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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease the bottom of a 10×15 inch baking pan.
Prepare the Brownie Batter:
After melting the butter in the microwave, cream together the melted butter and granulated sugar in a large mixing bowl.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually mix in the flour until well combined.
Pour in the Hershey’s syrup and mix until the batter is smooth.
If using, fold in the chopped nuts.
Bake:
Pour the batter into the prepared pan. Spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Icing:
As the brownies are finishing baking, prepare the icing. In a microwave-safe bowl, combine the melted butter, cocoa, and 1 tablespoon of milk. Microwave until boiling.
In a separate bowl, beat the confectioners’ sugar with the hot cocoa mixture. Add the vanilla extract.
Gradually add the remaining milk, a little at a time, until the icing reaches your desired consistency.
Finish:
Let the brownies cool in the pan for about 5-10 minutes, then spread the icing over the warm brownies.
If desired, sprinkle additional chopped nuts on top for garnish.
Allow the brownies to cool completely in the pan. The icing will harden to a fudge-like consistency as it cools.
Serve:
Once cooled, cut the brownies into squares and serve.
Storage Options:
Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep them in the refrigerator for up to a week.
Tips:
Nut Variations: Experiment with different types of nuts like walnuts, pecans, or almonds for varied texture and flavor.
Serving Suggestion: Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
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