HERSHEY'S SYRUP SNACKING BROWNIES
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 (16 oz.) can Hershey's Syrup (2 cups chocolate syrup)
4 eggs
1 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
In large bowl, beat butter and sugar. Add syrup, eggs, and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
Bake 30 to 35 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
Makes about 36 brownies
Source: Hershey's
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 (16 oz.) can Hershey's Syrup (2 cups chocolate syrup)
4 eggs
1 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
In large bowl, beat butter and sugar. Add syrup, eggs, and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
Bake 30 to 35 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
Makes about 36 brownies
Source: Hershey's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Snowball Chippers (using mini chocolate chips and coconut, dipped in chocolate)
- Cinnamon Sugar Stars
- Cherry Chewbilees (Cherries Jubilee Cheesecake Bars)
- Pineapple-Oatmeal Cookies (using cinnamon, nutmeg and walnuts, 1960's)
- Nut Tree's Famous Drop Cookies (Nut Tree Restaurant)
- Thick, Soft Sugar Cookie with Sugar on Top
- Chocolate Sugar Balls (like rum balls but no rum) - 1960's
- Gingerbread Javelinas with Molasses Glaze (cookies)
- Chocolate Chip Shortbread Cookies or European-Style Shortbread (using cornstarch)
- Chocolate Mint Sandwich Cookies with Variations (like Milanos)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!