Hi, I have a recipe for chocolate syrup brownies that I used to make
-- the recipe is from the 70s -- and it calls for a 16-oz. can of
chocolate syrup. I'll paste the recipe below so you can compare.
Happy baking!
Penny
Chocolate Syrup Brownies
>From an Article Containing Recipes Which Would Survive Mailing Long
Distances (to soldiers in the jungle, or hungry college students).
These appeared in the Washington Post on February 15, 1973.
Chocolate Syrup Brownies
Makes 56
1/2 cup (1 stick) butter, softened
1 cup sugar
1 can (16 ounces) chocolate syrup
4 eggs
1 cup unsifted all-purpose flour
1 cup chopped nuts
Cream together the butter and sugar till fluffy. Beat in syrup, then
eggs one at
a time. Beat in flour gradually; fold in nuts. Turn into a greased
15 x 10 1/2 x
1-inch jelly roll pan. Bake in a preheated oven at 350 degrees for 25
minutes.
Cool slightly, then dust with sifted confectioners' sugar. Score into pieces
roughly 2 inches by 1 inch.
If not packing to mail, spread with:
Chocolate Bit Frosting
In a saucepan combine 1/2 cup (1 stick) butter , 1 1/2 cups sugar
and 1/3 cup evaporated milk. Bring to boil and boil 1 minute. Stir in 1/2 cup
chocolate chips and when chips are melted and everything is smooth,
spread on top of brownies.
On 5/30/13, Nancy Martin <[email protected]> wrote:
> Hi everyone,
> In the latest Our Special recipe book, there is a chocolate cake recipe. It
>
> calls for a can of chocolate syrup. According to directions for me, sizes
> range from 12 to 24 ounces. Any guesses how much I should use?
> thanks for any ideas,
> Nancy Martin
>
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