Nevada Women’s Club member Elizabeth Castle says she got this recipe from her then 93-year-old aunt, Myrnie Dawson, of Princeton, IL. Elizabeth got so many compliments on the recipe, she shared it in a 1982 Nevada Federation of Women’s Clubs community cookbook. It really is a good find–the perfect balance between cakey/fudgey. One caution: even without nuts, the batter quite filled the specified 10 x 12 pan (regular rimmed cookie sheet). If you add the nuts, you may need to hold a few spoons of batter back.
Makes one 10 x 15 pan of brownies
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 4 eggs
- 1 (1 lb.) can Hershey’s chocolate syrup
- OPTIONAL ADDITION (FOR EXTRA-CHOCOLATEY FLAVOR) 1/4 cup Hershey’s Special Dark cocoa (unsweetened powder) mixed with 2 Tbsp vegetable oil
- 1 cup plus 1 heaping Tbsp unsifted all-purpose flour
- 1/2 cup chopped toasted walnuts (optional)
Chocolate Frosting Ingredients
- 1 1/2 cup granulated sugar
- 6 Tbsp milk
- 5 Tbsp butter
- 1/2 cup chocolate chips
- Cream butter and sugar. Beat in eggs, one at a time. (Beat each well.) Beat in chocolate syrup. (Add optional extra chocolate blended with veg. oil, if using.) Add flour. Then nuts (if using.) Spread mixture into a greased and floured rimmed cookie sheet. Bake at 350 for 20 to 25 minutes. Cool on a rack.
- While brownies are cooling, make frosting. In a small, heavy bottomed saucepan, melt butter. Add milk and sugar and whisk well. Heat to a full, rolling boil, whisking constantly. Remove from heat. Stir in 1/2 cup chocolate chips until melted. Pour all into a stand mixer with the whisk attachment. Beat on high speed until frosting thickens and begins to hold shape. Spread over brownies. When frosting is set, cut into bars.