Hershey’s Syrup Brownies

This recipe calls for a 16 oz can of Hershey’s syrup. I’m not sure you can get this in a can any longer, so this recipe might be from someone bunker baking during the Spanish Flu Pandemic of 1920. In any case, it sounds rich and delicious!

INGREDIENTS

½ c butter (no substitutes, melt in microwave)
1 c granulated sugar
4 eggs
1 tsp vanilla extract
1 c all-purpose flour
16 oz Hershey’s syrup (calls for one 16 oz can)
1 c chopped nuts (optional)
Icing
3 c powdered sugar
½ c butter (melted)
4 tbsp cocoa
4 tbsp milk
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350°. Grease bottom of 10×15 pan.
Cream sugar and melted butter together. Add eggs, one at a time, beating after each addition.
Add vanilla extract.
Add flour, mix well.
Add Hershey’s syrup, mix well.
Add chopped nuts. (optional)
Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
Prepare Icing
Heat butter, cocoa, and 1 tbsp milk.
In a large mixing bowl, add powdered sugar and then add the cocoa mixture to it. Beat well.
Add 1 tsp vanilla extract, add milk from the remainder until desired consistency is reached.
Let brownies cool 5-10 minutes.
Quickly spread icing on brownies.
Sprinkle with more chopped nuts, if desired.
Let brownies cool completely before cutting into squares.