I love brownies, don’t you? Buying a brownie mix is pretty expensive so why not make your own homemade brownie mix. It’s so easy, and oh so inexpensive to make. It will cost you a 1/3 or less of the cost of a store-bought box mix. Heck, you could make three or four of your own mixes for the price of one. How, do you ask? Let me show you.
Homemade Brownie Mix
- 1 ¾ Cup Sugar
- 1 Cup all-purpose flour
- 1/2 Tsp. Salt
- 1 Tsp. Baking powder
- 1 Cup sifted unsweetened cocoa powder
- 1 Cup mini semi-sweet chocolate chips
- 1 Quart Ziploc bag
- Avery Label with instructions
Mix the dry ingredients together and blend thoroughly. Place in a Ziploc bag or glass jar. Label, date with the remaining instructions. Store until ready to use.
Package Label & Directions:
- 3 Large eggs
- 1 Cup melted butter
- 1 Tbsp. Vanilla
Preheat Oven to 350 degrees. Line the bottom of an 8×8 inch baking pan with parchment paper and lightly grease bottom and sides. Pour dry ingredients in a mixing bowl. Add eggs, butter and vanilla until just combined. Don’t over mix. Bake for 35-40 minutes in the prepared baking pan. (Check for doneness with a tooth. It should come out sticky but not wet with dough.) Let cool in the pan for 10 minutes and turn out on a cutting board or platter. Cut and serve.
Notes: Always error on the side of under-baking. I will start checking for doneness 5 minutes prior to the earliest time. Dry mix can be stored in any sealed container. I used the Avery #8164 labels for my packages. If you’re not going to use this mix for an extended period of time, I would recommend that you keep the prepared dry ingredients in the freezer (or fridge) to maintain its freshness. The quality of the cocoa makes a big different in the taste, so use the best you can buy. You can use a 9-inch baking pan if you like. The brownies will be a bit thinner. You can add 1/2 cup chopped walnuts or pecans to the mixture at the time you’re ready to make the brownies. I don’t recommend you add the nuts to dry mix because the nuts may spoil.
This recipe is just the simplest and easiest thing ever. The best part is the dry ingredient can be combined and stored for later use. And the taste is to die for. Trust me, these brownies will not last long once they’re ready to serve. This recipe is ready made for any size kid.
Because it’s a chocolate brownie, I would like to dedicate this recipe and post to my chocolate loving friend and author Doreen Pendgracs/Chocolatouring With You.
Time to eat…
P.S.: Check out a few of favorite resources for this recipe below.