For the Brownies

Prepare the oven and pan.

• Preheat the oven to 350 degrees. Prepare a 9 x 13-inch baking pan with nonstick baking spray.

Cream the butter and sugar.

• In a mixing bowl, combine the melted butter and granulated sugar. Using an electric mixer, beat until the mixture is smooth and creamy.

Add the eggs.

• Add the eggs one at a time, beating well after each addition until fully incorporated.

Add the vanilla.

• Add the vanilla extract and mix until blended.

Incorporate the dry ingredient.

• Add the flour and mix until fully combined.

Add the Hershey’s syrup.

• Pour in the Hershey’s syrup and mix until the batter is smooth and evenly blended.

Bake the brownies.

• Pour the batter into the prepared baking pan and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Cool slightly.

• Remove the brownies from the oven and allow them to cool in the pan for 10 to 15 minutes before frosting.

For the Frosting

Prepare the cocoa mixture.

• In a small saucepan, combine the melted butter, cocoa powder, and 1 tablespoon of milk. Bring the mixture slowly to a boil.

Combine with powdered sugar.

• Place the powdered sugar in a mixing bowl. Gradually pour the cocoa mixture into the powdered sugar.

Mix the frosting.

• Using an electric mixer, blend until smooth. Add the vanilla extract and additional milk, a small amount at a time, until the frosting reaches a spreadable consistency.

Frost the brownies.

• Using an offset spatula, spread the frosting evenly over the brownies.

Allow the frosting to set.

• Let the brownies rest until the frosting firms to a fudge-like consistency. Cool completely before cutting into squares.