Easy-As-A-Mix Brownies
Rich, fudgy brownies with deep cocoa flavor, moist texture, perfect for satisfying chocolate cravings and suited for casual gatherings or dessert indulgence.
Ingredients
Instructions
- Melt margarine and cocoa in a 2-quart saucepan on top of the stove.
- Remove from heat.
- Add sugar, eggs, and vanilla; stir well.
- Add flour, baking powder, and salt; mix well.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsweetened applesauce for a healthier twist. If you don't have cocoa powder, you can use dark chocolate in a pinch—just melt it down and reduce the sugar slightly. Make sure to mix the batter thoroughly to avoid dry spots, ensuring a fudgy texture.
Serving Suggestions
These brownies are delicious on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair beautifully with Low-Fat Chocolate-Amaretto Cheesecake for a decadent dessert spread. Consider dusting with powdered sugar or adding chopped nuts for extra texture.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. When ready to eat, let them come to room temperature or warm them briefly in the microwave for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Easy-As-A-Mix Brownies contains roughly 785 calories, with 17g protein, 99g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (98% of the Daily Value), iron (71% of the Daily Value), and potassium (50% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1134mg per serving (49% 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 a different type of fat instead of margarine?
Yes, you can substitute margarine with unsalted butter or coconut oil. Each will impart a slightly different flavor; butter will add richness, while coconut oil will provide a subtle tropical note. Just ensure the fat is melted before mixing it with the cocoa.
What can I do if my brownies turn out too dry?
If your brownies are dry, it may be due to overbaking. Ensure to check them at the 25-minute mark; they should be set at the edges but still slightly soft in the center. If they do come out dry, try serving them warm with ice cream or a drizzle of chocolate sauce to add moisture.
Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum, or add a bit yourself if needed. This will help achieve the right texture while keeping them gluten-free and delicious.
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).