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delicious double chocolate brownies

Double Chocolate Brownie Mix

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This homemade brownie mix combines pantry staples in a ready-to-go jar that transforms into rich, decadent brownies whenever chocolate cravings strike. With a shelf life of six months, this versatile mix can be customized for fudgy or cakey results and accommodates gluten-free and dairy-free diets.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 brownies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup chocolate chips
  • ½ teaspoon fine sea salt
  • ½ cup unsweetened cocoa powder natural or Dutch-process
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup granulated sugar
For baking the brownies (not included in mix):
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • 1-quart mason jar
  • 8-inch square baking pan
  • Mixing bowl

Method
 

  1. In a bowl, whisk together the flour, baking powder, and sea salt until well combined.
  2. Layer ingredients in a 1-quart jar or airtight container: first the granulated sugar, then cocoa powder, followed by the flour mixture, and finally the chocolate chips on top.
  3. Seal the jar tightly. The mix will keep for up to 6 months in a cool, dry pantry.
  4. When ready to bake: Preheat oven to 350°F (175°C). Prepare an 8-inch square metal pan with grease or parchment paper.
  5. In a bowl, whisk together melted butter, eggs, and vanilla extract until combined.
  6. Add the entire jar of brownie mix to the wet ingredients and stir just until no dry pockets remain. Avoid overmixing for fudgier brownies.
  7. Spread the batter evenly in the prepared pan and smooth the top.
  8. Bake for 22-28 minutes, until edges are set and a toothpick inserted about 2 inches from the edge comes out with moist crumbs.
  9. Allow brownies to cool for at least 20 minutes before cutting. For cleaner slices, chill for 30 minutes before cutting.

Nutrition

Calories: 220kcal

Notes

For extra fudgy brownies, use oil instead of butter and aim for the shorter baking time. For a glossy, crackly top, whisk the sugar with hot butter before adding eggs.
Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. For dairy-free brownies, use neutral oil instead of butter and dairy-free chocolate chips.
Customize your brownies by folding in chopped nuts, swirling in peanut butter, or adding espresso powder for depth. Mint chips make wonderful peppermint brownies for holiday gatherings.
To double the recipe, use a 9×13-inch pan and bake for 25-32 minutes.

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