Homemade Brownie Mix

Homemade Brownies

Homemade Brownies

Keeping with a trend I started a couple of days ago, I will be sharing more recipes for homemade mixes. This one is for brownies. You make a basic mix, then just use it to make brownies whenever you like. Tasty, easy and no ingredients you can’t pronounce. Once you make the basic mix you can add different ingredients and make different frostings for all kinds of fun and easy variations.


Homemade Brownie Mix

7 c. sugar
4 c. all purpose flour
2 1/2  c. cocoa
1 T. plus 1 t. baking powder
1 T. salt
2 c. shortening*
Combine first 5 ingredients. Stir well. Cut in shortening with a pastry blender until mix is crumbly. Place in airtight container store in a cool, dry place or refrigerate up to 6 weeks. Yield: 14 cups.

* You can use butter or coconut oil instead of the shortening- but store mix in fridge. Use within 3 months.

Quick and Easy Brownies

3 c. brownie mix
3 large eggs, beaten
1 1/2  t. vanilla extract
Combine all ingredients, stirring until blended. Spoon into greased and floured 8-inch square pan. Bake at 350 for 35 – 40 minutes. Cool and cut into squares. Yield: 16 brownies.


Nutty: Add 1/2 c. chopped pecans to recipe.

Minty: Add 1 t. mint extract.

Minty chip: Add 1/2 c. Andes mint chips

Chip: Add 1/2 c. chocolate chips

Butterscotch: Add 1/2 c. butterscotch chips

Rocky Road: Add 1/2 c. chopped nut and 1 c. mini marshmallows

Peanut butter: Reduce to 2 eggs and add 1/4 c. peanut butter and 1 T. oil

Turtle Brownies: Make a regular batch of brownies. Cool brownies completely in pan on rack. Make caramel layer

Caramel layer
3/4 c. sugar
1/3 c. light corn syrup
3 T. water
1/3 c. heavy cream
1 t. vanilla
1 1/2 c. pecans

In a heavy 3 quart saucepan bring sugar, corn syrup, water and a pinch of salt to a boil, stirring until sugar is dissolved. Continue cooking, without stirring until mixture turns a caramel color. Remove from heat and carefully stir in cream and vanilla. Mixture will bubble and steam. Stir in nuts and spread over brownies. Chill until caramel is set, about 4 hours.
Cut brownies when chilled, but serve room temperature.

Black forest brownies: Make regular brownies, but use only 2 eggs and add 1 c. cherry pie filling. Use extra cherry pie filling to top the brownies when serving. You can also use some whipped cream to top, too.

Easy Chocolate Butter Cream

6 T. butter or margarine, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla

Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.

Peanut Butter Frosting

2 T. butter
1/4 c. peanut butter
2 1/2 c. powdered sugar
6 T. whipping cream
1 t. vanilla

Melt butter and peanut butter together. Beat in remaining ingredients. Frosts a small pan of brownies.

To vary your favorite brownies you can stir in or top them off with a variety of ingredients. A few suggestions would include:

coconut                                                                                                          chopped nuts
dried fruits
powdered sugar: after brownies are cool, use a doily to make a pattern, then carefully remove the doily
cereals, such as granola or Trix
flavored chips
raisins, plain or yogurt covered
fruit pie fillings

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