My Brownies
My Brownies are rich, fudgy treats with deep cocoa flavor, perfect for satisfying chocolate cravings and suitable for gatherings or indulgent moments.
Ingredients
Instructions
- In a large bowl, combine flour and sugar.
- In a heavy saucepan, combine margarine, shortening, strong coffee, and unsweetened cocoa.
- Heat to boiling, then pour the boiling mixture over the flour and sugar mixture in the bowl.
- Add sour cream, eggs, baking soda, salt, and vanilla to the mixture.
- Mix well until smooth.
- Pour the batter into a well buttered baking pan.
- Bake at 350°F (175°C) for 20 to 25 minutes.
- While brownies are baking, prepare frosting.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra 1/4 cup of cocoa powder or substituting the margarine with unsalted butter. If you're out of sour cream, you can use Mock Sour Cream as a lower-fat alternative. Ensure your eggs are at room temperature for better mixing. If you prefer a fudgier texture, underbake the brownies slightly.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream for a delightful dessert experience. They also pair beautifully with Hot Fudge Pudding for an indulgent treat. For a fun twist, top with chopped nuts or a drizzle of caramel sauce. These brownies are perfect for parties or a cozy night in.
Storage & Reheating
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of My Brownies contains roughly 1110 calories, with 16g protein, 107g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (59% of the Daily Value), vitamin C (49% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2046mg per serving (89% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. It will provide a denser texture than cake flour, but the brownies will still turn out delicious. If you want a lighter brownie, you might consider sifting the flour before measuring.
How can I tell when the brownies are done baking?
To check if the brownies are done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Remember that brownies continue to cook slightly after being removed from the oven, so it’s okay if they look a bit underbaked.
Can I freeze these brownies?
Absolutely! Brownies freeze well. Allow them to cool completely, then wrap them in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
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).