Snow Flurry Brownies Recipe

5 3 7
Snow Flurry Brownies Recipe
Snow Flurry Brownies Recipe photo by Taste of Home
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Snow Flurry Brownies Recipe

Read Reviews
5 3 7
Publisher Photo
These brownies are the best dessert in my recipe box. I've even prepared them on the spur of the moment while company was over for dinner. They take just minutes to mix up, are out of the oven in half an hour and generate many compliments. -Sherry Olson, Boulder, Colorado
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 cup sugar
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vanilla or white chips
  • 1/2 cup chopped macadamia nuts or almonds

Directions

In a bowl, whisk together sugar, butter, eggs and vanilla. Combine flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in vanilla chips and nuts. Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired. Yield: 16 brownies.
Originally published as Snow Flurry Brownies in Taste of Home October/November 1998, p29

Nutritional Facts

1 each: 187 calories, 10g fat (5g saturated fat), 43mg cholesterol, 157mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1 cup sugar
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vanilla or white chips
  • 1/2 cup chopped macadamia nuts or almonds
  1. In a bowl, whisk together sugar, butter, eggs and vanilla. Combine flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in vanilla chips and nuts. Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired. Yield: 16 brownies.
Originally published as Snow Flurry Brownies in Taste of Home October/November 1998, p29

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Reviews forSnow Flurry Brownies

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Ponygirl1014 User ID: 1584755 274862
Reviewed Oct. 4, 2017

"I remember when this recipe came out in the magazine. It was a brownie special issue. This was the first recipe I tried for the brownies from that issue which I still have. It was delicious then and it is now. It is so easy to quickly whip together and tastes great. Just as the recipe says don't over bake. I leave out the nuts and add chocolate chips instead with the white ones. Surprised this recipe doesn't have more reviews."

MY REVIEW
countryhearts User ID: 805142 61324
Reviewed Jan. 16, 2012

"These are wonderful and I'm not a brownie fan. I substituted Andes peppermint baking chips in place of white chocolate chips and everyone loved them!"

MY REVIEW
randmsmits User ID: 4752817 51149
Reviewed Nov. 26, 2011

"added 1/2 c. of coconut instead of chocolate chips...Wonderful!"

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