Hershey’s Syrup Brownies

Hershey's Syrup Brownies

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This recipe calls for a 16 oz can of Hershey's syrup. I'm not sure you can get this in a can any longer, so this recipe might be from someone bunker baking during the Spanish Flu Pandemic of 1920. In any case, it sounds rich and delicious!
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert


  • 10x15 pan


  • ½ c butter (no substitutes, melt in microwave)
  • 1 c granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 c all-purpose flour
  • 16 oz Hershey's syrup (calls for one 16 oz can)
  • 1 c chopped nuts (optional)


  • 3 c powdered sugar
  • ½ c butter (melted)
  • 4 tbsp cocoa
  • 4 tbsp milk
  • 1 tsp vanilla extract


  • Preheat oven to 350°. Grease bottom of 10x15 pan.
  • Cream sugar and melted butter together. Add eggs, one at a time, beating after each addition.
  • Add vanilla extract.
  • Add flour, mix well.
  • Add Hershey's syrup, mix well.
  • Add chopped nuts. (optional)
  • Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.

Prepare Icing

  • Heat butter, cocoa, and 1 tbsp milk.
  • In a large mixing bowl, add powdered sugar and then add the cocoa mixture to it. Beat well.
  • Add 1 tsp vanilla extract, add milk from the remainder until desired consistency is reached.
  • Let brownies cool 5-10 minutes.
  • Quickly spread icing on brownies.
  • Sprinkle with more chopped nuts, if desired.
  • Let brownies cool completely before cutting into squares.
Keyword brownies

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