Over the past week, I’ve made 11 pans of brownies. That’s a lot of baking and a lot of hours in the kitchen, but it was worth it because I now have a brownie mix recipe that I love. It makes dense, fudgy brownies, and it comes together in minutes. Seriously, you could make this brownie mix faster than you could run to the store for one. And unlike those store-bought mixes, this one has no mystery ingredients. Here’s the recipe.
Brownie Mix Recipe
Cost to Make: $1.61 (less if you buy your ingredients on sale or in bulk)
1 cup all-purpose flour
1 cup cocoa powder
2 cups sugar
1 tsp salt
What You Do:
Mix all the ingredients together in a large mixing bowl.
Use your brownie mix right away, or transfer it to a quart jar until you’re ready to use it. Be sure to label the jar, so you don’t confuse it with one of the other mixes in your pantry.
I’d recommend putting your brownie mix in a smooth-sided jar. The labels don’t go over the raised lettering on canning jars very well. Ball sells a smooth jar for crafters. I picked some up at Michael’s with one of their 40% off coupons.
I’ve also had some luck finding suitable jars at thrift stores and yard sales. I plan to give some of my mixes as gifts, so I’ve been stocking up.
This mix will make (1) 13×9” pan or (2) 8×8” or 9×9” pans of brownies.
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And here’s how you use your mix …
Homemade Brownie Recipe
1 jar of brownie mix
4 eggs, beaten
1 stick butter, melted
1 Tbsp vanilla extract
What You Do:
In a large mixing bowl, combine all of the wet and dry ingredients, and stir until combined.
I recently found this little OXO mini liquid measuring cup at a yard sale. It’s about the size of a shot glass, and it’s brilliant for measuring things like the vanilla extract in this recipe. You can measure up to four Tablespoons of liquid at a time, and it even makes it easy to measure awkward amounts (like 1-1/2 Tablespoons. Usually that would require measuring out a Tablespoon, a teaspoon and a half teaspoon, and that’s just a pain in the booty. So, this little cup is a nice time-saver, if you do a lot of baking/cooking. Baking 11 pans of brownies definitely qualifies.
Butter and flour your pan(s). Since this is a chocolate-based mix, I used cocoa powder to flour my pans. Brownies have a tendency to stick to the pan more than cake, so you may want to line your pan with parchment paper instead (In fact, I’d strongly recommend it.) This will make it easy to lift the brownies right out when they’re done.
I buy my parchment at the dollar store. A buck is loads cheaper than the $4 or so that it sells for at the grocery store.
Transfer your brownie batter to your greased pan(s). Then, bake at 350.
Expect it to take 30-32 minutes for a 13×9” pan, and 22-25 minutes for 8×8” or 9×9” pans. Every oven is a little different, though, so keep an eye on them towards the end of the baking time.
The brownies are done, when a toothpick inserted into the center of the pan comes out with just a few crumbs.
Let them sit 10 minutes, before removing them from the pan.
Customize your brownies by adding up to a cup of nuts, chocolate chips, cookie crumbs, etc. to your brownie batter.
To make one 8×8” or 9×9 pan of brownies at a time, use two cups of mix, and halve all the other ingredients.