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Make-Your-Own Brownie Mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

No more box mixes for you! This easy dry mix stores on your pantry shelf, or can be gifted to friends and neighbors; the mix can easily be doubled. Be sure to include the directions for the butter, eggs, and vanilla on a tag.

At a glance

Prep
Bake
Total
Yield
6 cups of Brownie Mix

Ingredients

Choose your measure:

Dry Mix

Brownies

  • 1 cup (16 tablespoons) unsalted butter
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 6 cups brownie mix

Instructions

  1. To make the dry mix: In a large bowl, thoroughly stir together everything but the chocolate chips.
  2. 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.
  3. Stir in the chocolate chips at the end.
  4. Scoop mix into an airtight container, and store at room temperature for up to 6 months.
  5. To make the brownies: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  6. Place the mix in a large bowl.
  7. In a medium-sized microwave-safe bowl, or in a saucepan set over medium heat, melt the butter and continue to heat until it's very hot and starting to bubble around the edges.
  8. Add the hot butter to the mix, stirring until everything is thoroughly combined.
  9. Beat in the vanilla, then add the eggs one at a time, beating until each is totally mixed in.
  10. Spoon the batter into the prepared pan.
  11. 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.
  12. Remove the brownies from the oven, and cool them completely before cutting and serving.
  13. Store, covered, for 5 days at room temperature, or freeze for up to 3 months.