This easy Hershey brownie recipe has the taste of Hershey’s chocolate and makes it super simple to make tasty brownies in a hurry! Who doesn’t love the taste of yummy chocolate brownies? This is an easy treat for kids or as a dessert to bring to a party or family get-together!
Who doesn’t love moist and tasty chocolate brownies? Here is an easy Hershey brownie recipe you can make with just 5 minutes’ work! This recipe uses Hershey’s chocolate syrup to add the rich chocolatey flavor to these brownies. These brownies turn out moist and delicious and are sure to please!
These Hershey brownies are great as a dessert or a treat for the kids. If you need to throw together a quick dessert for a potluck, these Hershey brownies are something quick and easy you can make up and toss in the oven to bake while you get ready to go.
If you make this brownie recipe to take to a potluck or get together where you expect a lot of people, you can easily double the recipe.
This Hershey brownie recipe calls for 2 cups of chocolate syrup. Back when Hershey’s syrup came in 16 oz cans, it would have been a full can. Today, most of the bottles are 24 ounces, so you would want to use about 2/3 of the bottle. It is OK if you don’t get the exact measurements.
Easy Hershey Brownie Recipe
This easy Hershey brownie recipe uses Hershey’s chocolate syrup to add the rich chocolatey flavor to these brownies. They are quick and easy to make with just 5 minutes’ work and the result is moist and delicious!
- Yield: 16 brownies
Ingredients
1/4 cup butter, softened
1 cup sugar
4 eggs, well beaten
2 cups Hershey’s chocolate syrup
1 1/4 cups all purpose flour
Instructions
- Preheat oven to 350°.
- Beat ingredients for approximately 3 minutes.
- Pour into a greased 9 x 13 inch pan.
- Bake 30 to 35 minutes.
- Cool.
- Frost with your favorite chocolate frosting recipe.
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There’s no leavening in this recipe. Do you use regular flour or self-rising flour?
Joe this doesn’t need leavening because with 4 eggs they act as the leavening in this recipe. Use all purpose flour. Again eggs are often used as leavening in a recipe and that is why this one has so many in it.
Tammy there are recipes that have the butter and don’t have the butter so you can do either or.
Can these be made in a sheet pan?
Lydia you could try it. It will change the texture some, you will have to watch them because you won’t have to bake them as long maybe
Can you add chocolate chips for an extra chocolatey brownie?
Yes Connie you can. You can never have too much chocolate. LOL. You can add nuts too or anything like that.
I am diabetic so I need to adjust the sugar. Because of that I can’t use syrup I need to use cold pressed cocoa. Any idea on measurements?
Thanks
Donna Jean
Ps I hope the new house is wonderful and you have an easy move.
Thank you Donna. The guys came a couple of days ago and got my things and they are working on loading things for them today. Doing 2 households at the same time is “interesting” LOL Here are a couple of brownie recipes that are really good and you don’t need the syrup. They use cocoa. Hope this helps.
Homemade Brownies
https://www.livingonadime.com/gluten-free-brownies-recipe/
This is the new gluten free one that the kids are loving
https://www.livingonadime.com/gluten-free-brownies-recipe/
I am not sure what you mean Donna. The recipe was only put on there once.
The chocolate syrup in a can….is that the same that we have in a squirt bottle, that you put in milk for chocolate milk or is this something specific? These look amazing and I’d like to surprise my hubby!
Yes it is the same as what is in the squeeze bottle.
My friend made this all the time Many years ago! I have been looking for this recipe!
Thank you!
The recipe only calls for 1 1/4 cups flour. Do I really need a 9×13 pan? Do the brownies turn out paper thin? Seems like an 8” or 9” square pan would be better…
These are more thin gooey brownies. With more cake like brownies that are drier you can use an 8 or 9″ pan but they will be more like a chocolate cake than a brownie. They won’t be thick but at the same time they won’t be paper thin – they should be about 1/2″-3/4″ thick.
I used to make these years ago. I found them in a Betty crocker cookbook but over the years I lost the recipe. Very happy that you posted this I’m making some tonight. They’re the best brownies!