Why You’ll Love this Double Chocolate Brownie Mix
Convenience and chocolate—two things I never get tired of in the kitchen. This brownie mix delivers both in a mason jar that looks cute enough to gift but tastes too good to give away.
Trust me, I’ve “accidentally” kept more than one batch for myself.
You’ll appreciate how versatile this mix is—make them extra fudgy with oil, cakey with an extra egg, or customize with nuts, swirls, or mint chips.
The mix keeps for six months, ready whenever that chocolate craving strikes (which, in my house, is basically daily).
Plus, there are dairy-free and gluten-free options. No judgment here—just good brownies.
What Ingredients are in Double Chocolate Brownie Mix?
Making your own double chocolate brownie mix means you’ll always be prepared when a chocolate emergency strikes.
And let’s be honest, chocolate emergencies happen more often than we’d like to admit. This simple mix combines pantry staples into a ready-to-go jar that transforms into rich, decadent brownies whenever the mood hits.
For the Brownie Mix:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (natural or Dutch-process)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup chocolate chips
The beauty of this mix lies in its flexibility.
You can choose between natural cocoa powder for a brighter chocolate flavor or Dutch-process for a deeper, smoother taste.
And when it comes time to bake, there are options for dietary needs too—substitute gluten-free baking blend for traditional flour, or use dairy-free chocolate chips for those avoiding dairy.
The mix keeps for six months in your pantry, which means spontaneous brownie moments are just minutes away, no trip to the store required.
How to Make this Double Chocolate Brownie Mix
Making your own double chocolate brownie mix is wonderfully simple and satisfying. Start by gathering a bowl and a 1-quart jar (or any airtight container). In a separate bowl, whisk together ½ cup all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon fine sea salt until well combined.
Now comes the fun layering part—think of it as creating a little edible art project. Into your jar, add 1 cup granulated sugar, followed by ½ cup unsweetened cocoa powder, then your flour mixture, and finally top it all with ½ cup chocolate chips. The layers look quite pretty if you’re using a clear jar, but honestly, who’s time for aesthetics when chocolate is involved? If you’re in a rush, just combine everything in a container, seal it tightly, and call it a day.
When brownie cravings strike (and we all know they will), preheat your oven to 350°F and prepare an 8-inch square metal pan with either grease or a parchment paper sling. In a bowl, whisk together ½ cup melted unsalted butter (slightly cooled), 2 large eggs, and 1 teaspoon vanilla extract. This wet mixture is where the magic begins.
Add your entire jar of brownie mix and stir just until no dry pockets remain. Remember, restraint is key here—overmixing leads to cakier brownies, and we’re usually after that perfect fudgy texture, aren’t we? Spread the batter evenly in your prepared pan, smooth the top, and pop it into the oven for 22-28 minutes.
You’ll know they’re done when the edges are set and a toothpick inserted about 2 inches from the edge comes out with moist crumbs.
Patience is perhaps the hardest part of brownie-making. Allow your chocolate masterpiece to cool for at least 20 minutes before cutting if you want clean slices. For those of us who are particularly fussy about presentation (or taking photos for social media), chilling the brownies for 30 minutes will give you picture-perfect squares.
Want to double the deliciousness? Simply double the recipe for a 9×13-inch pan and bake for 25-32 minutes. The mix itself keeps beautifully for up to 6 months in a cool, dry pantry, meaning you’re never more than 30 minutes away from homemade brownies—and really, isn’t that the kind of security we all need in life?
Double Chocolate Brownie Mix Substitutions and Variations
Now that you’ve mastered the basic brownie mix, let’s explore all the wonderful ways you can customize it to suit your taste preferences and dietary needs.
For extra fudgy brownies (my personal favorite), swap butter for oil and aim for the shorter baking time.
Want that glossy, crackly top? Simply whisk your sugar with hot butter before adding eggs.
Need gluten-free treats? A 1:1 baking blend with xanthan gum works perfectly.
Dairy-free folks can use neutral oil instead of butter and dairy-free chocolate chips.
Flavor-wise, the possibilities are endless.
Fold in chopped walnuts, swirl in peanut butter, or add espresso powder for depth.
Mint chips make delightful peppermint brownies for holiday gatherings.
What to Serve with Double Chocolate Brownie Mix
These rich, decadent brownies deserve perfect companions to create an unforgettable dessert experience.
I’m partial to serving them slightly warm with a scoop of vanilla ice cream that slowly melts into the fudgy crevices. Divine.
For a more sophisticated touch, try a dollop of lightly sweetened whipped cream and fresh raspberries. The tartness cuts through the chocolate beautifully.
Coffee enthusiasts, listen up—a small espresso alongside creates the perfect bitter-sweet balance.
And for those chilly evenings? A glass of cold milk or warm hot chocolate, because sometimes more chocolate is the only answer.
Final Thoughts
Whether you’re an occasional baker or dedicated dessert enthusiast, this Double Chocolate Brownie Mix offers the perfect balance of convenience and homemade quality.
I love how versatile it is—make it fudgy with oil, cakey with an extra egg, or customize with nuts, peanut butter swirls, or mint chips.
What I appreciate most is its shelf-stability. Having this mix ready in my pantry means I’m always 30 minutes away from warm, chocolatey comfort.
The recipe accommodates dietary needs too, with gluten-free and dairy-free options that don’t sacrifice flavor.
Trust me, once you start making these brownies, you’ll never go back to boxed mixes.
