Chocolate Syrup Brownies Recipe -
Chocolate Syrup Brownies Recipe
  • READY IN 50 mins

Chocolate Syrup Brownies

Recipe by  

"This recipe uses chocolate syrup. It is a very moist and delicious brownie. It is also one of my favorite brownie recipes. Store in airtight container."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1/2 cup butter, 1 cup sugar, eggs, chocolate syrup, vanilla, flour and 1/2 cup nuts in a mixing bowl; beat well. Spread batter in a 15 x 12 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
  4. Combine remaining 1/4 cup butter and 1 1/2 cups sugar in heavy saucepan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm. Sprinkle with remaining nuts. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2008

This goes way above and beyond 5 stars. I have made this recipe twice; once with Hershey brand syrup and the other time with a generic chocolate, trust me you don't want to use a generic chocolate syrup in this recipe or you will be let down. If you want the full Chocolate affect of this flavor, must use Hershey Syrup..enjoy your brownies people!!!

Most Helpful Critical Review
Mar 09, 2011

These were very cry and thin. IF I make these again I will grease he pan and use a smaller pan like 13x9 and cut back on the amount of frosting.


22 Ratings

Aug 20, 2008

These are really, really good. I have to admit that I made a mistake. I added the evaported milk to the brownie batter and it was still delicious! They are super easy and taste almost like fudge the next day. My whole family loved them; thanks for the great recipe.

Mar 07, 2003

Excellent, moist, one guest walked off with the remaining brownies on the tray! Still have not had my tray returned! :) I think she liked them.

Nov 16, 2009

I have an almost identical version of this recipe in an old book and decided to try it when I was craving brownies but didn't have chocolate chips or baking chocolate on hand for melting. Since one reviewer said it lacked a strong chocolate flavor and I also thought there would be wayyyy too much sugar in this recipe (a cup of sugar PLUS all the HFCS in the syrup?!) I made the following adjustments: I used 1 1/2 cups of syrup (as opposed to 2 cups which would be 16oz) and I added 1/2 cocoa powder. The result tasted like brownies from a boxed mix, which honestly I am not particularly fond of but it wasn't too bad for a last-minute brownie emergency. I would say avoid the frosting on these if you want to actually taste your brownies. Anything made from melted chocolate like the frosting will have a stronger chocolate taste than the brownie itself and then you end up using the brownie as a tasteless spoon for the chocolate. I much preferred to eat the brownie without the frosting.

Oct 26, 2006

I gave this a 4 instead of a 3 only because the frosting was so good. The brownies are on the dry side and cakelike in texture, and very thin, I suppose due to the larger pan the recipe calls for. I guess I like the fudgy type of brownie better.

Sep 07, 2005

Oh Myyyyyyyyyy, talk about a rich, fudgy, chewy treat!!! This is IT! I doubled the recipe and baked in a 13 x 9 for 40 minutes in my hot oven. This came out like a fudge cake. I had all ingredients at room temp prior to mixing. This is to die for! Ok, my changes were: I did not use walnuts and I used a total of 1/2 cup regular milk, 2 cups of sugar and 1 cup of marshmallows for the frosting. This was out of this world! I will make according to recipe next time and not double, but still place in a 9 x 13. If you have ever been lucky enough to eat at Joseph's Storehouse and Bakery in San Antonio, TX, this is their recipe almost exact for their brownies.

Dec 29, 2009

Okay, but not what I was looking for. This tasted more like a chocolate cake.


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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