Easy Brownie Recipe with only 5 ingredients and then topped with Hershey bars for the easiest frosting ever! This chocolate dessert is a classic favorite and this is by far the easiest brownie recipe I’ve ever made without using a mix!
I absolutely love brownies. I’ve tried a lot of mixes and I’ve tried a lot of recipes and mostly love them all! I saw this brownie recipe a while back and was so intrigued by the fact that there are only 5 ingredients in it – one of them being Hershey’s syrup! We always have Hershey’s syrup in the fridge (who doesn’t love chocolate milk?!) and so I decided to try it out.
The whole process is just as fast as using a mix- it all comes together in just a couple of minutes! Because of the Hershey’s syrup in the recipe, you don’t need oil, vanilla or cocoa powder which are common ingredients in brownies.
These brownies are amazing! They are a little bit different in consistency than a classic, fudgy brownie but the chocolate flavor is amazing. My favorite frosting for brownies has always been to use a Hershey bar and this works perfectly with this recipe! My husband commented that he actually liked these brownies better than regular ones because they “aren’t quite as rich so you can eat more of them.” I promise that they still have plenty of chocolate flavor – especially with the Hershey bar topping.
Ingredients in Easy Brownie Recipe
I love how few ingredients there are in this recipe. If you need a brownie recipe without oil, or one without vanilla, or without cocoa or baking powder or salt, this is perfect! You just need Hershey syrup along with basic ingredients – butter, sugar, eggs and flour! That’s it!
-1/2 cup butter, softened to room temperature
-1 cup sugar
-4 eggs
-16 oz. (1 1/2 cups) Hershey’s chocolate syrup
-1 cup flour
-3-4 regular sized Hershey bars for topping
How to make this Easy Brownie Recipe
This brownie recipe is the easiest to make because everything can be mixed together in one bowl and you don’t even need a bowl for the frosting! It’s the perfect one-bowl brownie recipe!
First you will need to mix the butter and sugar together with a mixer for about 2-3 minutes, until light and fluffy. Add the eggs and mix together. Add the Hershey’s syrup and the flour and continue to mix until well combined.
Prepare a 9X13 pan by placing parchment paper on the bottom and up the sides of the pan. Bake at 350° for about 35 minutes or until a toothpick inserted in the middle comes out clean. If you want slightly thinner brownies, you can use a 10X15 jelly roll pan instead. If you use a jelly roll pan, only bake for about 25 minutes.
While the brownies are baking, you need to open the Hershey bars and break them up into the little squares. As soon as the brownies are done, turn the oven off and then place the Hershey bar squares all over the top -they don’t have to be perfectly lined up but if you are slightly obsessive-compulsive (like me!) then go ahead and put them in straight lines. You want a little bit of space in between each square.
Put the brownies back in the oven for just a minute or two. The Hershey bar squares will still be intact but should look shiny and have that slightly lighter color that indicates they are melted. Use a knife to spread them around until the brownies are evenly coated. I like to eat at least one brownie while the frosting is still warm and melty, but if you let them set for a few hours, the topping does harden a little bit and isn’t quite so messy.
Like Brownies? Check out these great brownies recipes:
- The Best Mint Brownies Recipe
- Snickers Brownie Bites Recipe
- Raspberry Cheesecake Brownies Recipe
- Double Chocolate Banana Bars Recipe
- Cookies & Cream Brownies Recipe
- Orange Cheesecake Brownies Recipe
- Marshmallow Brownies Recipe
- Red Velvet Cheesecake Brownies Recipe
- Easy Black Forest Brownie Recipe
- BEST Brownies Ever Recipe
EASY BROWNIE RECIPE
Ingredients
- 1/2 cup butter softened to room temperature
- 1 cup sugar
- 4 eggs
- 16 oz Hershey's chocolate syrup (1 1/2 cups)
- 1 cup flour
- 3-4 regular sized Hershey bars for topping
Instructions
- First you will need to mix the butter and sugar together with a mixer for about 2-3 minutes, until light and fluffy. Add the eggs and mix together. Add the Hershey's syrup and the flour and continue to mix until well combined.
- Prepare a 9X13 pan by placing parchment paper on the bottom and up the sides of the pan. Bake at 350° for about 35 minutes or until a toothpick inserted in the middle comes out clean. If you want slightly thinner brownies, you can use a 10X15 jelly roll pan instead. If you use a jelly roll pan, only bake for about 25 minutes.
- While the brownies are baking, you need to open the Hershey bars and break them up into the little squares. As soon as the brownies are done, turn the oven off and then place the Hershey bar squares all over the top -they don't have to be perfectly lined up but if you are slightly obsessive-compulsive (like me!) then go ahead and put them in straight lines. You want a little bit of space in between each square.
- Put the brownies back in the oven for just a minute or two. The Hershey bar squares will still be intact but should look shiny and have that slightly lighter color that indicates they are melted. Use a knife to spread them around until the brownies are evenly coated. I like to eat at least one brownie while the frosting is still warm and melty, but if you let them set for a few hours, the topping does harden a little bit and isn't quite so messy.
Video
Try making Easy Brownies in cookie form! This Brownie Mix Cookie recipe is another one to try!
How to cut perfect brownies
How to cut perfect browniesThe answer to getting every single brownie cut and looking perfect is parchment paper! I used to always get frustrated with brownies and other desserts that are made in a 9X13 pan because I felt like I was always destroying the entire first row trying to get them out of the pan! Then I discovered that if you use parchment paper, you can remove all the brownies from the pan and slice them perfectly without having to dig the first few servings out with a spoon.
If you don’t have parchment paper, you can just grease your pan like you usually do but you may have to sacrifice the first brownie or two before you can get perfectly cut squares out of the pan! I’ll be honest – sometimes I prefer to have eat the first one or two with a spoon so this isn’t such a bad thing!
Also, if you allow the brownies to cool completely, they will stay together better and not fall apart when cut. This particular brownie recipe is one of the easiest to cut into squares – the brownies stay intact much better than other recipes I’ve tried!
Easy Brownie Topping recipe
My favorite way to top brownies is with Hershey bars – it’s the easiest brownie topping ever! Only one ingredient needed for the perfect frosting for brownies – no mixing required! Just break the Hershey bars up into squares and place on top of the brownies as soon as they come out of the oven. Once the squares have completely melted through, spread them around to completely coat the top of the brownies.
Other delicious chocolate recipes that we love!
Sandra Clay says
Yes, I made these. They were very good. Didn’t understand how 16 oz. equals 1-1/2 cups (normally that would be 2 cups) though, so used 16 oz. Was it suppose to be 16 oz, or 1 1-2/ cups? Made in 10 x 15″ pan. They were pretty sweet. Next time I might try 1-1/2 cups of Hershey’s syrup instead!
Nellie says
I was really confused the first time I made these too! And I made them wrong the first time (with 2 cups of syrup) and then I actually poured the syrup into a measuring cup and my 16 oz. container of syrup filled up 1 1/2 cups. Not completely sure how that works either, but it is definitely 1 1/2 cups!