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Brownie batter Calories
Chocolatey, sweet, uncooked cake batter
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Brownie batter (60 g) has 246 calories. That works out to 410 calories per 100 g. It contains 36 g of carbs, 3.1 g of protein, 10.2 g of fat and 1.7 g of fiber. Its 0.1 mg of Copper covers 12% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Brownie batter Nutrition Facts
Selected: 1 serving (medium) · 60 g
246
KCAL / 60G
Carbs
36g
· 13% DV
Protein
3.1g
· 6% DV
Fat
10.2g
· 13% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 5% · Fat 37%
Brownie batter nutrition facts table · 1 serving (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 246 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 4.32 g | 22% |
| Trans fat | 0.09 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 36 g | 13% |
| Fiber | 1.7 g | 6% |
| Protein | 3.1 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Brownie batter?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 60 g | 246 kcal |
| 1 serving (small) | 30 g | 123 kcal |
| 2 tablespoon (medium) | 30 g | 123 kcal |
| 1 piece (medium) | 50 g | 205 kcal |
| 1 serving (large) | 90 g | 369 kcal |
| 100 g | 100 g | 410 kcal |
| 1 serving (jumbo) | 120 g | 492 kcal |
| 1 cup (medium) | 130 g | 533 kcal |
Calculated from 410 calories per 100 g.
Frequently Asked Questions About Brownie batter
Can you eat brownie batter raw?
Not if it is ordinary brownie batter made with raw eggs and flour. Raw eggs may carry harmful bacteria, and uncooked flour can also contain germs. Choose a recipe specifically designed for eating raw, with no eggs and heat-treated flour.
How do you make brownie batter from scratch?
Brownie batter is typically made by combining melted chocolate or cocoa with butter, sugar, eggs, and flour. Mix the wet ingredients first, then fold in the flour just until combined; overmixing can make the baked brownies less tender.
How do you make edible brownie batter?
Use a recipe made for eating without baking: leave out the eggs and heat-treat the flour before adding it. Regular brownie batter is not made safe simply by tasting a small amount or removing the eggs.
What is the difference between brownie batter and cake batter?
Brownie batter is usually denser and more chocolate-rich, while cake batter often contains more flour and leavening for a lighter rise. That is why brownie batter is typically mixed only until combined rather than beaten for a long time.
How long does brownie batter last in the fridge?
Keep brownie batter covered in the refrigerator and use it promptly, especially if it contains raw eggs. Do not leave it at room temperature for an extended period, and discard it if its smell or appearance changes.
Can you freeze brownie batter?
Yes, brownie batter can be frozen in an airtight container or well-sealed portion. Thaw it in the refrigerator before baking, and do not refreeze batter containing eggs after it has thawed. Cold batter may need a little more baking time.
What can you use instead of eggs in brownie batter?
Depending on the recipe, mashed banana, applesauce, or ground flaxseed mixed with water can replace eggs in brownie batter. If you plan to eat the batter raw, use a specifically designed edible-batter recipe and heat-treat the flour too.
Why is my brownie batter so thick?
Brownie batter is often naturally thick because it contains plenty of chocolate or cocoa and fat relative to flour. If it is unusually stiff, the chocolate may have cooled or the flour may have been overmeasured; avoid adding extra flour.
Why is my brownie batter grainy?
Grainy brownie batter can result from sugar that has not dissolved, chocolate that has not melted smoothly, or ingredients mixing at different temperatures. Let melted chocolate cool slightly and combine ingredients gradually; very hot chocolate can cook the eggs.
Why is the middle of my brownies still wet?
The center may be underbaked if it is still liquid, although a fudgy brownie naturally looks moister than cake. Check the middle with a toothpick: a few moist crumbs are fine, but wet batter means it needs more time in the oven.
Brownie batter Vitamins & Minerals
Vitamins
Biotin
3µg · 10% DV
B2
0.08mg · 6% DV
B12
0.11µg · 5% DV
B1
0.05mg · 4% DV
Minerals
Copper
0.11mg · 12% DV
Selenium
4.2µg · 8% DV
Iron
1.32mg · 7% DV
Phosphorus
51mg · 7% DV
Sodium
108mg · 5% DV
Potassium ⭐
102mg · 3% DV
Brownie batter Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Brownie batter
To burn the 246 calories in 1 serving (medium) (60 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.
What is Brownie batter?
Brownie batter is the rich mixture used to make American-style brownies, usually combining flour, cocoa or chocolate, sugar, fat and eggs. It is thicker than many cake batters, and recipes may include chocolate chips or nuts. Before baking, it has a glossy, spoonable texture and a pronounced chocolate flavour.
In the United States and elsewhere, it is spread in a pan and baked, then served in squares, sometimes warm with ice cream or alongside coffee. It is sweet and energy-dense, with about 410 calories per 100 g. Although tasting the mixture is tempting, ordinary batter is meant to be baked; choose a recipe specifically made for eating raw if that is what you want.
How Nutritious Is Brownie batter?
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.
Is Brownie batter 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 batter Contain Allergens?
Contains these allergens:
Which Diets Is Brownie batter 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 batter Fat Profile
SATURATED
4.32g
MONOUNSATURATED
3.06g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 25.5:1
Above the ideal 4:1 (25.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.