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. Note: Since publishing this, Hershey’s stopped marketing the syrup in the can! Head of Hershey’s kitchen told me to substitute 1 1/2 cups of the syrup (1 lb.) or, to use the new 1 lb. pouch, on Ebay. It appears the 1 lb. can is still available here: Mercato Happy baking!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
2016-11-02 05:08:51
Yields 1
Using a can of Hershey's chocolate syrup in the batter, this brownie is a nice balance between cakey and fudgey.
Ingredients
- Brownies Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 4 eggs
- 1 lb. (1 1/2 cups) Hershey’s chocolate syrup
- OPTIONAL ADDITION (FOR EXTRA-CHOCOLATEY FLAVOR) 1/4 cup Hershey’s Special Dark cocoa (unsweetened powder) mixed with 2 Tbsp vegetable oil
- 1 cup plus 1 heaping Tbsp unsifted all-purpose flour
- 1/2 cup chopped toasted walnuts (optional)
- Chocolate Frosting Ingredients
- 1 1/2 cup granulated sugar
- 6 Tbsp milk
- 5 Tbsp butter
- 1/2 cup chocolate chips
Instructions
- Instructions
- 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.
- 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
Lost Recipes Found https://lostrecipesfound.com/
8 Comments
Can’t wait to try your recipes.
Just discovered your site.
I do hope you enjoy them! I am about to add some more this week! Stay tuned : )
Sadly, Hershey no longer makes the syrup in the can ???? The syrup in the bottle is thinner and likely wouldn’t give the same results…
Hi! Well, here’s the response I had from Hershey’s: “The 1 lb. Can held 1 and 1/2 cups syrup. The head of Hershey’s Kitchens gave two options: either use the new 1 lb. Pouch. Or, measure out 1 and ½ cups from the bottle.”
I will do a little more research to see where the pouch is marketed…haven’t found it yet. Fingers crossed :
When I couldn’t find can in market Iordered on line from Target. What I received was the pouch. Haven’t been able to duplicate that order since. This was right when they stopped selling the cans. I have 2 left. Was wondering what I was going to do next, as I make them for church potluck once a month. please let me know what you find out.
According to the head of the kitchens at Hershey, the one pound pouch is equivalent to the one pound can. So, just use what’s in the pouch. Good luck!
Hi Coni! the recipe calls for 1 lb. of Hershey’s chocolate syrup. You can use the 1 lb pouch (links are in the story) or the 1 lb cans you still have. I also included a link to an online source still selling the 1 lb. cans. Very best, Monica
Thank you for the info. Mercato doesn’t have the syrup available in my area. I have tried the pouch. Have one left from my order. Will see if I can get it from ebay. Thank you again for your help