Sand Art Brownies Recipe

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Sand Art Brownies
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Ingredients:

Directions:

  1. To color the sugar: Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring. Put the lid on and shake the jar well until the sugar is completely colored. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors.
  2. To make the Sand Art: Whisk together the flour and salt and set aside. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar.
  3. To bake: Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter.
  4. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 315.52 Kcal (1321 kJ)
Calories from fat 125.93 Kcal
% Daily Value*
Total Fat 13.99g 22%
Cholesterol 82.25mg 27%
Sodium 173.49mg 7%
Potassium 159.15mg 3%
Total Carbs 45.42g 15%
Sugars 33.9g 136%
Dietary Fiber 1.55g 6%
Protein 4.55g 9%
Vitamin A 0.1mg 3%
Iron 1mg 5%
Calcium 31.1mg 3%
Amount Per 100 g
Calories 388.05 Kcal (1625 kJ)
Calories from fat 154.88 Kcal
% Daily Value*
Total Fat 17.21g 22%
Cholesterol 101.15mg 27%
Sodium 213.38mg 7%
Potassium 195.74mg 3%
Total Carbs 55.86g 15%
Sugars 41.69g 136%
Dietary Fiber 1.9g 6%
Protein 5.6g 9%
Vitamin A 0.1mg 3%
Iron 1.2mg 5%
Calcium 38.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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