Hershey’s Chocolate Syrup Snacking Brownies

Ingredients

• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 1 can (16 oz) Hershey’s Chocolate Flavored Syrup (1 1/2 cups)
• 4 eggs
• 1 1/4 cups Gold Medal All-Purpose Flour\*
• 1 cup chopped nuts, if desired
• 1 cup Hershey’s Semi-Sweet Chocolate Chips, if desired

Steps

1. Heat oven to 350°. Grease rectangular pan, 13x9x2″.
2. Beat margarine and sugar in large bowl; beat in syrup, eggs and flour thoroughly.
3. Stir in nuts and chocolate chips. Pour into pan.
4. Bake until wooden pick inserted in center comes out clean, 30 to 35 min; cool.
5. Cut into about 1 1/2″ squares.

Notes

Makes 48 squares.

\*If using self-rising flour, grease jelly roll pan, 15 1/2×10 1/2×1″. Decrease flour to 1 cup.

Note: Unbleached flour can be used in this recipe.

High Altitude Directions (3500 to 6500 ft): Heat oven to 375°. Decrease sugar to 3/4 cup.

Cut from syrup can label/package and pasted onto a lined index card.

From a printed recipe (Hershey’s (with Gold Medal flour)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.