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Brownie Calories
Rich chocolate, fudgy cake
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Brownie (60 g) has 246 calories. That works out to 410 calories per 100 g. It contains 33.6 g of carbs, 2.7 g of protein, 11.4 g of fat and 1.7 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
What is Brownie?
Brownie is a rich, compact chocolate bake that originated in the United States. Usually cut into squares, it has a tender, fudgy centre and a thin, sometimes crackled top; recipes vary from soft and moist to more cake-like.
In the US it is a familiar home-baked dessert and coffee-shop treat, often served plain or with ice cream. Elsewhere, it works just as well alongside coffee or tea, or as a small dessert after a meal. Brownie is energy-dense, with much of its energy coming from carbohydrates and fat: 100 g provides 410 kcal. A modest piece with fresh fruit makes a less-heavy serving.
Brownie Nutrition Facts
Selected: 100 g
410
KCAL / 100G
Carbs
56g
· 20% DV
Protein
4.5g
· 9% DV
Fat
19g
· 24% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 4% · Fat 42%
Brownie Vitamins & Minerals
Vitamins
B2
0.11mg · 8% DV
Biotin
2.5µg · 8% DV
B1
0.08mg · 7% DV
B12
0.13µg · 5% DV
Minerals
Iron
2mg · 11% DV
Selenium
6.2µg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
How Nutritious Is Brownie?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Brownie Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Brownie
To burn the 410 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Brownie Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Brownie Contain Allergens?
Contains these allergens:
Which Diets Is Brownie Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Brownie Fat Profile
SATURATED
8.2g
MONOUNSATURATED
6.3g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 24.3:1
Above the ideal 4:1 (24.3:1).
Compare Brownie
Foods Similar to Brownie
Frequently Asked Questions About Brownie
What is the difference between a brownie and chocolate cake?
A brownie is usually denser, richer, and less risen than chocolate cake. Cake batter is often aerated for a lighter crumb, while brownie batter is mixed less and baked to stay moist in the middle.
How do you make fudgy brownies?
For fudgy brownies, use a recipe with a higher proportion of chocolate or fat to flour, and avoid overmixing once the flour is added. Take them out while the center is still slightly soft; it will firm up as they cool.
How can you tell when brownies are done?
Brownies are done when the edges look set and a toothpick inserted near the center comes out with a few moist crumbs. A completely clean toothpick can mean they have baked long enough to become dry.
Why do brownies get a crackly top?
A crackly brownie top often forms when sugar and eggs are well combined and the surface dries as the brownies bake. The crust lifts and cracks over the denser batter, so the cracks are usually a normal feature, not a baking failure.
Why did my brownies turn out cakey?
Brownies can turn cakey when the batter is overmixed, too much flour is used, or a recipe contains extra leavening. Mix just until the flour disappears, and follow the recipe’s measurements rather than adding flour to make the batter seem thicker.
How should brownies be stored?
Store brownies in an airtight container at room temperature to keep them moist. If they have a cream or dairy-based topping, refrigerate them instead; let chilled brownies warm up a little before serving for a softer texture.
Can you freeze brownies?
Yes, brownies freeze well. Let them cool completely, wrap individual pieces tightly, and place them in a sealed freezer-safe container. Thaw them at room temperature before serving so the texture softens evenly.
What goes well with brownies?
Vanilla ice cream, whipped cream, and fresh berries all pair well with brownies because their coolness or tartness balances the rich chocolate. For a simple drink pairing, serve brownies with coffee or a glass of milk.
Can you make brownies without eggs?
Yes, egg-free brownies are possible, but the replacement affects how they bind and rise. Use a recipe designed for egg-free brownies, rather than simply omitting the eggs, to avoid a crumbly or overly dense result.
What is the difference between brownies and blondies?
Brownies are typically chocolate-based, while blondies get their flavor mainly from brown sugar and vanilla and usually contain no cocoa. Both are dense, bar-shaped bakes, and either can include additions such as nuts or chocolate chips.
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Nutrition data compiled from USDA FoodData Central and scientific sources.