Tammy says
I know that you said “Hershey’s” in a can, but I can’t find them anywhere…told they don’t make those anymore. can you use the chocolate syrup that’s in the bottle? Thank you!
Midgen says
I have tried the bottled syrup and it is not the same as the canned and they don’t taste the same. You are correct, it isn’t made anymore. I would like to know a substitute ♀️
Wen says
I have kept a Hershey’s syrup can and fill it with Hershey’s syrup from the bottle every time (just to have the right measurement) and it turns out perfect every time. The syrup in the bottle is the same as what is in the can.
Leigh Anne Wilkes says
great idea!
Deborah says
I wanted to try your chocolate syrup brownie recipe. I have some recipes that are close to the same except, some have baking powder (1/2 tsp) in them. Just wanted to make sure when I make yours that I don’t have to put the baking powder in it. Thanks!
Leigh Anne says
The recipe is correct as written. Enjoy!
Stephanie says
Do you use self rising or all purpose flour?
Leigh Anne Wilkes says
all purpose
Wen says
I have made this similar recipe for years. Mine calls for 1/2 tsp baking powder.