So base grains like two row, rye malt, munich, need to be mashed. You basically had a partial mash recipe. Mashing and steeping can be very similar in processes, but "under the hood" the starches in the grains are converted to sugar. The grains should be milled as well. This chart indicates which grains require mashing:
https://www.homebrewtalk.com/wiki/index.php/Malts_Chart.
Additionally, it's good practice to calculate your OG before brewing. For the extract and sugar additions, you simply multiple the gravity points per gallon x the quantity. Your total gravity points are then divided by your volume into your fermenter. For example, LME contributes about 36 points per gallon (ppg) per pound. You used 3.3 lbs x 36 ~ 119. 119 / 5 gallons ~ 24, or 1.024. So, the LME alone contributed 1.024 OG (assuming 5 gallons), or 119 gravity points. You can calculate the same for the brown sugar, add the brown sugar's gravity points to the 119 from the LME and divide by your volume into the fermenter. I'm not going to do all the math for you, but you should get the idea.
The partial mash ingredients are a little more tricky to calculate since you need to estimate your efficiency. Basically it's the amount of grain * gravity contribution per pound * your efficiency. You don't your efficiency, but 70% is usally a reasonable efficiency to start with. If you continue to do partial mashing, or move to all grain, you take a gravity sample after the mash and sparge and calculate your efficency %.
Either way, I suspect your initial OG reading was off for some reason. Probably an addition of top of water diluted your gravity sample.