2 1/4 cups (16 ounces) sugar
1 1/4 cups (3 3/4 ounces) Dutch-process  cocoa (we love our deep-dark Double- Dutch Cocoa)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 1/2 cups (6 1/4 ounces) King Arthur  Unbleached All-Purpose Flour
2 cups (12 ounces) chocolate chips

In a large bowl, thoroughly stir together everything but the chocolate chips. If you’re using a stand mixer, let it mix on low speed for 5 minutes; it’s important to make sure everything is well combined, especially if you’re making a double batch of the mix. Stir in the chocolate chips at the end.

Note: If you’re making a double batch, stir 2 cups of chips into each separately (rather than stirring 4 cups of chips into the entire batch). Scoop mix into an airtight container, and store at room temperature for up to 6 months.

Deep-Dark Fudgy Brownies

Their name says it all–these are dark, moist, and delicious.

1 batch Make-Your-Own Brownie Mix*
1 cup (2 sticks, 8 ounces) unsalted butter
1 tablespoon vanilla extract
4 large eggs

*Use 6 cups mix (2 pounds, 6 1/2 ounces) if you’re scooping out of a multiple-mix batch.

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Place the mix in a large bowl. In a medium-sized microwave-safe bowl, or in a saucepan set over medium heat, melt the butter and continue to heat till it’s very hot and starting to bubble around the edges.

Note: Heating the butter like this helps give the brownies an attractive, slightly satiny top crust. Add the hot butter to the mix, stirring till everything is thoroughly combined. Beat in the vanilla, then add the eggs one at a time, beating till each is totally mixed in. Spoon the batter into the prepared pan.

Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
Yield: 2 dozen brownies.

Variation: For ultra-thick brownies, spread the batter in a 9" x 9" x 2" pan*, and bake in a preheated 325°F oven for about 45 to 55 minutes, till a cake tester inserted in the very center reveals no liquid batter, only moist crumbs. Remove from the oven, and cool completely before cutting and serving.

*Be sure to use a pan that’s at least 2" deep, to prevent overflow.