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Aunt Essie’s Hershey Syrup Brownies




Source of Recipe


Chef2Chef


Recipe Introduction


This is my Mother’s Aunt’s recipe. I am the fourth generation this recipe has been passed onto. On the rare occasions when my Mother baked from scratch, these brownies were usually what she baked. I remember that when my Mother baked this recipe, the brownies never lasted longer than one day. The icing works well, but I prefer using Aunt Lil’s Aunt’s Chocolate Icing. The choice of which icing to use is yours – try them both and then determine which one you prefer.


List of Ingredients




1/2 cup (1 stick) butter
1 cup sugar
4 eggs
1 tablespoon vanilla
1 16-ounce can Hershey syrup
1 1/3 cups flour
1/4 teaspoon baking powder
1 cup chopped walnuts and/or chocolate chips (optional)


Recipe



Preheat oven to 350 degrees F. Cream together the butter, sugar, eggs and vanilla. Add the Hershey syrup to the butter mixture and mix together thoroughly. Add the flour, baking powder and walnuts and/or chocolate chips to the chocolate mixture and mix for 2 minutes.

Grease a 9x13-inch pan. Pour the batter into the prepared pan. Bake 30-35 minutes or until an inserted knife or toothpick comes out clean.

While the brownies are in the oven, prepare the frosting.

Aunt Essie’s Frosting

2 tablespoons butter
3 tablespoons milk
3/4 cup sugar
1/4 cup chocolate chips

In a saucepan, boil the butter, milk and sugar for 30 seconds or so.
While the mixture is boiling, remove from heat and mix in the chocolate chips. Pour the frosting onto the brownies.

Aunt Lil’s Aunt’s Chocolate Icing

As a little girl, knowing that I would get my hand slapped, I would always stick my fingers or a spoon into this icing while it was still hot. I thought it was some of the best stuff on earth, and still do. As an adult, I have found that if kept warm, this recipe makes the most incredible chocolate fondue I have ever tasted.

2 squares unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 5-ounce can evaporated milk (If doubling recipe or more, go to 10 ounces, 15 ounces and so on.)
2 teaspoons vanilla

In a double boiler, melt the chocolate and butter. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled brownies. Allow the icing to cool prior to serving.