Bulk Brownie Mix With Chewy Brownie Recipe

Yes, yes, another brownie recipe. What can I say? It’s still one of my faves and even DH, not the biggest chocolate fan as I’ve mentioned, loves this recipe. It’s chewier than most which I love but the best part is that it’s making a mix, literally, which you store in the fridge or freezer and when the mood for a brownie strikes you, whip it out and you can make a batch. Now the original mix makes an enormous amount and I prefer to make half the amount but you can double the whole recipe and it’ll keep you in brownies for quite awhile. I originally found this mix on the now defunct website of HomeArts but “re-found” it on cdkitchen.com – not sure if it’s orignally theirs or not. In any event, it’s fab and great to have around.

So organize your ingredients first and foremost for the basic mix:

These are very simple and basic. Sugar, cocoa, salt, flour, baking powder and margarine. Now they originally used Crisco in this but although I use marg, I cannot bring myself to use Crisco. So this is my substitution which works well. It keeps well too. I imagine you can sub in butter for margarine but have never done so myself, just sayin’. K.

Put the flour, sugar, cocoa, baking powder and salt together in a mixer or mixing bowl and on low speed (and if you have a cover use it against the cocoa powder “dust” if you know what I mean) and mix well to combine all the dry ingredients.

Now take your very very soft margarine which you can mash up or cube and combine with the dry ingredients until completely mixed in and has as few crumbles as possible. You want it to be like a mix, really- like so:

Excellent. Now you have the choice of storing the mix in a tightly sealed container in your fridge or freezer till you’re ready to whip up some brownies or go right ahead and make a batch immediately. To make a batch, I always make a 9 x 13 inch pan (rectangular) since they are so popular they magically disappear before your very eyes. No worries you’ll have too many left over. They also freeze fabulously well. If you do choose to freeze them, bake, cool and then cut into squares and pack in a pan tightly covered. Then you can defrost the amount you want at your leisure.

K, onward to making the brownies. Preheat the oven to 350 F/180 C.

Round up your vanilla and eggs and walnuts (which are optional but delish).

Take 5 cups of the brownie mix and place in a mixing bowl. Add the vanilla and eggs and pour into the bowl.

Mix well until thoroughly combined. Add in the chopped nuts if desired and whirl briefly into the thick mixture. Grease a 9 x 13 pan. Pour the batter into pan, scraping with a spatula to get all the batter which should be thick, and using spatula, spread into corners and level it.

Pop the pan into the hot oven and bake 25-35 minutes or until set in the middle and a wooden toothpick comes out clean. The outer edges will be darker and the lighter color in the center as below. That’s how it should look.

Let cool on a wire rack. Serve cut into squares. Chewy and delicious.

Bulk Brownie Mix With Chewy Brownie Recipe

Brownie Mix:

4 cups (800 grams) sugar
3 cups (360-375 grams) flour
1.5 cups (126 grams) cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup (227 grams) margarine, softened and cut into cubes

Making the brownie batches:
Per batch add
5 cups mix
4 eggs
2 teaspoons vanilla
1 cup (113 grams) chopped walnuts (optional but awesome)

Directions:

In a large mixing bowl combine sugar, flour, cocoa, baking powder and salt. Stir well till combined. Add the margarine and combine very thoroughly till it’s reduced into tiny crumbles and incorporated thoroughly into the dry mix. At this point you have the option of storing in a tightly sealed container in fridge or freezer.

To make a batch of brownies:

Preheat oven to 350 F/180 C. Take 5 cups of the brownie mix and put in a bowl. Add the eggs, vanilla and mix till thick and combined well. If using, add the chopped nuts and whirl just till combined. Grease a 9 x 13 rectangular pan and scrape the brownie batter into the pan, smoothing into the corners and leveling.

Bake 25-35 minutes or till center is set and a wooden toothpick comes out with a clean. Cool on wire rack. If you wish to freeze the brownies, bake, cool, cut into squares and freeze in pan. Once frozen, you can put in ziploc bag and defrost as many or as few as you wish. Chewy and delish.