Huge Fudgy Hershey s Syrup Brownie Recipe
Ingredients
- 2 cups (400 g) granulated sugar
- 1 ½ cups (340 g) unsalted butter, melted and slightly cooled
- 4 large eggs (room temp)
- 2 tsp pure vanilla extract
- 1 cup (240 ml) Hershey’s® Chocolate Syrup (classic)
- 2 cups (250 g) all‑purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Optional mix‑ins: 1 cup chopped nuts or 1 cup chocolate chips
Instructions
- Preheat & Prep
Preheat oven to 175 °C (350 °F). Lightly grease a 9×13‑inch baking pan, or line it with parchment paper with some overhang for easy removal. - Mix Wet Ingredients
In a large bowl, whisk together melted butter and sugar until smooth and somewhat glossy.
Add eggs one at a time, mixing well after each, then stir in the vanilla extract and Hershey’s Chocolate Syrup until fully incorporated. - Add Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Gradually fold this into the wet mixture until just combined—don’t over‑mix! - Stir in Extras
Fold in your chosen mix‑ins (nuts, chips) if using. - Bake
Pour batter into your prepared pan, spreading evenly. Bake for 28–32 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not gooey batter). - Cool & Serve
Let cool completely (at least 1 hour) in the pan. Use the parchment overhang to lift brownies out and slice into ~20 large squares.
Tips & Variations
- Extra fudgy: Bake closer to 28 minutes.
- Extra chewy: Use 1 tbsp less flour or add 1 tbsp melted butter.
- Go nuts: Try pecans or walnuts.
- Go extra chocolate: Sprinkle a handful of dark chocolate chips on top 5 minutes before baking ends.
Serving Suggestions
Warm with a scoop of vanilla ice cream, fresh berries, or a drizzle of extra Hershey’s syrup!