Ingredients for Chocolate Syrup Brownies
- 2 cups granulated sugar
- 6 tablespoons (3 ounces) unsalted butter
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup chocolate syrup
- 1 ½ cups all-purpose flour
- Unsweetened Cocoa
- 2 cups powdered sugar
- ⅓ cup milk
- ½ cup chopped walnuts or pecans (optional)
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How to Make Chocolate Syrup Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 2 teaspoons vanilla extract and 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup chocolate syrup (like Hershey's).
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon baking powder. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before frosting.
- While brownies cool, prepare the frosting: Melt 6 tablespoons (3 ounces) unsalted butter in a small saucepan over low heat.
- Whisk in ¼ cup unsweetened cocoa powder until smooth.
- Bring to a simmer, stirring constantly, until the mixture is smooth and slightly thickened.
- Remove from heat and let cool slightly.
- Gradually whisk in 2 cups powdered sugar, ⅓ cup milk, and 1 teaspoon vanilla extract until smooth and creamy. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Stir in ½ cup chopped walnuts or pecans (optional).
- Once the brownies are completely cool, spread the frosting evenly over the top.
- Refrigerate for at least 30 minutes to allow the frosting to set.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
106g
Fat
28g
Carbs
13g
