Huggie Bear Brownies

  4.4 – 7 reviews  • Chocolate Brownie Recipes

On a French roll with au jus dip, this roast is excellent!

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 12
Yield: 1 – 9×9 inch square pan

Ingredients

  1. ⅓ cup butter or margarine, softened
  2. ¼ cup light corn syrup
  3. ¾ cup white sugar
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. ½ cup all-purpose flour
  7. ⅓ cup unsweetened cocoa powder
  8. ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9×9 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.

Nutrition Facts

Calories 150 kcal
Carbohydrate 23 g
Cholesterol 44 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 4 g
Sodium 149 mg
Sugars 15 g
Fat 6 g
Unsaturated Fat 0 g

Reviews

Katherine Stewart
3/15/17 This is a great quick, easy to make brownie recipe. My husband loves it. I subsitute honey for the light corn syrup and add marshmellos (about a hand full). Yummy, yummy.
Mrs. Cynthia Hughes MD
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 also wanted a recipe that used the easier to deal with unsweetened cocoa powder. This one caught my eye for its addition of corn syrup in the batter, something you don’t often see. I scaled this down to 6 servings, which fit my 12-mini muffin pan perfectly. In my mind there’s not a whole lot to say about a brownie – it’s pretty much either a good recipe that works, or a not-so-good recipe that doesn’t. While the results quite possibly would be different baked in a traditional baking pan rather than these mini muffin cups, I was quite pleased. They’re moist, provided they’re not overbaked, and medium chocolate. They’re not too rich, which I liked in this case because I finished them with the chocolate frosting. Cute as a button! And this recipe was easily adaptable for the purpose I intended them for.
Jessica Franklin
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 like them thin (you can eat MORE of them that way!) I dusted them with confectioner’s sugar.
Samantha Harper
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 bit on the puffy side, but that’s the norm when one replaces fat with fruit. delicious! i will try this again using butter, but the honey really makes these “huggie bear”
Matthew Castillo
Didn’t like this. I like my brownies from scratch, but this was too sticky and just didn’t taste right. I used a 9×13 cake pan and tripled the recipe as suggested. Don’t triple it unless you have a MUCH BIGGER pan, I had to cook this an extra 30 minutes to get the center to set and by then the sides were overdone.
Gerald Brown
Hmmmmmmm…..chocolate…..definately a recipe that should include self-control.
Tammy Phillips
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!

 

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