This is a recipe I inherited from my grandmother, which can also be found on the back of any Hershey syrup can label I do believe. It has been around for quite awhile. Some in the family like this as brownies, some prefer as what we call Brownie Cake due to it being a bit sticky and gooey.
Ingredients:
1 stick soft butter
1 cup white sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup plus 1 tablespoon flour
1/2 cup chopped nuts
Directions
Preheat oven to 350 degrees.
Cream butter, sugar, eggs together. Beat til smooth and fluffy.
Add chocolate syrup and flour alternately.
Add 1/2 cup nuts and beat until smooth.
Pour batter into a greased and floured cookie sheet with sides. Bake at 350 for 25 minutes. Frost with your favorite chocolate icing.
Bake at 350 degrees F for 25 to 30 minutes.
Ingredients:
1 stick soft butter
1 cup white sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup plus 1 tablespoon flour
1/2 cup chopped nuts
Directions
Preheat oven to 350 degrees.
Cream butter, sugar, eggs together. Beat til smooth and fluffy.
Add chocolate syrup and flour alternately.
Add 1/2 cup nuts and beat until smooth.
Pour batter into a greased and floured cookie sheet with sides. Bake at 350 for 25 minutes. Frost with your favorite chocolate icing.
Bake at 350 degrees F for 25 to 30 minutes.
If you are making as cake divide batter equally between 2 round cake pans and frost as you would a two layer cake.
If you don’t like nuts in your brownies, you can omit the nuts. If you like extra chocolate, add ½ cup chocolate chips to the batter. Of course you could use both.
I drizzle chocolate syrup over the top of the warm brownies instead of frosting.
Another way to enjoy is with a dollop of ice cream, sprinkled with a few nuts, a cherry on top for a Brownie Delight.
1 comment:
Yummy!
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