Make ahead brownie mix to store in your pantry and bake up whenever you want.
Of course, brownies are a popular dessert at my house. I’d say ‘who doesn’t LOVE chocolate?’ but my daughter actually doesn’t like chocolate. Say whaaaat!? I know.
But we keep making brownies anyway. Because everyone else loves them. 🙂
Anyway, this brownie mix is so handy to have on hand. You mix it all up in a big batch. (And I mean big! You can make it in two batches if you need to.)
I store it in jars, already measured out, so when I’m ready for brownies all I have to do is mix this up with the wet ingredients and bake it. Pretty simple.
The brownies bake up nice and chewy. They are kind of a mix between fudgy and cakey- the best of two worlds. You can underbake them a little if you want your brownies even softer.
And if you ever need a gift for a friend or neighbor, these pretty jars are great for gifting!
Ingredients
- 6 cups flour
- 5 tsp baking powder
- 4 1/2 tsp salt
- 8 cups sugar
- 2 cups cocoa powder
- 2 cups shortening
- 3 1/2 cups chocolate chips
- Add to each batch when baking: 2 eggs
- 2 Tbs oil
- 1 tsp vanilla
- 2 1/2 cups of brownie mix
Instructions
- You can mix this in two batches if necessary. In a stand mixer add the flour, baking powder, salt, sugar, cocoa powder, and shortening. Mix together so that the shortening cuts into the dry ingredients and resembles sand when fully combined.
- Scoop 2 1/2 cups of the mix into large jars. Add 1/2 cup of chocolate chips on top of the mix. Screw a lid on and store in a cool, dry place.
- When ready to make the brownies, mix the contents of 1 jar with 2 eggs, 2 Tbs oil, and 1 tsp vanilla. Stir until evenly incorporated.
- Pour batter into a greased 8x8 inch, or 11x7 inch pan. Bake at 350 degrees for 25-33 minutes, depending on how gooey you want them.
- Let the brownies cool, at least slightly, then eat. Cover with plastic wrap or a lid to store extras.
You might also like:
This would be great for a college student, newlyweds or just to have on hand. Thanks for sharing!