Brownies are a beloved dessert—rich, fudgy, and full of chocolatey goodness. Whether you like them cakey or gooey, the perfect brownie relies on a precise balance of ingredients. One question that frequently puzzles home bakers is: Can I use self raising flour instead of plain flour when making brownies? It might seem like a simple substitution, but the answer involves understanding the chemistry of baking, the role of flour, and how leavening agents affect texture. In this detailed guide, we’ll explore every aspect of using self raising flour in brownie recipes so you can make informed decisions and achieve flawless results.
Understanding the Basics: What Is Self Raising Flour?
Before diving into whether self raising flour works for brownies, it’s important to understand exactly what this type of flour is.
Self raising flour is a pre-mixed blend of plain (all-purpose) flour, baking powder, and sometimes salt. It was developed for convenience, especially for recipes that require a leavening agent to rise, such as scones, cakes, and quick breads. The typical composition of self raising flour includes:
- About 1½ teaspoons of baking powder per 150g (1 cup) of plain flour
- A pinch of salt (in some brands)
This mixture enables batters and doughs to rise without requiring additional leavening agents during preparation.
How Self Raising Flour Differs from Plain Flour
While both types of flour start with the same base—milled wheat—they serve very different purposes in baking.
Plain flour is neutral. It contains no added leavening agents, giving you full control over the rising process in recipes. This neutrality makes it ideal for baked goods like cookies, pastries, and brownies, where you want to manage texture precisely.
In contrast, self raising flour is convenience-driven. It’s formulated for recipes that require lift and a light, airy crumb—think sponge cakes or cupcakes. Because it already contains baking powder, adding extra leavening can lead to over-rising or even collapse.
Protein and Gluten Content Comparison
Another subtle difference lies in protein content. Plain flour (all-purpose) typically has a protein content of about 10–12%, which determines the structure and chew of baked goods. While self raising flour generally uses the same base flour, the added leavening agents can influence the final texture in unexpected ways, especially in low-rise or dense desserts like brownies.
What Role Does Flour Play in Brownies?
Flour is more than just a filler in brownies. It provides structure, absorbs moisture, and helps bind ingredients together. However, the amount and type of flour used dramatically impact the final texture.
Fudgy vs. Cakey Brownies: The Role of Flour
One of the most important distinctions in brownie baking is choosing between a fudgy or cakey texture.
- Fudgy brownies contain less flour and more fat (butter and chocolate). They are dense, moist, and chewy, often compared to a soft chocolate bar.
- Cakey brownies use more flour and often include leavening agents like baking powder or soda to create a lighter, airier crumb.
Since traditional fudgy brownie recipes call for plain flour and minimal leavening, introducing self raising flour—which already contains baking powder—can easily shift your brownies from fudgy to cakey.
Gluten Development and Texture
When flour is mixed with liquid, gluten begins to form. In brownies, we typically want minimal gluten development to keep the texture tender. Overmixing or using flour with rising agents can encourage more gluten formation and gas production, resulting in a cakier, less dense product.
Can You Substitute Self Raising Flour for Plain Flour in Brownies?
Now, to the central question: yes, you technically can use self raising flour instead of plain flour, but with significant caveats.
While it won’t ruin your brownies entirely, the results will likely differ from what you expect—especially if you’re aiming for that classic, dense, fudgy texture.
What Happens When You Use Self Raising Flour?
When self raising flour is used in a brownie recipe designed for plain flour, several changes can occur:
| Change | Impact on Brownies |
|---|---|
| Extra leavening from baking powder | Causes brownies to rise more and become cake-like |
| Increased air pockets | Lowers density; reduces fudgy consistency |
| Altered crumb structure | May produce a softer, spongier texture rather than chewy |
| Potential bitterness | Too much baking powder can leave a soapy or bitter taste |
In short, using self raising flour often turns your brownies into something closer to a chocolate cake.
Real-World Example: Testing the Difference
To illustrate the difference, imagine preparing two batches of brownies:
- Batch A: Uses 1 cup of plain flour, no added baking powder.
- Batch B: Uses 1 cup of self raising flour (which contains ~1½ tsp baking powder).
Even if all other ingredients are identical, Batch B will:
- Rise higher in the oven
- Have a more open, airy crumb
- Cool with a slightly hollowed center if over-risen
- Lack the signature dense chew of a true brownie
While some may enjoy this texture, it’s not what most brownie enthusiasts expect.
When Is It Acceptable to Use Self Raising Flour?
Despite the drawbacks, there are scenarios where using self raising flour can work—especially if you’re open to adapting your expectations.
For Cakey Brownie Lovers
If you personally prefer a lighter, fluffier brownie with a cake-like texture, using self raising flour might actually improve your results. Many cakey brownie recipes call for leavening agents, so the baking powder in self raising flour acts as a shortcut.
Just keep in mind: do not add extra baking powder or soda to these recipes, as this can lead to over-leavening.
In a Pinch: Emergency Substitution
Running out of plain flour but have self raising on hand? In an emergency, you can still use self raising flour—just with some adjustments.
Below are some steps to minimize texture disruption:
- Use a 1:1 substitution ratio (same amount of self raising flour as plain flour).
- Omit any additional baking powder or baking soda in the recipe.
- Do not overmix the batter to prevent excess gluten development.
- Bake in a slightly shorter time, as cakes rise faster and may dry out.
While this won’t replicate true fudgy brownies, it will yield edible results.
Adjusting Recipes for Self Raising Flour
For better control, you can modify recipes to accommodate self raising flour. Here’s a practical approach:
- Reduce or remove added leaveners: If the original recipe calls for ½ tsp baking powder, skip it entirely when using self raising flour.
- Increase fat ratio slightly: Adding an extra tablespoon of melted butter or oil might help counteract the drying effect of extra rise.
- Underbake slightly: Remove brownies from the oven 2–3 minutes earlier than instructed to preserve moisture.
Can You Turn Self Raising Flour into Plain Flour?
If you have self raising flour but need plain flour, you can actually remove the baking powder manually—though it requires precision.
The Flour Adjustment Method
To convert self raising flour into plain flour:
For every 1 cup (120g) of self raising flour:
– Remove 1½ teaspoons of baking powder
– Mix thoroughly to ensure even distribution
But because this is difficult to measure accurately at home, a better alternative is:
Make Your Own Self Raising or Plain Flour Blend
You can control the ingredients more effectively by making custom flour blends:
Plain Flour Substitute: Use all-purpose flour as is—it’s your best base.
Self Raising Flour Substitute: Combine:
– 1 cup plain flour
– 1½ tsp baking powder
– ¼ tsp salt (optional)
This gives you the exact leavening you need and avoids surprises when baking.
Expert Opinions and Professional Recommendations
Professional bakers and renowned culinary experts largely agree: stick to plain flour for traditional brownies.
According to Rose Levy Beranbaum, author of The Cake Bible, “The beauty of a fudgy brownie lies in its density and velvety texture, both of which are compromised by unnecessary leavening.”
Similarly, BBC Good Food advises against using self raising flour in brownie recipes unless the recipe specifically calls for it. They note that unintended lift can cause cracking on the surface or uneven texture.
Even popular recipe developers like Sally’s Baking Addiction and King Arthur Baking emphasize that using the correct flour type is “critical to achieving the desired texture.”
Common Myths About Flour Substitution in Baking
Misconceptions abound when it comes to flour in baking. Let’s debunk a few:
Myth 1: All Flours Are Interchangeable
Many people assume that because all flour comes from wheat, it can be swapped freely. However, the presence—or absence—of leaveners, protein levels, and milling techniques greatly affect performance in recipes.
Reality: Self raising and plain flours are not interchangeable in precision baking.
Myth 2: More Rise Equals Better Texture
Some believe that more air and rise improve flavor and quality. While this holds true for cakes or muffins, brownies are an exception.
Reality: Minimizing rise is key to achieving rich, dense fudgy brownies.
Myth 3: Oven Temperature Can Compensate for Wrong Flour
You might think lowering the oven temperature or shortening bake time can fix flour issues. While adjustments help, they can’t correct structural flaws caused by chemical leavening.
Reality: The foundation of your batter (including flour) sets the stage; temperature tweaks are secondary.
Tips for Baking Perfect Brownies Every Time
Whether you’re committed to plain flour or experimenting with substitutions, here are proven tips for consistently great brownies.
1. Choose the Right Recipe
Always check if your recipe is designed for fudgy, chewy, or cakey brownies. Some recipes actually benefit from leavening—so using self raising flour could be acceptable in those cases.
Example: A “chocolate fudge brownie” recipe should use plain flour; a “light chocolate brownie cake” might work with self raising.
2. Measure Ingredients Accurately
Baking is a science. Use a kitchen scale for flour instead of relying on cup measurements, which can vary widely. 120g of plain flour is about 1 cup, but scooping directly from the bag can lead to over-packing.
3. Use Quality Chocolate and Cocoa
High-quality chocolate and unsweetened cocoa powder elevate your brownies from good to exceptional. Avoid chocolate chips with stabilizers if possible—opt for chopped chocolate bars.
4. Don’t Overmix the Batter
Once you add the flour, mix only until just combined. Overmixing encourages gluten development, making brownies tough instead of tender.
5. Bake to the Correct Doneness
Check for doneness a few minutes before the recipe suggests. Fudgy brownies are done when a toothpick inserted in the center comes out with moist crumbs—not completely clean. Overbaking leads to dry, cakey results.
6. Let Them Cool Completely
Brownies continue to set as they cool. Cutting them too early leads to messy edges and an underdeveloped texture. Allow at least 1–2 hours for them to firm up.
What About Other Flour Substitutions?
If you’re exploring alternatives beyond self raising flour, consider how other common flours perform in brownies.
Bread Flour
Higher in protein (12–14%), bread flour creates more gluten. This leads to chewier, potentially tough brownies—usually not ideal.
Cake Flour
With lower protein content (about 8%), cake flour produces a tender crumb. However, it may lack structure, making brownies too delicate or crumbly.
Gluten-Free Flour
Many gluten-free flours (like almond or oat) can work, but you’ll typically need a blend and possibly xanthan gum to mimic the binding quality of wheat flour. Always use a recipe designed for gluten-free baking.
Whole Wheat Flour
Can be used in moderation (up to 50% of total flour), but the nutty flavor and denser texture may overpower the chocolate.
Conclusion: Stick to Plain Flour for the Best Brownies
While it’s technically possible to use self raising flour instead of plain flour in brownies, it’s not recommended for traditional fudgy results. The added baking powder alters the chemistry of the batter, introducing lift and airiness that conflict with the dense, chewy texture most brownie lovers seek.
For the ultimate chocolate experience, stick to plain flour and follow a trusted recipe. But if you’re in a bind or prefer cake-like brownies, self raising flour can work—provided you adjust your expectations and omit additional leaveners.
Ultimately, baking is about understanding ingredients and making informed choices. With the right flour, you’ll be one step closer to baking the perfect batch of brownies—rich, decadent, and exactly how you like them.
Final Takeaway
Yes, you can use self raising flour instead of plain for brownies.
But if you want truly fudgy, dense, and chocolate-packed brownies, plain flour is the best—and safest—choice. Your brownies will thank you.
Can I substitute self raising flour for plain flour in brownies?
Yes, you can substitute self raising flour for plain flour in brownies, but it may affect the texture and structure of the final product. Self raising flour contains baking powder and a small amount of salt, which act as leavening agents. Brownies typically rely on minimal leavening to maintain their dense, fudgy consistency. Introducing additional leavening can cause the brownies to rise more than desired, resulting in a cake-like texture instead of the rich, chewy texture most people expect.
To minimize the impact, you can adjust the recipe by omitting any added baking powder or baking soda if the recipe calls for them. However, even with this adjustment, the pre-mixed leavening agents in self raising flour might still alter the outcome slightly. For the most authentic brownie texture, plain flour is recommended. If you only have self raising flour on hand, the substitution will work in a pinch, but manage expectations regarding texture and density.
What is the main difference between self raising and plain flour?
Self raising flour and plain flour differ primarily in their composition and intended use. Plain flour, also known as all-purpose flour, contains only ground wheat and has no added ingredients. It is a neutral base used in a wide variety of baked goods where the baker controls the amount of leavening separately. In contrast, self raising flour is pre-mixed with a raising agent—usually baking powder—and a small amount of salt, which enables it to produce baked goods that rise without requiring additional baking powder.
Because self raising flour already includes leavening, it’s typically used in recipes such as cakes, muffins, and biscuits where a lighter texture is desired. Using it in place of plain flour in recipes not designed for it can lead to unintended results, especially in dense treats like brownies. Understanding the role of leavening in each type of flour helps bakers make informed decisions when substitutions are necessary.
Why are brownies usually made with plain flour?
Brownies are traditionally made with plain flour because it supports the dense, moist texture that defines a high-quality brownie. The minimal structure provided by plain flour allows the fats, sugars, and chocolate to dominate, creating a fudgy consistency without excessive airiness. Since plain flour lacks added leavening agents, bakers can precisely control how much rising occurs, which is usually limited to a small amount or none at all, preserving the chewy, compact bite.
Using plain flour also gives bakers flexibility in recipe formulation. They can add a pinch of baking powder if a slightly lighter crumb is desired, or leave it out entirely for maximum fudginess. When self raising flour replaces plain flour, the built-in leavening can compromise this balance, leading to brownies that are fluffier and less dense than intended. For this reason, plain flour remains the preferred choice in most brownie recipes.
What happens if I use self raising flour in fudgy brownies?
If you use self raising flour in a recipe designed for fudgy brownies, the added baking powder can cause the batter to rise more during baking than intended. This increased lift introduces more air into the structure, resulting in a lighter, cake-like texture rather than the dense, melt-in-your-mouth consistency characteristic of fudgy brownies. The final product may spread less and have a more open crumb, which some people might not prefer.
Additionally, because the leavening begins to act as soon as the batter is mixed, especially when combined with wet ingredients, the timing of baking becomes more critical. Delaying baking could lead to a loss of rise, but over-mixing may activate the leavening too early, causing uneven baking. While the brownies will still be edible and possibly enjoyable, they won’t meet the traditional fudgy standard. For the best results, stick with plain flour unless you’re aiming for a cake-style brownie.
Can I convert self raising flour into plain flour for brownies?
You can approximate plain flour by removing the leavening agents from self raising flour, though this method isn’t perfect. For each cup of self raising flour (about 120–125 grams), you can subtract approximately 1.5 teaspoons of baking powder and a pinch of salt to mimic plain flour. However, since the ingredients in self raising flour are uniformly mixed, it’s difficult to remove these components completely, and the flour may still have residual lifting power.
A more reliable approach is to avoid the substitution altogether unless no other options are available. If you must use self raising flour, consider it a modified ingredient rather than a true substitute. Keep in mind that even after removing the leavening, the protein content and processing of the flour might differ. For consistent, high-quality brownies, obtaining plain flour is recommended, but in emergencies, this workaround may help reduce the adverse effects.
Will using self raising flour affect the taste of brownies?
In most cases, using self raising flour will not significantly alter the taste of brownies in terms of sweetness or chocolate flavor. The added baking powder and salt are present in small amounts and are usually not strong enough to create a noticeable flavor difference in the final product. The primary ingredients—chocolate, butter, sugar, and eggs—will still dominate the taste profile, so the overall flavor will remain rich and indulgent.
However, if the baking powder is old or improperly stored, it might impart a slightly bitter or metallic aftertaste, which could detract from the brownie’s flavor. Additionally, the increased rise and change in texture might influence mouthfeel, which can indirectly affect taste perception. While these changes are subtle, they can matter to discerning palates. Fresh ingredients and using the correct flour type help ensure the best possible flavor and experience.
When is it acceptable to use self raising flour in brownies?
Self raising flour can be acceptable in brownie recipes when you’re intentionally aiming for a lighter, cake-like texture. Some people prefer airy, soft brownies that resemble chocolate cake, and self raising flour can help achieve that result without adding extra leavening agents. In such recipes, the built-in baking powder complements the desired rise and tender crumb, making it a suitable choice for that specific style of brownie.
Additionally, if you’re improvising and don’t have plain flour available, using self raising flour is a practical compromise. To improve results, omit any additional baking powder from the recipe and avoid over-mixing the batter. While it won’t replicate traditional fudgy brownies, the outcome can still be delicious. Ultimately, the acceptability depends on your texture preference and baking goals.