Okay, so as I’m going through my old columns, keying them in and so on, I ran across a mention of my mom’s brownies. Now I am suffering from an intense craving for them. Because I am nursing a horrible sinus infection, I simply don’t have the energy for baking. But I thought if I shared the recipe with you, it might help alleviate my longing. Well. It’s worth a try. I love these brownies—they are perhaps the most moist I’ve ever eaten. Of course, that’s the Hershey’s Syrup making it’s magic. Enjoy!
Preheat oven to 350.
Melt one stick of butter (or oleo, as mom says).
Mix it with one cup of sugar and four eggs.
Mix in one cup of flour and one 6-ounce can of Hershey’s Chocolate Syrup.
Grease a 13 x 9 pan.
Pour the batter in.
Bake for 25 minutes.
After it cools, sprinkle powdered sugar over it.
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You had me at “moist.” I don’t trust people who like their brownies cakey. I consider that a character flaw.
I’ll have to try this. (I’ll add nuts, though. Wouldn’t give you a nickel for brownies without nuts.)
I’m a little creeped out now. How is it that my photo appears by my name in the above post?
Hey, hold on: No salt? No baking powder? How does this work?
I don’t know why your picture is there. But it’s nice to see your smiling face. Mom has made it with nuts, but my sister doesn’t like nuts, so she stopped making it with nuts. As for it working, I guess the flour is enough. But I’ll check with Mom to see if I left anything out.
Okay, Janis, I checked with my Mom and that recipe is correct. These are not light and fluffy brownies. They are dense and moist.