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7 Layer Cookies | Apple Streusel Bars | Blondies | Chocolate-Coconut Brownies | Chocolate Nut Bars | Classic Date Bars | Double Chocolate Chip Brownies | Double Decadence Brownies | Double Rich Brownies | Lemon Snow Bars | Melt-Aways | Milk Chocolate Chips and Peanut Butter Bars | Peanut Butter Marbled Brownies | Peanut Butter Oat Bars | Raspberry-Walnut Shortbread Bars | Scrumptious Brownies | Whole-Wheat Date Bars


Bar Cookies
Double Rich Brownies

Marian sent me this recipe.  It's very, very rich, moist, and delicious.

1/2 cup butter, softened
1 cup sugar
3 eggs
1-1/4 cups all-purpose flour
1 (16 oz.) can Hershey's chocolate syrup
1 cup chopped nuts (optional)
1 cup sugar
6 tablespoons butter
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate chips
Preheat oven to 350 deg.  Grease 15 x 10-inch jelly-roll pan.
Mix all brownie ingredients except nuts with electric mixer.  When thoroughly combined, add nuts and pour into prepared pan.  Bake 25 minutes.  Cool on rack.
In small pan, boil sugar, butter, and milk together for 1 minute.  Remove from heat and stir in chips and vanilla.  Stir until chips are melted.  Pour over brownies.  Cool thoroughly before cutting.
*Her Notes:  They cut easier if refrigerated first.  The longer they last, the more like fudge they become.  Brownies seem to improve with age.