My son had an ice cream party at school last week, and we were asked to provide chocolate syrup for the entire third grade. Of course I bought the giant bottles from Sam's Club because I didn't want these kids to have to skimp on their sundae toppings! We ended up having quite a bit leftover, so I found this recipe on the Hershey's website to help consume some of what remained. They are
delish!
Easy Chocolate Syrup Brownies
Yield: 9x13 pan
Ingredients
Brownies:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cups
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp baking soda
3/4 cup Hershey's Chocolate Syrup
1 cup mini semisweet chocolate chips
Frosting:
1/4 cup (1/2 stick) butter, softened
1/2 cup Hershey's Chocolate Syrup
2 cups powdered sugar
Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat until well combined.
3. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture. Beat well.
4. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 25-35 minutes, or until brownies begin to pull away from edges of pan. Cool completely in pan on wire rack.
6. Once brownies are cooled, make frosting by beating all ingredients in stand mixer until well blended. Spread on top of cooled brownies.
7. Cut into squares and enjoy!
Recipe adapted from
Hershey's Kitchens.
