This week we have something simple and fun that I have always wanted to try: chocolate syrup brownies.
As a kid (and as a child-like adult) I enjoyed chocolate syrup chocolate milk and pouring the syrup on my ice cream. But I always wondered, was the syrup chocolate-y enough on its own to make brownies?
- 1 cup sugar
- 1 stick margarine
- 4 eggs, well beaten
- one 16 oz can chocolate syrup
- 1 cup flour
- 1/2 cup nuts
- 1 1/3 cups sugar
- 6 T margarine
- 6 T sweetened condensed milk
- 1/2 cup chocolate chips
- Cream together sugar and margarine. Add eggs, chocolate syrup, flour and nuts. Stir well.
- Pour into 13×9 pan (greased and floured) and bake at 350 degrees for 20-25 minutes.
- For Frosting:
- Stir sugar, margarine and sweetened condensed milk over medium heat until sugar dissolves and bring to a full, rolling boil. Cook 30 seconds.
- Remove from heat and add chocolate chips. Stir well to dissolve chips and pour on cooled brownies.
Yes, they still sell syrup in 16 oz cans!
So, I was really excited when I saw that this recipe included icing. I love brownies with icing. However, on my third or fourth reading of the recipe, I realized that I was going to have a little problem.
When you cook the icing, it calls for the whole chocolate chips to be thrown into the boiled mixture to make the icing. Now, I don’t know about you guys, but I have ruined a lot of chocolate chips in my life by seizing them up. Nestle brand, which I was using, is particularly prone to seizing up and ruining a good batch of icing. But, it is what the recipe called for, so I went with it.
And ended up with a slightly separated, grainy icing thanks to seized up chocolate chips. But it still tasted great. So, I would recommend either melting your chocolate chips before adding them to the icing or just add them at the beginning when everything is still cold.
You can really see how crumbly the icing is in this photo. Ah, well.
No chocolate for babies!
“Interesting texture. These are supposed to be brownies?”
“They taste more like cake. Good cake, but still cake.”
The Verdict: Tastes Like Cake
From The Tasting Notes:
These are good, but are very cakey. The texture is actually halfway between a cake and a cakey brownie. They are very soft, but are also moist and delicious. And they taste a LOT like chocolate syrup. If that is a taste you enjoy, then you will love these. The frosting was, not surprisingly, full of large, crunchy sugar crystals. But it still tasted good, so if you melt the chocolate chips before you toss them in everything should turn out fine.
I love brownies !! I am going got try these this weekend thanks!
This is my family’s “secret family recipe” for brownies!! I adore them, even when the frosting is grainy:)
Grainy or not, I guarantee if there was a plate of these on my table, they would be gone before sunset.
What an adorable baby!!! Tom is cute, too!
I just want to say I adore your website! I have always wondered the same thing about chocolate syrup in brownies. This recipe is very interesting, especially the frosting! Wouldn’t mind trying it, even though I’m more of a dense, chewy brownie kind of gal. Thanks for the post, its on my b day 🙂
Sure sounds yummy! I would to try that out sometime. (I’m a big chocoholic.) And baby Alex sure is a little cutie — she looks so much like her daddy!
Wow, you have the same birthday as my mom! This must be a very special post then ;D
They look absolutely yummy! I love your blog.
MUST try these soon!!!!!
Love how you’re featuring the baby in the Tom pictures–it’s never too soon for her to start learning this kind of stuff.
I wonder if you could make the brownies less cakey and more chewy by decreasing the number of eggs. I haven’t made brownies in a while, but I seem to remember the instructions for the mix saying to add another egg for cake-like brownies?
The frosting was ‘cooked’ too long before adding the chips if it was grainy. If you don’t cook it long enough it doesnt set up. 30 seconds exactly, pull from heat, stir in chips…fast. pour and spread IMMEDIATELY. Perfect.