Chocolate Syrup Brownies
Chocolate Syrup Brownies are the BEST homemade brownies. This recipe is super easy and makes a nice big 9 x 13 pan.
Serve these warm, fudgy, Hershey syrup brownies with a cold glass of milk for a treat that you won’t soon forget!
Hershey Chocolate Syrup Brownies
Chocolate Syrup Brownies are rich, moist, smooth and amazing! Just when you thought homemade brownies couldn’t get any better try making them with Hershey’s chocolate syrup! Another similar recipe is our Triple Chocolate Fudge Cake with hot fudge syrup.
I can’t get over how smooth these brownies are. Smooth and rich like the chocolate syrup that is a main ingredient. Mixed with other common ingredients these brownies are SO easy to make at home and have a bakery-quality dessert taste.
This recipe makes a good bit of batter, so when poured in a 9×13 baking pan they are thick. Topped with chocolate glaze or icing just like our rich Texas Brownies, they can be cut into very small pieces and still satisfy your chocolate craving.
We are a chocolate loving family! Our Best Rich & Moist Chocolate Cake is always requested at birthday parties. My mom’s Big Batch of Brownies and these Gooey Marshmallow Brownies are all rich with chocolate and popular at potlucks and parties.
Growing up I was active in 4-H. As an older teenager, I was on the Food and Fashion Board. One of our activities was compiling a cookbook of recipes from active 4-H families. This recipe came from another farm family via the cookbook we compiled in the mid-90s.
Chocolate Syrup Instead of Cocoa Powder
We’ve always got chocolate syrup in our refrigerator because half of our family loves making their own chocolate milk. As a chocolate connoisseur, I love the idea of using chocolate syrup instead of cocoa powder to put a twist on basic brownies.
We were trying to guess how much syrup is in a Hershey’s bottle. We’d say between 1 1/2 and 2 cups. You definitely want to start with a new bottle of syrup when making this recipe.
Pouring the chocolate syrup into the batter just makes your mouth water! This easy recipe is such a unique way to make brownies without cocoa powder.
Tips for Making Brownies
- Make sure butter is softened, but not melted
- Start with a new bottle of Hersheys chocolate syrup
- Spray measuring cup with non-stick spray to make measuring syrup easier
- Brownie tastes fine without glaze
- Glaze can be substituted for store-bought icing if desired
- Cut into small pieces because these brownies are RICH!
- Can add sprinkles to make more fun for a party
How to Make Brownies Using Chocolate Syrup
- Grease a 9 x 13-inch pan and preheat oven to 350°F
- Beat softened butter for 30 seconds; add sugar and beat until fluffy.
- Stir in syrup, then flour. Add walnuts if using them.
- Pour into pan and bake for 30 – 35 minutes.
- When brownies finish baking prepare glaze / icing.
- Combine sugar, milk and butter in a saucepan. Heat until boiling and boil for 30 seconds.
- Add chocolate chips and stir until melted.
- Cool brownies slightly and pour glaze over brownies.
- Cool slightly, cut into bars and serve with a glass of cold milk.
Other Easy Chocolate Dessert Recipes:
- Chocolate & Peanut Butter Rice Crispy Treats
- Chocolate Delight
- Chocolatetown Special Cake
- Creme De Menthe Chocolate Cake
- Chocolate Hermits
- Crock Pot Chocolate Peanut Butter Mess Cake
- Chocolate Macadamia Nut Cookies
- Triple Layer Brownies
Printable Chocolate Syrup Brownie Recipe
Chocolate Syrup Brownies
Ingredients
Brownies
- 1 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1 1/2 cup chocolate-flavored syrup
- 1 1/4 cup all-purpose flour
- 1 cup walnuts chopped, optional
Glaze
- 2/3 cup sugar
- 3 tablespoons milk
- 3 tablespoons butter
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9 x 13 inch pan.
- Beat butter for 30 seconds; add eggs and sugar and beat until fluffy.
- Stir in syrup, then flour.
- If using walnuts stir them in.
- Pour into pan and bake for 30 – 35 minutes.
Glaze
- Combine sugar, milk and butter in a saucepan. Heat until boiling and boil for 30 seconds.
- Stir in semisweet chocolate chip until melted.
- Cool brownies slightly and pour glaze over brownies.
- Cool and cut into bars.
Notes
- Make sure butter is softened, but not melted
- Start with a new bottle of Hersheys chocolate syrup
- Spray measuring cup with non-stick spray to make measuring syrup easier
- Brownie tastes fine without glaze
- Glaze can be substituted for store-bought icing if desired
- Cut into small pieces because these brownies are RICH!
Did you make this recipe?
Follow PlowingThroughLife on Instagram and Pinterest for more! And don’t forget to leave your thoughts below.
Rate This Recipe Pin This Recipe
Is there really supposed to be 1.5 cups of butter?
Good question. Yes! That’s how much we use when we make this recipe.
I calls for 4 eggs but no mention in the instructions
Hey! Thanks so much for checking out the recipe! I just fixed the instructions to say that eggs should be creamed in with the sugar. Thanks for letting me know!
All purpose flour? It doesn’t specify in the recipe!
Yes! I’ll be sure to specify that now. Thanks for asking!
can i use Nesquik chocolate syrup instead of Hershey’s?
Great question! I’m not sure if there’s a difference in the consistency of chocolate syrup among different brands or not. I’m sure you could make a substitution, but I’m not sure if the quantity would be the same. Please let me know if you give it a try how it turns out!
Trying these for the first time tonight! I love how all the comments are late at night lol.. I’ll keep you guys posted on how they turn out!
Why don’t you need baking powder or baking soda?
Hey There! The original recipe that I got from a community cookbook in the 90s and shared here doesn’t have any baking powder or soda and it works well. Hope you enjoy 🙂
Love Hershey Brownies, but now having a problem since I can’t find the cans of Hershey syrup. The brownies are not turning out like they did before ~ trying to use 1 1/2 cups of the syrup. Now I see this recipe with 1 1/2 cups of butter ~ only used 1/2 cup in my original recipe. Boy am I confused ~ please give me advice.
Thanks ~ Patt
Hey There! So sorry to hear it’s hard to get the supplies for your original recipe. I’ve personally never used cans of syrup, we’ve always had the plastic bottles and then we measure out the amount we need. The recipe I share is the one that we use, so I hope it works out well for you! Good luck! ~Jennifer
How many ounces of chocolate syrup do you use?
Hey There! I use 12 ounces of chocolate syrup in these brownies. Hope you enjoy 🙂
The recipe should say 1/2 cup butter. Please correct this recipe!
Hello – thanks for your note. I went back to the original recipe in my community cookbook from the 90s and it says 1 1/2 cups, so that’s what I used. I’m sure there are other variations as well. Hope you find the perfect brownie recipe for you!
Addressing the question many have regarding the amount of butter: I have mistakingly made brownies (a different recipe) using a lot more butter than the recipe called for. The brownies do come out different in comparison but will still taste like brownies. If there is too little butter, however, then the brownies tend to come out more cakey. People who have commented and suggested that it should be 1/2 cup, does your recipe call for 1 cup of flour or 1 1/4 cup of flour? That would make a difference. I think Hershey’s recipe which only calls for 1 cup of flour to 1/2 cup butter.
Anyway, I am hoping to try this recipe and if I do, I will do a follow-up post. Has anyone who has commented actually tried this recipe? Thanks.
Forgot to say thanks to Jennifer for sharing the recipe and for posting your photos! 🙂
I did make these with the full amount of butter called for. They were inedible as the butter was overpowering. I understand that you have always had them that way, but I have to agree that 1/2 cup is a more reasonable amount. When I cross referenced with other recipes for the same browni, they all listed 1/2 cup. Try it once and see how you feel about it.