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Brown Sugar Brownies

An Easy Blonde Brownies Recipe

Brown Sug­ar Brown­ies are stun­ning­ly deli­cious and eas­i­ly the best Blonde Brown­ies recipe you will ever make!

Brown Sugar Brownies on white parchment paper resting on a on a cutting board with a glass of milk..
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Crunchy, crack­ly tops and bot­toms. Soft, chewy and rich, caramel‑y cen­ters filled with pecans.

This is anoth­er vin­tage and absolute­ly scrump­tious recipe from my Grand­ma’s Hearth and Home church cook­book. I love going through it to find lost trea­sures I can bring back into circulation.

That’s exact­ly how I feel about these Brown Sug­ar Brown­ies. I’ve nev­er eat­en any­thing quite like them. 

They have the tex­ture of the best fudgy brown­ie, but con­tain no cocoa pow­der or choco­late of any kind. They’re a lot like a blondie or blonde brown­ie, but much more moist, gooey, chewy and flavorful.

Brown Sugar Brownies turned out on a cutting board to cool and be cut

Even the mix­ing process is the oppo­site of what we intu­itive­ly do when bak­ing. There’s no cream­ing the but­ter and sugar. 

You start with dry ingre­di­ents — ALL of them, plus the nuts. Then you add eggs. And last you add melt­ed but­ter and vanilla.

I could­n’t believe it would work, but I was so curi­ous to try it. Wow! Am I ever glad I did. Brown Sug­ar Brown­ies are spec­tac­u­lar! I can’t wait for you to make this deli­cious blonde brown­ies recipe. 

They’re per­fect for back­yard gath­er­ings, fam­i­ly reunions, lunch­box treats and every­day snack­ing. And, I won’t put togeth­er a cook­ie tray or hol­i­day bas­ket, now, that does­n’t include them. 

Who­ev­er you share these Brown Sug­ar Brown­ies with will want the easy recipe. You’re gonna love them!

The Ingredients

Brown Sugar Brownies Ingredients - Easy Blondies recipe ingredients - flour, brown sugar, eggs, melted butter, pecans, vanilla, extract, baking soda and baking powder

Dark Brown Sugar vs Light Brown Sugar

3 wooden spoons - one with granulated sugar, one iwth light brown sugar and one with dark brown sugar

Did you know that both light and dark brown sug­ar start with exact­ly the same sug­ar? They do! 

To make brown sug­ar, molasses is added to gran­u­lat­ed sug­ar. The only dif­fer­ence between light brown sug­ar and dark brown sug­ar is the amount of molasses that’s added.

Dark brown sug­ar con­tains almost dou­ble the amount of molasses as light brown sug­ar. That con­tributes to the dark­er col­or, of course, and its deep­er more com­plex caramel or tof­fee-like flavor.

Dark brown sug­ar, hav­ing slight­ly more mois­ture and acid con­tent from the extra molasses, will also change the tex­ture of recipes call­ing for light brown sug­ar. But, only slight­ly. The increased acid means that you’ll get a slight­ly high­er rise from the bak­ing soda. And, light brown sug­ar cook­ies might spread a lit­tle more.

I chose dark brown sug­ar for this recipe because of the rich­er fla­vor and the extra moist, chewy tex­ture it creates.

Brown Sugar Brownies on a wire rack resting on a cutting board. Glass of milk and potted plant in background.

FAQs

What does brown sug­ar do to brown­ies and bar cook­ies like Brown Sug­ar Brown­ies?

It is most impor­tant for the “fudgy” tex­ture. The molasses in brown sug­ar melts dur­ing bak­ing, adding extra mois­ture to the fin­ished product.

Brown Sugar Brownies on a wire rack resting on a cutting board. Pecan pieces scattered about and glassof milk off to the right side.
How do I know when my brown sug­ar brown­ies are done?

They will brown around the edges and begin to pull away from the sides of the pan. That’s the best indi­ca­tor. Also, when I touch the cen­ter of the pan of brown sug­ar brown­ies, they feel firm, but still have some give (move­ment) indi­cat­ing the soft­ness inside.

When you feel that slight move­ment you’ll be tempt­ed to bake them a lit­tle longer. But, please don’t. They will con­tin­ue to “bake” a lit­tle out­side the oven, just from resid­ual heat. And, they will set up as they cool. Over-bak­ing will result in dry and dis­ap­point­ing brown­ies.

We aren’t try­ing to achieve the dry, cake-like tex­ture of tra­di­tion­al blondies. Brown Sug­ar Brown­ies real­ly are their own unique style of cook­ie bar.

How to Make Brown Sugar Brownies

(Full How-To Video in the Recipe Card)

  1. Pre­heat the oven to 350° F.
  2. Pre­pare an 8x8 bak­ing pan by lin­ing the bot­tom with parch­ment paper and then spray­ing with pan spray (even the parchment).
  3. Mix flour and bak­ing soda in a medi­um-size mix­ing bowl.
  4. Add brown sug­ar and pecans and stir until every­thing is even­ly distributed.
Brown Sugar Brownies batter after mixing in eggs
  1. Beat the eggs and add to the dry ingre­di­ents.  Stir until they are ful­ly incor­po­rat­ed and a stiff dough forms. To have them ful­ly mixed in takes a full 2 to 3 few min­utes. The bat­ter is stiff at this stage. Don’t skip mix­ing it ful­ly before mov­ing on. You should­n’t be able to detect any dry ingre­di­ents left in the bowl.
  2. Add the melt­ed but­ter and vanil­la.  Stir until they are incor­po­rat­ed and a smooth, thick bat­ter has formed. The bat­ter should be homo­ge­neous, with no signs of melt­ed but­ter left anywhere.
Brown Sugar Brownies batter after mixing in melted butter and vanilla
  1. Spread the bat­ter into the pre­pared 8x8 pan and bake at 350° for 35 — 38 minutes.
  2. Remove from oven and cool on a wire cool­ing rack for about 5 min­utes. At this point, I lay anoth­er cool­ing rack over the top of the pan and flip it, let­ting the brown sug­ar brown­ies slide out onto the sec­ond cool­ing rack.
  3. Remove the parch­ment paper and then do the cool­ing rack flip one more time, so the brown­ie slab is right side up while it fin­ish­es cooling.
  4. Don’t attempt to cut the brown sug­ar brown­ies until they have cooled to luke­warm or room tem­per­a­ture. They are con­tin­u­ing to set up as they cool.
Brown Sugar Brownies turned out on a cutting board to cool and be cut

Variations and Serving Suggestions

Brown Sug­ar Brown­ies are per­fect just on their own. They are rich, carame­ly and extreme­ly fla­vor­ful. I cut an 8x8 pan into 16 bars and that seems to be the per­fect size for just grab­bing and going.

To make a Brown Sug­ar Brown­ie Sun­dae, I would cut the pan of bar cook­ies into 12 pieces and top with a scoop of vanil­la ice cream and a driz­zle of thick caramel sauce.

I haven’t tried it, yet, but I think you could also get away with adding 1/2 cup of the mini semi-sweet choco­late chips to the dry ingre­di­ents (when you add the pecans). I would­n’t go over 1/2 cup. The brown sug­ar brown­ies already have a lot of mois­ture, so more than 1/2 cup would prob­a­bly alter their tex­ture. And, I would stick to the min­is so the choco­late is more even­ly distributed. 

Though, for me, pecans are a nat­ur­al pair­ing with dark brown sug­ar, you could also try the recipe with dif­fer­ent nuts.

Brown Sugar Brownies on a cutting board with a glass of milk. One broken brownie is held up to show the chewy pecan interior.

I hope you and your friends and fam­i­ly love these deli­cious Brown Sug­ar Brown­ies as much as we do. I hope you’ll get the chance to make the easy recipe, soon. Enjoy!

The Recipe

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Brown Sugar Brownies on white parchment paper resting on a on a cutting board with a glass of milk..

Brown Sugar Brownies


  • Author: Glen­da Embree
  • Total Time: 42 min­utes
  • Yield: 16 brown­ies 1x

Description

Brown Sug­ar Brown­ies are stun­ning­ly deli­cious and eas­i­ly the best Blonde Brown­ies recipe you will ever make!  Crunchy, crack­ly tops and bot­toms.  Soft, chewy and rich, caramel‑y cen­ters filled with pecans.  This easy recipe is loved by young and old alike!


Ingredients

Units Scale
  • 1 cup (137 grams) unbleached all pur­pose flour
  • 1/2 tea­spoon bak­ing soda
  • 1/4 tea­spoon bak­ing powder
  • 2 cups dark brown sug­ar, packed
  • 1 cup chopped pecans
  • 2 eggs
  • 1/4 cup melt­ed butter
  • 1 tea­spoon home­made vanil­la extract

Instructions

  • Pre­heat the oven to 350° F.
  • Pre­pare an 8x8 bak­ing pan by lin­ing the bot­tom with parch­ment paper and then spray­ing with pan spray (even the parchment).
  • Mix flour and bak­ing soda in a medi­um-size mix­ing bowl.
  • Add brown sug­ar and pecans and stir until every­thing is even­ly distributed.
  • Beat the eggs and add to the dry ingre­di­ents.  Stir until they are ful­ly incor­po­rat­ed and a stiff dough forms. To have them ful­ly mixed in takes a full 2 to 3 few min­utes. The bat­ter is stiff at this stage. Don’t skip mix­ing it ful­ly before mov­ing on. You should­n’t be able to detect any dry ingre­di­ents left in the bowl.
  • Add the melt­ed but­ter and vanil­la.  Stir until they are incor­po­rat­ed and a smooth, thick bat­ter has formed. The bat­ter should be homo­ge­neous, with no signs of melt­ed but­ter left anywhere.
  • Spread the bat­ter into the pre­pared 8x8 pan and bake at 350° for 35 — 38 minutes.
  • Remove from oven and cool on a wire cool­ing rack for about 5 min­utes. At this point, I lay anoth­er cool­ing rack over the top of the pan and flip it, let­ting the brown sug­ar brown­ies slide out onto the sec­ond cool­ing rack.
  • Remove the parch­ment paper and then do the cool­ing rack flip one more time, so the brown­ie slab is right side up while it fin­ish­es cooling.
  • Don’t attempt to cut the brown sug­ar brown­ies until they have cooled to luke­warm or room tem­per­a­ture. They are con­tin­u­ing to set up as they cool.
  • Prep Time: 7 min­utes
  • Cook Time: 35 min­utes
  • Cat­e­go­ry: Cook­ies, Bars, Dessert
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

More Delicious Cookies and Bars

Buck­eye Brown­ies from Lau­ra, at Lit­tle House Big Alas­ka, are a must-try treat! Delicious!

27 thoughts on “Brown Sugar Brownies”

  1. Sooo good! I was afraid that these would be too sweet but they were just right! Loved them and have hid­den a few squares in the freez­er for later!

    Reply

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