Sunday School Brownies
Rich, fudgy brownies with a cocoa flavor, perfect for satisfying sweet cravings or sharing at gatherings. Easy to make with simple pantry ingredients.
Ingredients
Instructions
- Melt the margarine.
- Stir in cocoa and sugar.
- Add beaten eggs.
- Add flour and mix well.
- Spread the batter in a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, try using unsweetened dark cocoa instead of regular cocoa powder. If you need a dairy-free option, substitute the margarine with coconut oil or a vegan butter alternative. To enhance the texture, consider adding chopped nuts or chocolate chips to the batter. This recipe is versatile; you can also explore variations like adding a layer of caramel, similar to Caramel Pecan Dream Bars.
Serving Suggestions
Serve these brownies warm or at room temperature, dusted with powdered sugar for a touch of elegance. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a delightful dessert experience, serve alongside a slice of Country Chocolate Pie for a chocolate lover's feast or with fresh fruit like strawberries for balance.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. If you want to freeze them, wrap individual pieces in plastic wrap and place them in a freezer-safe bag for up to three months. To reheat, microwave a piece for about 10-15 seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday School Brownies contains roughly 481 calories, with 8g protein, 48g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (25% of the Daily Value), and a good source of protein and potassium. It also contributes 7g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. However, you’ll need to add a teaspoon of baking powder and a pinch of salt to achieve the same leavening effect. This allows the brownies to rise properly and maintain a nice texture.
What can I substitute for margarine if I want a healthier option?
A great substitute for margarine would be unsweetened applesauce or mashed bananas, which can reduce the fat content. Keep in mind that this may alter the texture slightly, making them a bit cakier rather than fudgy. Alternatively, you can use avocado or a plant-based butter for a healthier twist.
How do I know when the brownies are done baking?
To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are perfect. If it comes out wet with batter, they need more time. Keep in mind that they will continue to cook slightly after being removed from the oven.
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).