Brownie Mix
By Andrea Rivera WawrzynPublished on January 4, 2023
Time
10 minutes for brownie mix; 50 minutes for brownies, plus 1½ hours cooling time
Yield
Makes 4 batches of brownies (16 brownies per batch)
What Kids Are Saying
"Very, very chocolaty, and very nice to make the mix in advance, especially for gifts." —Daphne, recipe tester, age 10
Ingredients
BROWNIE MIX
6 cups (42 ounces/1191 grams) sugar 1 cup (6 ounces/170 grams) semisweet chocolate chips 4 cups (12 ounces/340 grams) Dutch-processed cocoa powder 2 cups (10 ounces/283 grams) all-purpose flour 1 teaspoon table saltTO MAKE 1 BATCH OF BROWNIES
Vegetable oil spray 8 tablespoons unsalted butter, melted and cooled3 large eggs 2½ cups (17½ ounces/496 grams) Brownie MixBefore You Begin
We strongly recommend using Dutch-processed cocoa powder here. If you use natural cocoa powder, your brownies will be dense.
Instructions
- For the brownie mix: Add sugar and chocolate chips to food processor and lock lid into place. Turn on processor and process until mixture is combined and chocolate chips are coarsely ground, about 1 minute. Stop processor.
- Remove lid and carefully remove processor blade (ask an adult for help). Transfer mixture to extra-large bowl. Add cocoa, flour, and salt to bowl.
- Whisk until very well combined, about 1 minute. Transfer brownie mix to large airtight storage container. (Brownie mix can be stored at room temperature for at least 2 months.)
- To make 1 batch of brownies: Whisk the Brownie Mix inside the container to ensure that all the ingredients are evenly distributed. Adjust oven rack to middle position and heat oven to 325 degrees. Make aluminum foil sling for 8-inch square metal baking pan following photos, “Step-by-Step: How to Make an Aluminum Foil Sling." Spray foil with vegetable oil spray.
- In large bowl, whisk melted butter and eggs until combined.
- Add 2½ cups Brownie Mix to bowl. Use rubber spatula to stir until just combined and no dry mix is visible. Use rubber spatula to scrape batter into foil-lined baking pan and smooth top.
- Place baking pan in oven. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes.
- Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let brownies cool completely in pan, about 1½ hours.
- Use foil sling to carefully lift brownies out of baking pan and place on cutting board. Cut into squares and serve.
Time
10 minutes for brownie mix; 50 minutes for brownies, plus 1½ hours cooling timeYield
Makes 4 batches of brownies (16 brownies per batch)What Kids Are Saying
"Very, very chocolaty, and very nice to make the mix in advance, especially for gifts." —Daphne, recipe tester, age 10Ingredients
BROWNIE MIX
TO MAKE 1 BATCH OF BROWNIES
Test Kitchen Techniques
Ingredients
BROWNIE MIX
TO MAKE 1 BATCH OF BROWNIES
Test Kitchen Techniques
Ingredients
BROWNIE MIX
TO MAKE 1 BATCH OF BROWNIES
Test Kitchen Techniques
Why This Recipe Works
We love baking brownies from scratch, but we also love the convenience of store-bought brownie mix. Enter: DIY brownie mix, the best of both worlds. For superchocolaty brownies we turn to a combination of semisweet chocolate chips and Dutch-processed cocoa, which has a deeper chocolate flavor than natural cocoa powder. After making their brownie mix, young chefs can scoop their mix into one large airtight container for storage, or opt to batch out the mix into 4 individual airtight containers to give as gifts (2½ cups of mix per batch). With such large quantities of sugar, chocolate chips, cocoa powder, and flour, this recipe is a great opportunity for kids to practice using a digital kitchen scale, if you have one. Have them turn on the scale and place a large bowl on it. Then, have them press the “tare” button to zero out the weight (that means the weight of the bowl won’t be included). Slowly add your ingredient to the bowl until you reach the desired weight. If you add too much, you can just scoop it out.
Want more? Read the whole storyBefore You Begin
We strongly recommend using Dutch-processed cocoa powder here. If you use natural cocoa powder, your brownies will be dense.
Instructions
- For the brownie mix: Add sugar and chocolate chips to food processor and lock lid into place. Turn on processor and process until mixture is combined and chocolate chips are coarsely ground, about 1 minute. Stop processor.
- Remove lid and carefully remove processor blade (ask an adult for help). Transfer mixture to extra-large bowl. Add cocoa, flour, and salt to bowl.
- Whisk until very well combined, about 1 minute. Transfer brownie mix to large airtight storage container. (Brownie mix can be stored at room temperature for at least 2 months.)
- To make 1 batch of brownies: Whisk the Brownie Mix inside the container to ensure that all the ingredients are evenly distributed. Adjust oven rack to middle position and heat oven to 325 degrees. Make aluminum foil sling for 8-inch square metal baking pan following photos, “Step-by-Step: How to Make an Aluminum Foil Sling." Spray foil with vegetable oil spray.
- In large bowl, whisk melted butter and eggs until combined.
- Add 2½ cups Brownie Mix to bowl. Use rubber spatula to stir until just combined and no dry mix is visible. Use rubber spatula to scrape batter into foil-lined baking pan and smooth top.
- Place baking pan in oven. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes.
- Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let brownies cool completely in pan, about 1½ hours.
- Use foil sling to carefully lift brownies out of baking pan and place on cutting board. Cut into squares and serve.
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