Recipe by Rosina
"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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1 1/3 cups
sifted all-purpose flour
packed brown sugar
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.
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.
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.
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.)
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
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!
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!
These are delicious ! I wanted to make a 9 x 13 pan so I upped the ingredients as follows: 2 cups sifted flower, 1 1/2 tsp baking powder, 1 cup brown sugar and 1/2 cup white sugar, 1 1/2 cups softened butter, 2 eggs, 1 tsp vanilla and left out the walnuts. I chopped up a white chocolate candy bar and put the pieces on top of the batter. It took about 35 minutes in the 9 x 13 pan. Love this recipe and will use it again !
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Brownies
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 62
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