Brown Sugar Brownies

Brown Sugar Brownies

169

"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

servings 136 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

169
  1. 199 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 pr...

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....

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 l...

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 ...

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 compl...

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.

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 ...

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.