You’ll Want To Get Your Fair Share Of These Special Brownies Before They’re All Gone!
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These brownies are so amazingly good and simple to make! I enjoy sending these to school with my kids for birthday parties as they feed a lot. Just leave out the nuts due to allergies. Sometimes I feel like changing things up a bit, and I sprinkle some coconut flakes on top of the icing. And sometimes I like to add crushed, salted peanuts to the batter! It may sound strange, but it really makes these extra delish! Have you already tried this recipe? We would love to hear about it in the comments!
Ingredients
1/2 cup Land O Lakes butter ( no substitutes, melt in microwave)
o 1 cup Domino granulated sugar
4 Eggland’s Best eggs
1 teaspoon McCormick vanilla extract
1 cup Gold Medal flour
1 (16 ounce) cans Hershey’s syrup
1 cup chopped Fisher nuts (optional)
Icing
3 cups confectioners’ sugar
1/2 cup butter, melted ( no subs)
4 tablespoons Hershey’s cocoa
4 tablespoons McArthur milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and
beating well after each addition.
Add vanilla extract.
Add flour, mix well.
Add Hershey syrup, mix well.
Add chopped nuts, if using.
Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
When the brownies are almost done baking, prepare icing.
Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1t.
vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped
nuts, if desired. The icing will harden to a fudge-like consistency.
Let brownies cool completely before cutting into squares.
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Quick Tip: I like to eat these brownies with a scoop of vanilla ice cream.
Thank you to 77 Easy Recipes for this great recipe