Make-Your-Own Brownie Mix

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Make-Your-Own Brownie Mix

star rating (7) rate this recipe »
Published prior to 2008

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.

Reviews

1
  • star rating 10/06/2014
  • Susan from Pomfret, CT
  • This brownie recipe is the best. It is super easy to make. I used the Bensdorp cocoa. I took a batch to a pot luck and received rave reviews. I would highly recommmend it. I used a double sheetpan 13 x 18 and made 2 batches at once. They came out great.
  • star rating 11/21/2013
  • sarap1979 from KAF Community
  • I haven't baked it as I intend to give it as a gift, but I do know KAF brownies are delish .I mixed it up with the intention of putting it in a quart sized mason jar for a neighbor. Only problem was that it didn't fit. And wasn't enough for a half gallon jar (plus that's a lot of brownie!). so if you make the batch, 3/4 of it will fit into the jar, that's 28.875 oz. or 1 # 12 3/8 oz. The directions for mixing would be 6 oz of butter, 2ish teaspoons vanilla, and 3 eggs. I'm assuming it will be a good fit for an 8x8 or 9x9. I'm slapping a ribbon and directions on that bad boy and gifting to neighbors. :)
  • star rating 12/06/2012
  • linspiegel from KAF Community
  • This brownie recipe came out great. I make the Fudge Brownie recipe regularly and the recipe is identical. The only difference is that the sugar gets melted with the hot butter before mixing it with the other ingredients. It makes a much shinier top which is a nicer presentation, but it all tastes the same. I understand the need to mix the dry ingredients all together to be able to prep it ahead of time. I plan to give the mix as gifts to friends and family this Christmas.
  • star rating 12/19/2010
  • Melanie K from Chandler, AZ
  • I had a few problems with this. First, the ounces in paretheses does not equate to the cup measurements, that could have been my problem. But, I made one batch of mix and split it into two to make smaller, different varieties. The recipe for the brownies stated to use 6 cups if using large batch. I figured this meant I could split it into 3 cups each and halve the rest of the recipe. I didn't have chocolate chips in the premade mix. My brownies came out moist yet crumbly, really difficult to keep them together. Tasted fantastic! Just wish I could figure out where I went wrong. I even melted the butter like it suggested.
    We'd like to know if you followed the weights or measures for this recipe. Glad you had fantastic taste, and looking forward to chatting with you to problem solve the results. Call our baker's hotline at 802-649-3717 to chat with a baker! Irene @ KAF
  • star rating 02/11/2010
  • Erin from Concord, NH
  • I overdid the chocolate chips so it was a little more gooey than expected, but they were great anyway and everyone raved about them. I am making more mixes as well as actual brownies from it today with the KAF double dutch cocoa, we'll see if that makes them even better.
  • star rating 01/21/2010
  • Benedita from NYC
  • My brownie batter is very dry, and after baking it's still crunchy with sugar. The only change I made was baking a little less batter in a 9x9 pan, not 9x13. i am going to try this again, and see if it comes out better.
    Sorry this did not work as expected. This sounds like a great opportunity to problem solve this with one of our bakers. Call the Baker's Hotline directly at 802-649-3717 we'll be glad to work through this together. Irene @ KAF
  • star rating 02/19/2009
  • Mary Ann from michigan
  • I made the brownie recipe it is the best I have ever tasted. Also so easy to make and so moist and fudgy
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