Brownies are a beloved baked dessert, typically made from chocolate, butter, sugar, and eggs, with a rich, fudgy or cakey texture depending on the recipe. This article breaks down the nutrition facts for a standard homemade brownie, helping you understand what’s in each square and how to adjust the recipe to fit your dietary needs. Whether you’re counting calories, watching your sugar intake, or just curious, this guide gives you the real numbers.
Ingredients
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 4 large eggs (about 200 g)
- 1 tsp (5 ml) vanilla extract
- 1 cup (120 g) all-purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (2 g) baking powder
- 1 cup (175 g) semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature of the brownie should reach at least 160°F (71°C) for food safety, as it contains eggs.
- Allow the brownies to cool completely in the pan on a wire rack before cutting into 16 squares.
Tips
- Substitutions: For a lower-fat version, replace half the butter with unsweetened applesauce. This will make the brownies slightly more cake-like and less fudgy.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly and freeze for up to 3 months.
- Common Mistake: Overmixing the batter after adding flour can develop gluten, making the brownies tough. Mix just until no dry streaks remain.
- Testing for Doneness: Use a toothpick to check the center. If it comes out with wet batter, bake for another 2–3 minutes. If it comes out completely clean, the brownies may be overbaked; aim for a few moist crumbs.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. For a simple dessert, dust with powdered sugar or serve with fresh berries. They also pair well with a glass of cold milk or a cup of coffee.
Variations
- Nutty Brownies: Fold in 1 cup (120 g) of chopped walnuts or pecans with the chocolate chips.
- Peppermint Brownies: Add 1/2 tsp of peppermint extract and top with crushed candy canes after baking.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Vegan: Use a vegan butter substitute, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), and dairy-free chocolate chips. The brownies will be a bit denser.
Storage and Reheating
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat, place a brownie on a microwave-safe plate and microwave for 15–20 seconds until warm. Alternatively, reheat in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
How many calories are in a homemade brownie? A standard 2-inch square brownie (about 1/16 of this recipe) contains approximately 250–300 calories. The exact number depends on the specific ingredients and portion size.
Are brownies high in carbs? Yes, brownies are high in carbohydrates, mainly from sugar and flour. Each brownie has about 35–40 grams of carbs. If you’re watching carbs, consider a low-carb sweetener and almond flour.
Can I reduce the sugar in brownies? You can reduce sugar by up to 25% without significantly affecting texture, but the brownies will be less sweet and may be slightly more cake-like. For a sugar-free version, use a 1:1 sugar substitute like erythritol.
How do I make brownies more fudgy? Use more butter and less flour, or add an extra egg yolk. Reducing the baking time by 2–3 minutes also keeps them fudgy, but ensure they reach 160°F (71°C) internally.
Can I use oil instead of butter? Yes, you can substitute melted butter with an equal amount of vegetable oil. Brownies made with oil tend to be moister and have a slightly different flavor.
How long do brownies last? At room temperature, they last 3–4 days in an airtight container. In the refrigerator, they can last up to a week, but refrigeration can dry them out. Freezing extends shelf life to 3 months.
Related
- Mexican Shrimp Cocktail with Clamato: Easy Recipe
- Kartoffelpuffer German Potato Pancakes Recipe
- Kirkland Shrimp Cocktail: Make It at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).