Why You’ll Love this Brownie Mix
While store-bought brownie mixes certainly have their place in a pinch, nothing beats the satisfaction of creating your own from scratch.
This homemade brownie mix ticks all the boxes—it’s economical, customizable, and free from those mysterious preservatives lurking in commercial versions.
I love how it stores for up to 12 months, ready whenever a chocolate craving strikes.
Ever found yourself with unexpected guests? Just add a few wet ingredients, and you’re 25 minutes away from warm, fudgy perfection.
The versatility is unmatched—jazz it up with espresso powder for depth, fold in nuts for crunch, or double the batch for larger gatherings.
What Ingredients are in Brownie Mix?
The beauty of homemade brownie mix lies in its simplicity—just a handful of pantry staples that, when combined, create that perfect balance of chocolatey richness and chewy-fudgy texture we all crave.
No artificial ingredients or unpronounceable additives here, just the essentials that make brownies, well, brownies. When these dry ingredients are properly mixed and stored, they’re ready to transform into decadent treats whenever the mood strikes.
- 1 cup granulated sugar (200 g)
- ⅓ cup all-purpose flour (40 g)
- ⅓ cup unsweetened cocoa powder (35 g)
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
The quality of your ingredients really does matter, especially the cocoa powder. A good Dutch-processed cocoa will give you a deeper chocolate flavor, though regular unsweetened works perfectly well too.
And notice how little flour there’s compared to other baked goods? That’s the secret to fudgy rather than cakey brownies. The proportions here are intentional—creating that perfect crackly top and moist interior we all dream about when thinking of the perfect brownie.
When you’re ready to bake, you’ll just need to add butter (or oil), eggs, and vanilla to bring this mix to life.
How to Make this Brownie Mix
Making your own brownie mix couldn’t be simpler, and there’s something deeply satisfying about having this chocolate treasure ready whenever cravings strike. Start by gathering your dry ingredients: 1 cup granulated sugar (200g), ⅓ cup all-purpose flour (40g), ⅓ cup unsweetened cocoa powder (35g), ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt.
Whisk these ingredients thoroughly in a bowl—and I mean thoroughly. Those little pockets of unmixed cocoa powder can create bitter surprises later, so take the extra minute to guarantee everything is evenly distributed throughout the mix.
Once your ingredients are perfectly blended, transfer the mix to an airtight container or jar for storage. Can we take a moment to appreciate how delightful these look lined up in your pantry? The layers of ingredients create that rustic, Pinterest-worthy appeal that makes you feel like you’ve got your life together, even when you don’t.
Remember to label your container with the “To Bake One Pan” instructions, including that you’ll need to add ½ cup melted unsalted butter (or oil for dairy-free), 2 large eggs at room temperature, and 1 teaspoon vanilla extract when it’s time to bake.
Your homemade mix will stay fresh for up to 12 months when stored in a cool, dry place—though let’s be honest, no brownie mix survives that long in most households.
Brownie Mix Substitutions and Variations
Now that you’ve mastered the basic mix, let’s explore how to make it uniquely yours with some clever substitutions and tasty variations.
For a deeper chocolate flavor (because who doesn’t want that?), I add a teaspoon of instant espresso—it’s my secret weapon. Craving extra richness? Fold in chocolate chips or sprinkle some on top.
I’m a huge fan of the nutty version with toasted walnuts or pecans.
Going dairy-free? Simply swap butter for neutral oil, which creates an even fudgier texture.
And remember, your baking vessel matters. Metal pans give you those coveted chewy edges, while glass needs a few extra minutes.
What to Serve with Brownie Mix
Have you ever wondered why brownies taste even better with the perfect accompaniment? I’ve spent years perfecting my brownie pairings, and trust me, it makes all the difference.
Vanilla ice cream is the classic choice—that hot-cold contrast is practically magical. For something lighter, try fresh berries or a dollop of whipped cream.
Coffee lovers, a small espresso alongside creates the most sophisticated bite. Want to get fancy? Drizzle caramel sauce, sprinkle sea salt, or add a mint sprig.
My personal favorite? A scoop of salted caramel ice cream that slowly melts into those fudgy corners.
Final Thoughts
This brownie mix has become my kitchen salvation on countless occasions.
When unexpected guests arrive or late-night chocolate cravings strike, I’m just minutes away from warm, fudgy perfection.
The beauty lies in its versatility—make it your own with espresso powder, extra chips, or your favorite nuts.
Store it for up to a year, and you’ll never be caught unprepared.
What I love most? The ability to control the texture.
Pull them out early for that gooey center, or bake a bit longer for cleaner cuts.
Either way, this little jar of happiness transforms ordinary moments into something special.
Who needs fancy desserts when you have this?
Homemade Brownie Mix
Ingredients
Equipment
Method
- Gather all dry ingredients: granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt.
- Whisk all ingredients thoroughly in a bowl, ensuring there are no pockets of unmixed cocoa powder for even distribution.
- Transfer the mix to an airtight container or jar for storage.
- Label your container with baking instructions: add ½ cup melted unsalted butter (or oil), 2 large eggs, and 1 teaspoon vanilla extract when ready to bake.
- Store in a cool, dry place for up to 12 months.
- When ready to bake: Preheat oven according to your brownie recipe (typically 350°F/175°C). Mix the dry ingredients with the wet ingredients until just combined, pour into a greased baking pan, and bake for approximately 25 minutes or until a toothpick comes out with a few moist crumbs.
