Brownie Scratch
Rich, fudgy brownies with deep chocolate flavor and a hint of nuttiness, perfect for satisfying dessert cravings or sharing with friends and family.
Ingredients
Instructions
- Beat eggs and sugar together until well combined.
- Add melted butter, chopped chocolate or cocoa, nuts, salt, and plain flour to the egg mixture.
- Stir until the batter is smooth and evenly mixed.
- Pour the batter into a greased pan and spread evenly.
- Bake at 350°F for 25 minutes until set.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of cocoa powder. If you're out of nuts, try adding chocolate chips or dried fruit for a different texture and taste. Ensure your butter is melted but not too hot, as it can cook the eggs if added directly. To achieve a fudgier brownie, avoid overmixing once the flour is added.
Serving Suggestions
Serve the brownies warm with a scoop of vanilla ice cream on top for a delightful dessert. They pair beautifully with a rich chocolate sauce or a sprinkle of powdered sugar. For an elegant touch, try serving them alongside a dollop of whipped cream and berries. Explore more American recipes to complement this dish for a full meal.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the brownies for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in an oven at 350°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Scratch contains roughly 447 calories, with 6g protein, 50g carbohydrates, and 25g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 810mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this brownie recipe?
Absolutely! While the recipe calls for nuts, you can use any variety you prefer, such as walnuts, pecans, or even almonds. Just make sure they are chopped to ensure even distribution in the batter. If you have nut allergies, feel free to omit them completely or substitute with seeds like pumpkin or sunflower.
What can I do if my brownies turn out too dry?
If your brownies are too dry, it may be due to overbaking or too much flour. To avoid this, check them a few minutes before the baking time is up; they should be set but still slightly moist in the center. If they do turn out dry, serve with ice cream or a sauce to add moisture.
Can I make this recipe gluten-free?
Yes, you can easily adapt this brownie recipe to be gluten-free by substituting plain flour with a gluten-free flour blend. Just be sure to use a blend that is designed for baking to ensure the right texture. Many brands offer great alternatives that will maintain the flavor and fudginess of the brownies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).