Homemade Brownie Mix Recipe

Name: Homemade Brownie Mix Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces powdered sugar (about 2 1/2 cups, spooned; 285g); 3 ounces finely chopped dark chocolate, roughly 72%; more information; (about 1/2 cup, finely chopped; 85g); 2 1/4 ounces all-purpose flour (about 1/2 cup, spooned; 63g), such as Gold Medal; 2 1/4 ounces Dutch process cocoa powder (about 3/4 cup, spooned; 63g), such as; 1 ounce malted milk powder, such as Carnation or; (about 1/4 cup; 30g); 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 3/4 teaspoon instant espresso powder, such as Medaglia d'Oro, optional; 1 3/4 ounces refined coconut oil, solid but creamy, about 70u00b0F/21u00b0C (about 1/4 cup; 50g); 2 ounces water (about 1/4 cup; 55g); 2 large eggs, straight from the fridge (about 3 1/2 ounces; 100g); 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

Servings: persons

10 ounces powdered sugar (about 2 1/2 cups, spooned; 285g)
3 ounces finely chopped dark chocolate, roughly 72%; more information
(about 1/2 cup, finely chopped; 85g)
2 1/4 ounces all-purpose flour (about 1/2 cup, spooned; 63g), such as Gold Medal
2 1/4 ounces Dutch process cocoa powder (about 3/4 cup, spooned; 63g), such as
1 ounce malted milk powder, such as Carnation or
(about 1/4 cup; 30g)
1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
3/4 teaspoon instant espresso powder, such as Medaglia d'Oro, optional
1 3/4 ounces refined coconut oil, solid but creamy, about 70u00b0F/21u00b0C (about 1/4 cup; 50g)
2 ounces water (about 1/4 cup; 55g)
2 large eggs, straight from the fridge (about 3 1/2 ounces; 100g)
1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)

1
Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa, malted milk powder, salt, and espresso powder (if using) in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes (the timing can vary significantly depending on the size and power of the food processor).
2
Add the solid coconut oil and pulse only until well combined, about 30 seconds. For immediate use, proceed directly to Step 3. Otherwise, transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of coconut oil.
3
Adjust oven rack to lower-middle position, preheat to 350u00b0F (180u00b0C), and line an 8-inch-square, anodized aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides.
4
When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add water, eggs, and vanilla extract, then pulse or stir until well combined. The batter will be smooth and thin when made in a food processor, but lumpy and thick when mixed by hand. These textural differences with not affect the batter's behavior.
5
Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or non-stick pans. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment, and lift to remove the brownies from the pan. Cut into 16 two-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature.

673

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 ounces powdered sugar (about 2 1/2 cups, spooned; 285g), 3 ounces finely chopped dark chocolate, roughly 72%; more information, (about 1/2 cup, finely chopped; 85g), 2 1/4 ounces all-purpose flour (about 1/2 cup, spooned; 63g), such as Gold Medal, and more.

Yes, Homemade Brownie Mix Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!