This post may contain affiliate links. For more information, read my disclosure policy.
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
We LOVE this brownie mix. My husband knows a batch of it is waiting on him in the freezer. His hint to me….”Are you making brownies in there?” He loves the chewier texture of these better than a cake-like texture. I’ve had so many compliments on this recipe. I haven’t changed any of it. As far as I’m concerned, I don’t need any other brownie recipe.
Thank you SO much! I love hearing that. It makes my day!
Brownies are in the oven now–but I dowsed the comments and didn’t see anybody with the problem I had. I made the big batch–9×13″ pan–and carefully measured out the right amount of mix and put in exactly the amount of oil, eggs, and water called for–and the mix was WAY too dry, like really stiff bread dough! Had to add another quarter cup of water to get it to brownie batter consistency. I kind of had wondered because box mixes usually call for about a fourth cup of water. I’ll let you know how they come out. Theories?
I haven’t made the 9×13 pan size yet, but I have had a reader report that it worked for them using my estimated ingredients in the post (3 cups of brownie mix with 3/4 cup melted butter (or you can use vegetable oil, or liquid coconut oil), 3 eggs, 1 1/2 teaspoons vanilla extract, and 1 1/2 tablespoons water). That said, when I’ve made the 9×9 and the mini pan size, it’s always been moist. It could be a difference in altitude or weather, or there could have been too much flour used. How do you measure your flour (scooping or spooning?) Scooping can cause a packing of the flour, which can cause dryness. Also, did you use butter (not margarine?) or oil? Let me know how they turn out!
Just cut them and sampled, and they’re yummy–though a little more cake-like than I like. I do confess to scooping the flour (then leveling with a knife)–possibly that is the problem, though I wouldn’t have thought it would result in getting THAT much more flour. I used coconut oil. The flour was organic unbleached white flour, don’t know if that makes a difference. Re the cake-like vs. fudge-like, do you think it would work with two eggs? I questioned the third egg for that reason but figured I’d better go by the recipe first time out.
Anyway thanks, I LOVE now knowing how easy it is to make your own mix! I one day looked at the ingredients on my brownie mix box and was horrified to find trans fats in the mix. I then looked at all the other mixes on the shelf and could not find a SINGLE ONE without trans fats. Thus the desire to make my own. If I’d known it would be this simple I’d have done it a long time ago!
Definitely try and spoon the flour next time, that might work! My other brownie recipe (not a mix; it uses melted chocolate as well as cocoa) uses 3 eggs, so I don’t think it’s too many, but you could omit one next time and try it! Whenever I’ve made the 9×9 size, it’s always super fudgy! Maybe add a little more oil to compensate. And I’m glad you discovered making your own mix. SO easy and so much better for you!
I made the 9×13 (literally minutes ago) and waited for it to cool. I didn’t have quite enough of the 3 cups (I leveled out with a knife when making the mix, and I also previously made the peanut butter brownie dip from you). So I adjusted everything just a touch to match the kissing 1/2 cup. I only added 2 eggs because I thought the same thing. When I’m going to make a cake, I want it cakey. Wheni m going to make brownies I want them fudgey. I probably should’ve added just a touch more of oil or water because it was just a bit hard to mix, but instead I added some vanilla Greek yogurt, merely because I had it on hand. So…why not? And makes me feel even better eating these delish brownies
I just whipped up a batch of the mix. Looking forward to making some brownie bites later this evening! Thank you for the inspiration!
Enjoy Jami!
Hi Dorothy!
I am about to prepare a batch of this mix as a gift for a friend.
I am writing out the instructions first, and as I was printing out the instructions for the small batch (1 cup, baked in a bread pan) I noticed that you don’t mention the quatities for the added wet ingredients for any of the three batch sizes (bread pan, 9×9, 9×13).
Would you mind sharing what your wet quantities were for each batch size? That would be awesome, thanks!
The amounts are in the directions! Enjoy!
I made the 9×13 version, baking for about 27 minutes, and they came out great! These are very dangerous to be home alone with…
Featured In
Rate This Recipe
Recipe Ratings without Comment