Brown Sugar Brownies Recipe - Allrecipes.com
Brown Sugar Brownies Recipe

Brown Sugar Brownies

Recipe by  

"For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts. Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes."

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Ingredients Edit and Save

Original recipe makes 20 brownies Change Servings
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Directions

  1. Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
  2. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
  3. Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

these were very good. when doubled, they fit perfectly into a 13 X 9 pan. however, a full teaspoon of salt was too much, even for the doubled recipe, so i'll just stick to the 1/2t. i frosted these with a caramel coconut frosting.

 
Most Helpful Critical Review
Feb 01, 2012

I don't know what happened??? The batter was thick and I spread evenly on pan and baked according to directions. Turned out really hard and unedible. Seems like liquid is missing from recipe.

 
Feb 03, 2004

I must admit that upon making the batter for this brownie, I was skeptical about the outcome. The batter reminded me of chocolate chip cookie dough without the chips. I put the batter into my prepared pan and thought, owe well it was sooooo simple, if it tastes like "junk", I didn't have to feel bad because it took only minutes to make. To my surprise they tasted great. (As if I made them with Maple Syrup) I plan on serving them today (July 4th) warm with some Haagen Daz Strawberry Ice Cream. I also threw a few extra walnuts on top before baking. It made it look nice. Great recipe, simple, easy and I'm sure kids would love to prepare it.

 
Nov 03, 2008

GREAT! The Perfect thing about this Recipe is that you can put anything in it. I'm now going to use this for a Base whenever I make Blondies. I did Double the recipe and put it in a 9x13 pan. (for those who have trouble spreading the batter in the pan, you can smooth it out with Wet Hands.) Thanks!

 
Aug 10, 2008

PERFECT, MOIST! This is the recipe I have been looking for after many many dissapointing recipes. I added just a pinch of cinnamon to the batter and baked in an 8x8 for 27 minutes. WOOOO HOOOO look out Applebees! I served it warm with vanilla ice cream and maple butter sauce. MMMMmmmmmmmmmmmm

 
Jul 28, 2008

Very good - I doubled the recipe (other than the salt - that I kept as 1/2 tsp, and I didn't use the walnuts), and baked these in a 9x13 pan for 25 minutes. I also added 1/2 cup of butterscotch chips, but would be tempted to add more next time. They turned out very nicely - soft, sweet, and just oh so good! I like the fact that you could add almost any bits you wanted - nuts, chocolate chips, butterscotch chips, peanut butter chips, whatever. I think you could also frost these if you wanted, or go without. It's a very good, very versatile recipe that I will definitely be keeping around to use again and again!

 
Sep 10, 2009

I made a few of the blondie recipes on here and they all turned out terrible. This one came out fantastic! I read some reviews on how sticky and thick the batter was so I melted the butter completely and that helped make it easier to spread in an 8 x 8. I cooked it for 27 min. like another reviewer said and they came out perfectly chewy and moist! I did take out the nuts and instead sprinkled a couple handfuls of semi sweet chocolate chips on top. This recipe is definitely going to be a keeper!

 
Aug 17, 2003

Yummy tasting, but very difficult to spread in a 9x9 pan, even after adding the chocolate chips. There would be no way to get it in a 9x13 pan, so I suggest using 8x8, if not smaller.

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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