These are the best brownies you will ever eat and possibly one of the simplest recipes as well. I make them with a fudge icing, which can be really tricky, but worth the effort if you are willing to give it a try.
Everywhere I’ve ever taken these, they have been a huge hit. These are not gooey brownies, like the ones you buy or even like most of the brownies mixes. They more closely compare to cake, but heavier. They really do belong in a class of brownies all by themselves.
Once you master this recipe, chocolate lovers will adore you.
Hershey’s Syrup Brownies
1 c. sugar
1/2 c. butter
12 oz Hershey’s Syrup
1 c. flour
Mix ingredients well. Pour into a 9×13 pan. Bake 25-30 minutes. Cool.
While the brownies are baking, start the fudge.
1/3 c. cream
2 Tablespoons Hershey’s Cocoa
1 Tablespoon of Corn Syrup
1-1/2 cup of sugar
1 tsp vanilla
Melt the butter in the bottom of a heavy pan. Do not let it cook. Turn off the heat, but let the pan set on the warm burner. Add cream, cocoa, corn syrup and sugar. Stir together and let it all remain on the warm, but OFF, burner, while the brownies are cooking and cooling. Go back and stir periodically. After the brownies have cooled, start cooking the fudge, on medium heat, stirring constantly. When the fudge mixture comes to a boil, boil it to soft ball stage (1 minute and 30 seconds). Place pan in cold water, add vanilla and stir and stir until smooth. Pour on the brownies and spread evenly. Let the fudge set. I usually put them in the refrigerator for about a half an hour.
DO NOT SUBSTITUTE butter with margarine nor the cream with milk. You will not like the results.
Undercooking the icing will cause it to be runny. Overcooking it will make it sugary and too hard.