Publisher Photo
Publisher Photo
This mix I make instead of using the store-bought mixes. This one has so much flavor and is so easy to make.—Patricia D Kile, Greentown, Pennsylvania
Recommended: Homemade Baking Mixes
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons salt
  • 8 cups sugar
  • 1 can (8 ounces) baking cocoa
  • 2 cups shortening
  • ADDITIONAL INGREDIENTS:
  • 2-1/2 cups Brownie Mix
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts, optional
  • Confectioners' sugar, optional

Directions

In a large bowl, combine first five ingredients. With a pastry blender, cut in shortening until evenly distributed. Store in a large airtight container in cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.
To prepare brownies: In a bowl, combine the first four ingredients. Beat with spoon until smooth. Spread into a greased 8-in. square baking pan. Bake at 350° for 20-25 minutes or until top tests done. Cut into squares while still warm. Dust with confectioners' sugar if desired. Yield: 9 brownies.
Originally published as Brownie Mix in Country Woman January/February 1994, p38

Nutritional Facts

1 each: 237 calories, 8g fat (2g saturated fat), 50mg cholesterol, 199mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 6 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons salt
  • 8 cups sugar
  • 1 can (8 ounces) baking cocoa
  • 2 cups shortening
  • ADDITIONAL INGREDIENTS:
  • 2-1/2 cups Brownie Mix
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts, optional
  • Confectioners' sugar, optional
  1. In a large bowl, combine first five ingredients. With a pastry blender, cut in shortening until evenly distributed. Store in a large airtight container in cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.
  2. To prepare brownies: In a bowl, combine the first four ingredients. Beat with spoon until smooth. Spread into a greased 8-in. square baking pan. Bake at 350° for 20-25 minutes or until top tests done. Cut into squares while still warm. Dust with confectioners' sugar if desired. Yield: 9 brownies.
Originally published as Brownie Mix in Country Woman January/February 1994, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrownie Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
duckmichelle User ID: 7095674 16332
Reviewed Oct. 8, 2013

"Ok, I haven't made these yet, but c'mon! 2 1/2 cups dry mix, 2 eggs, and a teaspoon of vanilla? If you've ever baked anything you know you would need more liquid! Someone needs to revise this!"

MY REVIEW
rozwell User ID: 1687889 11254
Reviewed Oct. 2, 2013

"Needs liquid- 1- 2 c. Milk"

MY REVIEW
mslouannez User ID: 1199914 10222
Reviewed Aug. 29, 2011

"I've made this mix several times and plan to keep making it. It is awesome. I like to add a hand-full of chocolate chips and slightly chopped nuts in the individual batches. It's a must try and great to have on hand for a quick dessert."

MY REVIEW
grammaberr User ID: 826492 3904
Reviewed Jun. 3, 2011

"HAVEN'T MADE THEM YET AND THESE SOUND VERY GOOD, BUT I WOULD SUBSTITUTE SPLENDA FOR THE SUGAR."

Loading Image