Brownies merupakan kue populer dengan cita rasa khas cokelat, namun umumnya rendah kandungan gizi, khususnya zat besi. Mengingat tingginya prevalensi anemia pada remaja putri di Indonesia, pemanfaatan tepung daun kelor sebagai substitusi tepung terigu menjadi alternatif inovatif untuk meningkatkan kandungan zat besi dalam produk brownies. Tujuan penelitian untuk mengetahui pengaruh penambahan tepung daun kelor terhadap kandungan zat besi brownies dan mengetahui formulasi terbaik dari penambahan tepung daun kelor terhadap kandungan zat besi brownies. Metode penelitian bersifat eksperimental yaitu dengan percobaan yang dilakukan adalah Rancangan Acak Lengkap (RAL). Data dianalisis dengan Analysis of Variance (ANOVA). Jika hasil uji ANOVA menunjukkan perbedaan nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan perlakuan dengan penambahan tepung daun kelor memberikan pengaruh sangat nyata (P

Brownies are a popular cake known for its chocolate, however they have low nutrition especially iron. Looking at higher prevelance of anemia on teenage girls in Indonesia,the use of moringa leaf flour as a substitute for wheat flour is an innovative alternative to improve the iron in brownies. The purpose was to determine the effect of adding moringa leaf flour on iron in brownies and to determine the best formulation for improving iron level. This research employed experimental method with Completely Randomized Design. The data were analysed by using Analysis of Variance (ANOVA). If the result was significantly difference, the analysis was conducted by using Duncan test. The result showed that the addition of moringa leaf flour had significant effect on moisture, ash, protein, fat, carbohydrate, and iron level. The best formulation was found in the formulation T5K5 (75%:25%) with 12.26% of water content, 0.94% of ash content, 7.39% of protein, 20.83% of fat, 57.16% of carbohydrate, and 1376.58 of ppm iron. Keywords: Brownies, Moringa Leaf, Proximate Analysis, Iron Substance Analysis