Baked Treats

Can o’ Hershey’s Brownies with Chocolate Frosting

September 22, 2016

Nevadan Elizabeth Castle says she got this recipe from her 93-year-old aunt, Myrnie Dawson, of Princeton, IL. Elizabeth got so many compliments on the recipe, she was happy to share it. It really is a good find–the perfect balance between cakey/fudgey in a brownie. One caution: even without nuts, the batter quite filled the specified pan–a regular rimmed cookie sheet. If you add the nuts, you will need to hold a few spoons of batter back.

Can o' Hershey's Brownies
Yields 1
Using a can of Hershey's chocolate syrup in the batter, this brownie is a nice balance between cakey and fudgey.
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  1. Brownies Ingredients
  2. 1/2 cup unsalted butter (1 stick)
  3. 1 cup granulated sugar
  4. 4 eggs
  5. 1 (1 lb.) can Hershey’s chocolate syrup
  6. OPTIONAL ADDITION (FOR EXTRA-CHOCOLATEY FLAVOR) 1/4 cup Hershey’s Special Dark cocoa (unsweetened powder) mixed with 2 Tbsp vegetable oil
  7. 1 cup plus 1 heaping Tbsp unsifted all-purpose flour
  8. 1/2 cup chopped toasted walnuts (optional)
  9. Chocolate Frosting Ingredients
  10. 1 1/2 cup granulated sugar
  11. 6 Tbsp milk
  12. 5 Tbsp butter
  13. 1/2 cup chocolate chips
  1. Instructions
  2. Cream butter and sugar. Beat in eggs, one at a time. (Beat each well.) Beat in chocolate syrup. (Add optional extra chocolate blended with veg. oil, if using.) Add flour. Then nuts (if using.) Spread mixture into a greased and floured rimmed cookie sheet. Bake at 350 for 20 to 25 minutes. Cool on a rack.
  3. While brownies are cooling, make frosting. In a small, heavy bottomed saucepan, melt butter. Add milk and sugar and whisk well. Heat to a full, rolling boil, whisking constantly. Remove from heat. Stir in 1/2 cup chocolate chips until melted. Pour all into a stand mixer with the whisk attachment. Beat on high speed until frosting thickens and begins to hold shape. Spread over brownies. When frosting is set, cut into bars.
Adapted from Elizabeth Castle
Adapted from Elizabeth Castle
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