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Homemade Brownie Mix
With the help of a pastry chef, we’ve developed the perfect homemade Brownie Mix. It can be stored in your pantry for spontaneous baking sessions or assembled in jars for gifting. Simply pour, mix, and bake your way to chocolatey perfection.
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
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Instructions
- In a 32-ounce mason jar or gallon-sized freezer bag, add the dry ingredients in the order listed. Tip: A funnel to make adding ingredients to a mason jar easier.
- Print the Brownie Mix Instructions Tag and attach to the brownie mix.
- Store in the pantry for up to 3 months or in the freezer for up to 9 months.
- To make brownies from this mix later, use the instructions on the printable tag, from Double Chocolate Brownies, or in the Cooking Notes below.
Notes/Tips
This mix is a 1:1 equivalent of a standard 18-ounce box of brownie mix from the store. It can be used interchangeably in other recipes that use a brownie mix.
To Make This Mix Into Brownies: Either use our Double Chocolate Brownies recipe or the instructions below:
You’ll Need:
- 6 tablespoons unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 3 large eggs
- 3/4 teaspoon vanilla extract
Instructions:
- Prep: Preheat oven to 350°F. Grease a 9×9 metal pan* generously with butter/cooking spray, or line with parchment.
- Melt Chocolate Mixture: In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot. Set aside to cool for 5-10 minutes.
- Wet Ingredients: In a large mixing bowl, whisk together eggs and vanilla. Stream the slightly cooled butter and chocolate mixture into the eggs and vanilla while whisking. Whisk until smooth.
- Combine with Dry: Add the brownie mix and fold together with a spatula until no flour is visible (but be careful not to over mix). The batter will be thick.
- Bake: Spread the batter into the prepared metal pan so that it is evenly distributed. Bake for 22-27 minutes, rotating halfway through the bake time. Insert a toothpick to check doneness. They’re done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible. Let brownies cool most of the way before slicing.
*Changes for Various Pan Types and Sizes: We tested this brownie recipe in various types and sizes of pans and here’s what our team discovered:
- If using a 9×13 metal pan, bake for 15-20 minutes.
- If using a 9×13 metal pan for a double batch, bake for 35-40 minutes.
- If using an 8×8 ceramic pan, bake for 35-40 minutes.
- If using a 9×13 ceramic pan, bake for 22-27 minutes.
- If using a glass pan, this article says to try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter. (We haven’t tested in glass yet, but plan to soon!)
Learn How to Freeze Brownies properly.
Find it online: https://thrivinghomeblog.com/easy-homemade-brownie-mix/
