If you’ve got some self-rising flour hanging out in your pantry, make these brownies with self rising flour for dessert tonight! They are fudgy and so delicious! The best part is, there's no need to measure out baking powder or salt, everything is already in the flour!
There’s a reason this brownie recipe is a family favorite. First off, it’s super easy to make, especially since we are using of self-rising flour. But more than that, these brownies are everything you want in a brownie! They are fudgy in the middle with a slightly chewy edge, and packed with that chocolatey flavor. Whether served warm with a scoop of ice cream or enjoyed on their own, these brownies disappear fast in our house!
If you love brownies, you have to check out my brownies with cake mix and also my sourdough discard brownies! The chocoholic in me can't pick a favorite! They are all so good!
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What is Self Rising Flour
Self-rising flour is a flour mix that contains all-purpose flour, baking powder, and salt. It’s used in recipes like blueberry muffins or zucchini breads, but it works wonders in desserts like brownies and oatmeal cookies too! The leavening agent (baking powder) helps give these brownies just the right amount of rise without making them cakey.
Ingredients to Gather
You only need a few simple ingredients to make these fudgy brownies!
- Self-rising flour. You can either make your own self rising flour or you can grab a bag from the baking section of your local grocery store.
- Granulated sugar and brown sugar. The mixture of sugars help make the brownies chewy and sweet.
- Butter. Make sure it is melted but not too hot.
- Unsweetened cocoa powder. Don't use sweetened cocoa powder or it might make the brownies too sweet.
- Chocolate chips (optional, but highly recommended!)
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Variations
- Nutty Brownies. Add ½ cup of chopped walnuts or pecans to the batter for a bit of crunch.
- Peanut Butter Swirl. Drop spoonfuls of peanut butter on top of the brownie batter and swirl it in before baking for a delicious peanut butter-chocolate combo.
- Mint Chocolate Brownies. Add ½ teaspoon of peppermint extract to the batter and swap out the chocolate chips for mint chocolate chips.
- Caramel Drizzle. After baking, drizzle some warm caramel sauce over the brownies for a sweet treat.
How To Make Brownies with Self Rising Flour
Step 1: Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper.
Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Step 3: Add the eggs and vanilla extract, mixing until fully combined.
Step 4: Stir in the cocoa powder until the mixture is thick and well-blended.
Step 5: Gradually fold in the self-rising flour, being careful not to overmix.
Step 6: Pour the batter into the prepared baking pan and spread it out evenly.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Lynn's Tip!
If you like your brownies extra fudgy, check the brownies at 22 minutes to see if they are cooked enough, but still very fudgy.
Tips and Tricks
- Don’t overmix. When adding the self-rising flour, fold it in gently. Overmixing can result in a more cake-like texture, and we’re aiming for fudgy brownies here!
- Use high-quality cocoa. The better the cocoa, the richer the brownies. Look for a good quality unsweetened cocoa powder for deep chocolate flavor.
- For fudgier brownies, slightly underbake them. If you like them more set, bake for the full 30 minutes.
- I know it’s hard to wait, but letting the brownies cool for a bit makes them easier to slice and keeps them from falling apart.
Storage Info
If you have any brownies left (which is rare in my house), store them in an airtight container at room temperature for up to 3 days. For extra freshness, you can refrigerate them for up to a week.
Once they’ve cooled completely, wrap individual slices in plastic wrap, then place them in a freezer-safe container or bag. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds.
Frequently Asked Questions
Nope! Self-rising flour already contains both baking powder and salt, so you’re good to go.
No, this recipe needs to have self rising flour in it.
Absolutely! Simply double all the ingredients and use a 9x13-inch baking pan. You might need to adjust the baking time slightly. Start checking around the 30 minute mark.
More Dessert Recipes
📖 Recipe
Brownies with Self Rising Flour
Ingredients
- 1 cup Self Rising Flour
- 1 cup Sugar
- ½ cup Brown Sugar
- ¾ cup Butter Melted
- ¾ cup Unsweetened Cocoa Powder
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ½ cup Chocolate Chips OPTIONAL
Instructions
- Preheat your oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully combined. Stir in the cocoa powder until the mixture is thick and well-blended.
- Gradually fold in the self-rising flour, being careful not to overmix. If you are adding the chocolate chips, now is the time to fold them in. Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If you like your brownies extra fudgy, check the brownies at 22 minutes.
Notes
- You can easily double this recipe and bake it in a 9x13 inch baking dish.
- Change up the flavor of the brownies by swirling in some peanut butter or Nutella or by adding different flavors of chocolate chips.
- Serve these brownies with vanilla ice cream or whipped cream.
Lee Mag says
Made this several times now, it's become a family favourite. Highly recommended!
Lynn Polito says
I am so happy to hear that! Thanks for making my recipe!