"My grandmother discovered this recipe over 50 years ago," says Teresa Jarnot of Monroe, Washington. "When I began baking for weekly church dinners, my mother shared it." Stir up a big batch and you'll have more than enough for the chocolaty sweets that follow.
- 8 cups sugar
- 4 cups all-purpose flour
- 2-1/2 cups baking cocoa
- 4 teaspoons baking powder
- 4 teaspoons salt
- 2 cups shortening
- In a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.
- Brownie Mix may be used to prepare the following recipes (also found in Recipe Finder): Fudge Sauce, Walnut Brownies, Brownie Crinkles and Brownie Snack Cake. Yield: 18 cups.
Originally published as Brownie Mix in Quick Cooking July/August 2002, p19
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