These Hershey Syrup Brownies are rich, fudgy, and unapologetically messy—in the best way. With buttery batter, chocolate syrup, and thick cocoa frosting, they’re dangerously easy and even easier to devour.
Okay, so let me paint the picture: I was exhausted, it was raining (like aggressively raining), and I’d already eaten the last cookie in the house the night before. I wasn’t about to go to the store. I needed chocolate—fast—but the pantry was a bit of a crime scene. Half a bag of sugar, some eggs, and… wait, what’s that way in the back? Hershey’s syrup?! Like, the actual canned kind my grandma used to keep for chocolate milk.
I had zero expectations. I just tossed a few things in a bowl, said a silent prayer to the baking gods, and hoped for the best. And then? Oh man. I pulled the pan out of the oven and it looked kinda plain, honestly. But once I slathered on that warm cocoa frosting… whew. I cut a corner “just to test,” and before I knew it, there were only four left. I wish I were joking.
Now it’s one of those go-to desserts I make when I want to feel like I tried—without actually trying too hard. You know what I mean?
Why You’ll Love This Hershey Syrup Brownies Recipe?
Listen, I’ve had a lot of brownies. Fancy ones, boxed ones, dry ones, and the ones that taste suspiciously like chocolate cake pretending to be a brownie. But these? These Hershey Syrup Brownies sit in this magical zone somewhere between melt-in-your-mouth and chewy-on-the-edges. The syrup makes them moist without being wet, if that makes sense (I know, “moist”—sorry).
And the frosting? It’s like someone melted a chocolate bar and made it spreadable. It sets just enough to give you that classic brownie top, but it still clings to your fork like fudge. You don’t have to wait for a birthday or a bake sale to make them. You just need a random craving and, ideally, stretchy pants.
Ingredient Notes:
I’m not trying to turn this into a science lesson, but it helps to know why each ingredient’s doing what it’s doing. And trust me, they all matter. Well… most of them.
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Melted sweet cream butter – Not just butter, sweet cream butter. It’s subtle, but it adds this rich, milky flavor. Plus, no creaming—just melt and go.
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Granulated sugar – You need it. It’s sugar. There’s no poetic explanation here.
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Eggs (four!) – I know, it sounds like a lot, but they’re what hold everything together and make that gooey center happen. You’ll thank them later.
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Vanilla extract – Just a teaspoon, but it makes everything taste warm. Does that sound weird? It’s true, though.
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Flour – Nothing fancy. Just all-purpose flour to bring it all home.
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Hershey’s syrup – The heart and soul of this whole thing. It gives the batter that rich, deep chocolate flavor without the hassle of melting chocolate bars. And yes, it still counts as homemade.
Frosting needs:
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Powdered sugar, melted butter, cocoa powder, milk, and vanilla. It’s like if fudge and frosting had a baby.
How To Make Hershey Syrup Brownies?
Let’s not pretend this is hard. You don’t need a mixer that costs more than your rent. Just a bowl, a pan, and a little patience.
Step 1: Preheat your oven to 350°F. Spray a 9×13″ pan. This isn’t the time to skip that step unless you want to eat brownies straight from the pan with a spoon… which, to be fair, I’ve done.
Step 2: In a big bowl, mix your melted butter and sugar until it’s creamy. Don’t overthink it.
Step 3: Add the eggs one at a time. I don’t know why doing them one at a time matters, but it does. Just go with it.
Step 4: Stir in the vanilla, then the flour. It’ll start to look like actual batter. And then… here comes the magic.
Step 5: Pour in the Hershey’s syrup. It’ll get all shiny and glossy, and you’ll think “wait… should I eat this raw?” (No. But also yes. But no.)
Step 6: Pour the batter into the pan and bake for 35–40 minutes. Do the toothpick test. If it comes out with a few moist crumbs, you’re golden. If it’s dripping? Give it a few more.
Now for the frosting. (Best part, IMO.)
Step 7: Melt butter, cocoa powder, and a splash of milk in a saucepan. When it just starts to bubble, take it off the heat.
Step 8: In a separate bowl, add powdered sugar. Pour in your chocolate mixture and beat until smooth. Add the rest of the milk and vanilla slowly until it’s spreadable but thick.
Step 9: Slather that glorious goo all over the warm brownies. Don’t rush. This is the moment.
Want To Save This Recipe?
Let it set. Or don’t. Up to you.
Storage Options:
Real talk: these never last long at my house. But if you’ve got self-restraint (teach me), you can totally keep them for later.
Just cover the pan or transfer the brownies to an airtight container. They’ll be fine on the counter for 3 days, or the fridge for a week if you like them cold and fudgy. And yep—you can freeze them. Just wrap each one and toss ‘em in a freezer bag. Future-you will be so, so proud.
Variations and Substitutions:
Let’s say you’re out of something, or just in the mood to experiment. You’ve got options:
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No Hershey’s syrup? You could try another thick chocolate sauce, but it won’t be exactly the same. Still, better than no brownies.
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Going gluten-free? Use a 1:1 gluten-free flour blend. Works just fine. Texture’s a little softer, but still yum.
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Feeling extra? Add chopped walnuts, mini chocolate chips, or even a swirl of peanut butter. Get weird with it.
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Add espresso powder – just a pinch. It’s like giving your brownies a little extra oomph.
What to Serve with Hershey Syrup Brownies?
You really don’t need anything, but if you want to go full dessert fantasy:
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Vanilla ice cream – Obviously. Classic for a reason.
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Strawberries or raspberries – Cuts through the richness.
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Whipped cream – It’s like the exclamation point of dessert.
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Sea salt sprinkle – Trust me, that salty-sweet combo is next level.
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Strong coffee or cold milk – You pick your poison.
Frequently Asked Questions:
Can I use a different syrup brand?
Sure, but I gotta be honest—Hershey’s has a specific flavor. If you go off-brand, it might work, but I’d test it first. No shame in a little chocolate trial-and-error.
Can I skip the frosting?
You can… but should you? Nah. That frosting makes these brownies brownies. Otherwise they’re just… okay chocolate cake squares. Don’t rob yourself.
Can I make these ahead?
Totally. I think they’re actually better the next day. Let the flavors settle. Frosting firms up. Everything just… comes together.
If you’re still reading this and haven’t run to the kitchen yet, I’m honestly impressed. These Hershey Syrup Brownies are just one of those “keep this in your back pocket” recipes. Simple ingredients. No mixer drama. And the kind of dessert that makes you want to not share.
So next time you’re raiding your pantry at 9 PM or just need a little midweek pick-me-up, give these a try. And if you end up eating half the pan while standing over the sink… hey, same.
Let me know how it goes—and seriously, if you tweak the recipe or add something fun, I wanna hear all about it. Brownie talk is always welcome here.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hershey Syrup Brownies
Ingredients
For the Brownies
- ½ cup 1 stick sweet cream butter, melted
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 can approximately 16 oz Hershey’s chocolate syrup
For the Frosting
- 3 cups powdered sugar
- ½ cup 1 stick sweet cream butter, melted
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon whole milk plus more as needed
- 1 teaspoon pure vanilla extract
Instructions
To Prepare the Brownies:
- Preheat the oven to 350°F (175°C). Lightly coat a 9 x 13-inch baking dish with nonstick baking spray or line with parchment paper.
- In a large mixing bowl, combine the melted butter and granulated sugar. Using a hand mixer or stand mixer, blend the two until the mixture becomes creamy and smooth.
- Add the eggs, one at a time, mixing thoroughly after each addition to ensure a uniform batter.
- Stir in the vanilla extract, then gradually add the flour. Mix until the flour is just incorporated—avoid overmixing.
- Pour in the Hershey’s chocolate syrup, blending until the batter is smooth and well combined.
- Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Allow the brownies to cool in the pan for 10–15 minutes before frosting.
To Prepare the Frosting:
- In a small saucepan, combine the melted butter, cocoa powder, and 1 tablespoon of milk. Warm over medium heat until the mixture reaches a gentle boil.
- Place the powdered sugar in a large mixing bowl. Slowly pour in the warm cocoa mixture, stirring gently to avoid lumps.
- Using a mixer, blend the frosting until smooth. Add the vanilla extract, followed by additional milk as needed to achieve a spreadable consistency.
- Spread the frosting evenly over the slightly cooled brownies using an offset spatula.
- Allow the frosted brownies to cool completely at room temperature. The frosting will firm up to a fudge-like consistency. Once fully set, slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
