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.

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.

Brown Sugar Brownies

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

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Instructions

Preheat the oven to 350° F.
Prepare an 8×8 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 8×8 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

Description

Ingredients

Instructions

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