Huggie Bear Brownies

Huggie Bear Brownies

Betty Boop 0

"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."

Ingredients 45 m {{adjustedServings}} servings 150 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 6

  1. 7 Ratings

tangerine jellybean

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"

Pam Ziegler Lutz

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.


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.