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Once in awhile I get this chocolate craving. And on those days the only thing that curbs my craving is a brownie. A rich, fudgy, chocolate brownie.
Usually those are the days I reach for a box brownie mix, because it’s so quick to just whip up, bake, and dig in. However, lately I’ve found that I like my homemade brownies better than a box mix. Enter: homemade brownie mix. Keep it in your pantry and make a batch of brownies whenever you want – no box needed!
What I love about Homemade Brownie Mix
- You can use melted butter, vegetable oil, or liquid coconut oil to make them. They turn out the same every time – perfectly fudgy and rich as you can see in the photos. I tested with all three, and I’m sure canola oil or olive oil, or your favorite oil in general, would work too. {Please. Don’t sub margarine. Or low-fat butter spread. Well, you can, but I can guarantee your results won’t be the same.}
- You can make a small batch, a medium batch, a large batch or a THICK large batch all with just a few adjustments. I left recipes for all FOUR in the box below.
How to make Brownie Mix Video
Best DIY Brownie Mix Recipe
You guys all know how much I love me some brownies. I have over 25 recipes for them! It all started when I created a recipe that was better than from a box. I gave that recipe frosting, mixed it with nuts and caramel, and topped it with peanut butter.
Then, I created a one bowl brownie recipe. I loved it because it only used cocoa, which made it one less step. I’ve been making that recipe for awhile now and every time I pull out the cocoa powder I groan.
Raise you hand if you hate scooping cocoa powder as much as I do? I mean, I like mixing it into my brownies but 9 times out of 10 I end up snorting it up my nose.
So I decided it was time to come up with a recipe for a brownie mix, one that I could keep in the cabinet and just scoop out when I needed it. It took me a few tries to get it perfect, but here it is: The Best Homemade Brownie Mix!
How to Store Brownie Mix
All you have to do is whisk all the ingredients and store the mixture in a canister or ziploc bag until you’re ready to use it. Then you add egg, water, butter or oil, and vanilla. The brownies themselves come together in just a few minutes. It’s like pulling a box from the cabinet…without all the preservatives and box things so many people like to avoid.
Brownie Mix Pan Sizes
A small batch is made with 1 cup of mix and baked in a bread pan. Perfect for when you know you’re going to eat a whole pan of brownies. Think of it as portion control.
The medium batch is baked in a 9×9 pan, using 2 cups of mix. I usually prefer 9×9 pan recipes because there are only 3 people in my family.
The large batch is baked in a 9×13 pan, using 3 cups of mix.
The THICK large batch is baked in a 9×13-inch pan but uses the whole mix so you get thick fudgy brownies.
Make your own brownie mix at home and have brownies whenever you want! This would also be the perfect gift for that someone who needs a little help with homemade. 🙂
Homemade Brownie Mix is better than a box mix! It’s easy to make and a great gift in a jar too!
Did all that make sense? I hope so. 🙂
Enjoy!
The Best Brownie Mix
Ingredients
For the Mix:
- 2 cups (400g) granulated sugar
- 1 cup (80g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- ½ teaspoon salt
For the prepared Brownies:
- See directions for amounts depending on pan size:
- Melted unsalted butter, vegetable oil, or liquid coconut oil
- Large Eggs
- Water
- Vanilla Extract
Instructions
To Make the Mix:
- Whisk together all mix ingredients in a large bowl. Place in an airtight container or gallon size ziploc bag. Store until ready to make brownies.
- Note: you can also gift this brownie mix in a large jar. Just attach directions as written below!
To Make a Loaf Pan of Brownies:
- Mix 1 cup of Brownie Mix with 1/4 cup melted butter (or you can use vegetable oil, or liquid coconut oil), 1 egg, 1/2 teaspoon vanilla extract, and 1 1/2 teaspoons water. Spread in a loaf pan (4×8 or 9×5) that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 12-15 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
To Make a 9×9” Pan of Brownies:
- Mix 2 cups of Brownie Mix with 1/2 cup melted butter (or you can use vegetable oil, or liquid coconut oil), 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon water. Spread in a 9×9” pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 20-24 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Thin 9×13-inch pan Brownies:
- Mix 3 cups mix, ¾ cup vegetable oil liquid coconut oil, or melted butter, 3 large eggs, 1 teaspoon vanilla extract, 1½ tablespoons water. Spread in a 9×13-in pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 18-22 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Thick 9×13-inch pan Brownies:
- Mix entire mix, 1 cup vegetable oil liquid coconut oil, or melted butter, 4 large eggs, 1 teaspoon vanilla extract, 2 tablespoons water. Spread in a 9×13-in pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 18-22 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Recipe Video
Recipe Notes
- 1/4 cup for loaf pan
- 1/2 cup for 9×9 pan
- 1 cup for 9×13 pan
Recipe Nutrition
I really hope I make sense while I write this. I’m kind of drugged up at the moment.
Have you ever taken Dramamine? The kind that’s not non-drowsy? The kind that makes your head feel like it’s on tracers? Well, it turns out that I have vertigo. It’s not horrible vertigo, which is why I’ve had it on and off for a year without knowing what it was. Now I know, and I have a fancy OTC drug that’s supposed to help it, a drug that’s like that regular dramamine. I just took my first dose about an hour ago and I feel a little…spacey.
Is there irony in the fact that the treatment for vertigo pretty much feels like vertigo itself?
Anyway, the story I was going to tell left my brain along with sense and reason, so now I’m going to talk about brownie mix. Should I related it to unicorn glitter or would that be too much?
You can use this brownie mix to make so many brownie mix recipes! Like…
Reese’s Brownies with Oreo Crust
Cookies ‘n Cream Brownie Bites
Nutter Butter Truffle Brownies
Sweets from friends:
Homemade Yellow Cake Mix by i am baker
Chocolate Mousse Brownies by Love and Olive Oil
Browned Butter Brownies by Something Swanky
love this!! What kind of cocoa do you use??
Dad and I ran out of brownie mix but found ourselves hankering for a chocolate morsel like nobody’s business. I’m so glad I found you recipe on Pinterest. I added some caramels to the batter and it’s finishing in the oven right now – our house smells heavenly! I can’t wait to try them – thanks again for sharing!
Oh yes. Caramel would be fabulous!! Enjoy!
I wonder if the cocoa you used is already sweetened. I have a raw cocoa in my cupboard.. do I need to add more sugar?
I used Hershey’s unsweetened cocoa. You can also use the special dark, or dutch process!
Ok so i just now made these. And something went terribly wrong. Do when you buy cocoa it comes in an 8oz container. First I poured it into the measuring cup to measure one cup. I thought it was odd that the container said 8oz but when you measure about half that it comes to b one cup. I poured the whole container in assuming the package measurement had to better than mine. That is probably where I went wrong. My brownies are crumbly and bitter. Can my mistake be fixed? Do I have to throw out all these ingredients?
Katie you posted this nearly three months ago so I don’t know if you’ll see this but I saw that your question wasn’t answered. I just checked and for DRY ingredients like the cocoa, a cup equals 4 ounces. 🙂 It’s actually slightly different for different dry ingredients. Here’s a link to the chart I found:
http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
I have now made three batches of these brownies and I absolutely agree, it is wonderful!! My first batch was an 8×8 glass dish, and the cook time was much longer. I think almost 35 min. Today, I made a 9x13x1 pan in my trusty pan that I always used for brownies, and they came out delicious. My cook time was only about 22 min at 350′ and I am in Texas, for reference. The top is a slight crust and the middle is rich, just perfect, fudgy brownie. Also, I have subbed coconut oil with delicious results. I also used Nativa Naturals raw cacao powder because I already had it in the pantry. Thank you for the wonderful recipe.
Yay! I’m so glad to know that Clara!! Thanks for the baking times. I think I under bake my brownies without knowing it (I’d almost rather eat the batter!)
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