1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. vanilla extract
1/2 c. butter/margarine, melted
1/2 c. white flour
1/3 c. baking cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/8 c. Hershey's chocolate syrup
In medium bowl, beat white and brown sugar, eggs, melted butter and vanilla. Combine flour, cocoa, baking powder and salt together with moist ingredients with a fork, blend well. Add the chocolate syrup and blend well. Pour into greased 8 inch square baking pan or pie pan. Bake at 350° oven for 25-30 minutes OR until toothpick comes out almost clean. You do NOT want to over bake these brownies. If it is still raw, cook for another five minutes and toothpick test again. Let it cool for 30 minutes before serving. Optional: frost with your favorite frosting. Makes six brownies. No white sugar, no problem, use one cup of brown sugar. It will taste more richer and molasses-ey flavored. If you like a moister, fudgey type brownies, bake a little less time and check with toothpick.
Note: You can omit the chocolate syrup but it would be a little less moist and less fudgey tasting. For frosting, I use Betty Crocker's whipped milk chocolate frosting for these brownies. Or serve with vanilla ice cream! These brownies do freeze well!