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Introduction:
Brownies are a beloved dessert around the world, cherished for their rich flavor and chewy texture. But when you add Hershey's syrup to the mix, it takes the classic treat to a whole new level. Hershey’s Syrup Brownies are not only easy to make but also a guaranteed crowd-pleaser. Whether you're baking for a family gathering, a party, or just for yourself, these indulgent brownies deliver a deep, chocolatey flavor that is sure to satisfy your sweet tooth.
Ingredients:
1/2 cup unsalted butter, melted
1 cup Hershey’s chocolate syrup
2 large eggs
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup semi-sweet chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium-sized bowl, whisk together the melted butter and Hershey’s chocolate syrup until smooth and fully combined.
Add the eggs and vanilla extract to the syrup mixture. Whisk until everything is well incorporated.
In a separate bowl, combine the sugar, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
If using, fold in the chocolate chips for extra richness.
Pour the batter into the prepared pan and spread it evenly.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The brownies should be slightly firm but still soft in the middle.
Allow the brownies to cool in the pan before slicing and serving.
Tips for Serving and Storing:
Serving: These Hershey’s Syrup Brownies are perfect on their own, but you can serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storing: To keep your brownies fresh, store them in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week. To reheat, microwave for 10–15 seconds for a warm, fudgy treat.
Variants:
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