Huggie Bear Brownies

Huggie Bear Brownies

6

"This is a great brownie recipe. Nuts can be added if desired. If you want to make a larger pan, it's best to triple the recipe."
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Ingredients

45 m servings 150 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 149 mg
  • 6%

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. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x9 inch pan.
  2. In a medium bowl, cream together the butter, corn syrup and sugar. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and salt, gradually stir into the creamed mixture. Spread evenly into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven, until brownies pull away from the sides of the pan. Frost when cooled, if desired.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

mm mm! i needed to use up really ripe bananas so i threw in 1 in place of the butter. honey replaced the corn syrup then cut down on the white sugar to 1/2 c. the result: soft, moist brownies a ...

Most helpful critical review

Didn't like this. I like my brownies from scratch, but this was too sticky and just didn't taste right. I used a 9x13 cake pan and tripled the recipe as suggested. Don't triple it unless you ...

mm mm! i needed to use up really ripe bananas so i threw in 1 in place of the butter. honey replaced the corn syrup then cut down on the white sugar to 1/2 c. the result: soft, moist brownies a ...

These were easy to make, tasty, and had a nice, chewy texture. They are on the thin side. An 8 inch square pan would make them a little thicker, but you may have to adjust the cooking time. I li...

Looking to use a small amount of chocolate buttercream frosting I had leftover from another baking project, I wanted a brownie recipe to use in mini muffin cups. Too lazy to melt chocolate, I al...

Hmmmmmmm.....chocolate.....definately a recipe that should include self-control.

used a 13/9 pan for 32 brownies worked out good finished off bottle of corn syrup after making 2 pies thankyou for recipe my neighbors finished them off too!

Didn't like this. I like my brownies from scratch, but this was too sticky and just didn't taste right. I used a 9x13 cake pan and tripled the recipe as suggested. Don't triple it unless you ...