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For Chocolate Lovers only
 


My Brownie Mix

Tips: This contains no partially hydrogenated fats or preservatives or artificial flavors or colors. It’s a mix for a basic, rather fudgy brownie that’s a bit less sweet than most. As with the cake mix, I’d suggest making up several batches of this mix at one time. Store it in an airtight container (or a doubled airtight plastic bag) in a cool, dry place (not the refrigerator) for up to several months. You’ll need unsweetened alkalized (Dutch process) cocoa powder to make this; I have used both Hershey and Droste successfully. The batter will be on the thick side, of a dark chocolate color, and not entirely smooth. If you wish, throw some chopped nuts or chocolate chunks or chips into the batter, adding them toward the end of the mixing process and stirring only until evenly distributed.

These brownies can be stored airtight at room temperature for up to two days. For longer storage, freeze them.

Approximate cost of dry ingredients: about $2.10 (approximately 21 ounces, 24 brownies from a 13 by 9 pan)

Ingredients:

  • 2 cups granulated sugar
  • 1 cup unsweetened, alkalized (Dutch process) cocoa powder
  • 3/4 cup all-purpose flour, stirred with a fork before measuring
  • Pinch of salt
Method:

Sift or strain all ingredients into large bowl. With large spoon, blend well until of an even color. Carefully pour or spoon into airtight storage container. Seal; store at cool, dry room temperature for up to several months.

To make a batch, you’ll need:

Yield: 24 brownies

Ingredients:

  • One package or container of your brownie mix
  • 4 eggs, graded “large”, beaten to combine
  • 14 Tbsp. (2 sticks minus 2 Tbsp.) unsalted butter, melted and cooled slightly
  • Optional (but good): 2 tsp. vanilla

Method:

Adjust rack to center of oven; preheat oven to 350 degrees F. Place one empty 13 by 9 inch foil baking pan inside another (you will bake the brownies in this doubled pan).

Pour brownie mix into a large bowl. Add remaining ingredients. With large spoon, beat about 50 strokes, stopping halfway through to scrape spoon and bowl with rubber spatula. Scrape batter into doubled baking pan and spread evenly, making sure batter is well-pushed into corners.

Bake in preheated oven for 25 to 32 minutes, turning pan(s) back-to-front once about halfway during baking time. Brownies are done when toothpick inserted in center emerges with a few moist crumbs still clinging to it. Do not overbake!

Remove pan to cooling rack. Allow brownies to cool completely before cutting. Store airtight at room temperature for up to two days; freeze for longer storage.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you MAY not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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