Fudgy Brownies (with Self-Rising Flour!)

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.

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

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