Boyfriend Brownies

Boyfriend Brownies

LC Debra 0

"These are very chocolaty, dense brownies that go great served warm with ice cream! My brother had a girlfriend that used to make these for him. Try these with pecans instead of walnuts, or using white chocolate chips for half of the chocolate."

Ingredients 3 h {{adjustedServings}} servings 451 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish.
  2. Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan.
  3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.
Tips & Tricks
Quick and Easy Brownies

See how to make amazing homemade brownies in less than an hour.

Blonde Brownies I

This chewy "blondie" is still plenty chocolatey, thanks to the chips on top.

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Reviews 63

  1. 78 Ratings

Sarah Jo

Absolutely wonderful! I made three small changes; I used double-strength coffee instead of water and after I stirred the eggs in, I used extra dark chocolate chips and omitted the nuts only because I'm quite broke right now and cannot afford them. I also noticed that after I got the brownie batter ready, all of it would not have fit in a 9x9 pan. I used a rectangular pan, I think the 9x13. These turned out dense and fudgy and just AWESOME. Hugely loved by my husband (he ate half the pan in twenty minutes!) though I think if he had been my boyfriend, these would have warranted a proposal. Thanks, Debra, for our new brownie recipe! NOTE: To save you scrambled eggs in your batter mixture, make sure you cool your sugar/water/chocolate mixture a bit before beating in your eggs or temper the eggs (add a little of the hot mixture into the egg to warm it slightly) with a bit of the sugar/water/chocolate mixture. Once you cook your egg accidentally, it's all over. Be sure you bake this in a larger pan. Bake it in a smaller pan and you'll end up with less favorable results.


If you are a true fudge-a-holic and love your brownies the same way, then you'll love these. They're fudgy and gooey all right, but for me, just a little too much so. I ate one and now I feel like a kid who overdid it on the sweet stuff and gave him/herself a tummy-ache. I love frosted brownies, but wouldn't EVEN consider it on these, even if I eliminated the chocolate chips in the batter! (Allrecipes editors, please seriously consider revising the pan size in this recipe to 13x9 inch. Previous reviewers who gave that heads up in their reviews to future bakers looking to make these saved them from disappointment. I made HALF the recipe in an 8x8" pan and could have easily gotten by with a 9x9" pan as well. The full recipe does NOT work for a 9x9" pan!)


Everything was delicious! Except when i finished preparing everything i realized there was no way it would be able to fit in a 9x9 pan. Instead i used a regular 13x9 pan and it filled perfectly. By the time it was done the brownies were still nice and thick in the pan and were amazing.