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A box brownie mix might be nostalgic and easy but Homemade Brownie Mix is even better. This easy mix makes several sizes of rich, chocolatey, fudgy brownies anytime you want! Keep it in your pantry and you can have brownies whenever you want – no box needed!
Growing up we lived on box brownie mix. No shame in the semi-homemade game, but since I learned how to make my own mixes I’ve stopped buying as many boxes. I love keeping homemade brownie mix in my pantry for when I want a last minute batch of fudgy brownies (especially when I want to make a single serving).
That’s what sets this recipe apart from all the rest: I’ve tested making all different sizes of this recipe: small batch, thick brownies, brownies in a 9×9-inch or 9×13-inch pan, etc. You don’t have to guess at anything: all the instructions are here for you in one place!
Homemade Brownie Mix Video
4 Ingredient Brownie Mix
- Cocoa Powder: Use unsweetened cocoa powder for a regular chocolatey brownie. You can also use Dutch Process or Black cocoa for a deeper, darker chocolate flavor.
- Sugar: Granulated sugar is best, but you can use half and half brown and white sugar if you want. I just don’t recommend using all brown sugar.
- Flour: This recipe was tested extensively with all-purpose flour. For gluten-free brownies you can use a 1:1 Gluten Free AP Flour substitute.
- A little salt to cut the sweetness and add depth to the brownie flavor. Salt plus chocolate is heavenly. All desserts need a little salt to balance the flavor.
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How to make Brownies from Brownie Mix
When storing or gifting this brownie mix you’ll need to include directions for how to make the brownies and what ingredients to add.
- Fat: All good brownies need some sort of fat to be rich and fudgy. This recipe has been tested with melted unsalted butter, vegetable oil, and liquid coconut oil, all with success. You could also use canola oil but I don’t recommend olive oil or margarine.
- Eggs: Did you know that the structure (and often fudgy texture) of brownies comes from the eggs? The whites give stability to the brownies and the yolks add additional fat and richness.
- A touch of vanilla extract (or vanilla bean paste) adds a little depth.
- Water or Coffee: Box brownie mix has the addition of water, and so does this recipe. However, I suggest adding hot (or room temperature) coffee. The coffee enriches the chocolate flavor (don’t worry, they won’t taste like coffee). Using hot liquid blooms the cocoa which also enriches the flavor.
Brownie Mix Pan Sizes
- A small batch is made with 1 cup of mix and baked in a bread pan. Perfect for when you know you’re going to eat a whole pan of brownies. Think of it as portion control.
- The medium batch is baked in a 9×9 pan, using 2 cups of mix. I usually prefer 9×9 pan recipes because there are only 3 people in my family.
- The large batch is baked in a 9×13 pan, using 3 cups of mix.
- The THICK large batch is baked in a 9×13-inch pan but uses the whole mix so you get thick fudgy brownies.
Dorothy’s Testing Notes & Storing
- Store brownie mix in a cool, dark place (like a pantry) in an airtight container, bag, or jar, tightly sealed. It will last up to 6 months if stored properly.
- When stirring sugar into the butter/oil mixture, always stir for 30 seconds. This helps achieve the crackly top you’re used to on a box brownie mix.
Homemade Brownie Mix Recipe
Video
Ingredients
For the Mix:
- 2 cups (400g) granulated sugar
- 1 cup (80g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- ½ teaspoon salt
For the prepared Brownies (See directions for amounts depending on pan size):
- Melted unsalted butter, vegetable oil, or liquid coconut oil
- Large Eggs
- Water
- Vanilla Extract
Instructions
To Make the Mix:
- Whisk together all mix ingredients in a large bowl. Place in an airtight container or gallon size ziploc bag. Store until ready to make brownies.
- You can also gift this brownie mix in a large jar. Just attach directions as written below!
To Make a Loaf Pan of Brownies:
- Mix 1 cup of Brownie Mix with 1/4 cup melted butter (or you can use vegetable oil, or liquid coconut oil), 1 egg, 1/2 teaspoon vanilla extract, and 1 1/2 teaspoons water. Spread in a loaf pan (4×8 or 9×5) that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 12-15 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
To Make a 9×9-inch Pan of Brownies:
- Mix 2 cups of Brownie Mix with 1/2 cup melted butter (or you can use vegetable oil, or liquid coconut oil), 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon water. Spread in a 9×9” pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 20-24 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Thin 9×13-inch pan Brownies:
- Mix 3 cups mix, ¾ cup vegetable oil liquid coconut oil, or melted butter, 3 large eggs, 1 teaspoon vanilla extract, 1½ tablespoons water. Spread in a 9×13-in pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 18-22 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Thick 9×13-inch pan Brownies:
- Mix entire mix, 1 cup vegetable oil liquid coconut oil, or melted butter, 4 large eggs, 1 teaspoon vanilla extract, 2 tablespoons water. Spread in a 9×13-in pan that’s been lined with foil and sprayed with cooking spray. Bake at 350°F for about 18-22 minutes, until a toothpick comes out 1” from the edge of the pan with only a few crumbs. Cool before slicing into squares.
Notes
- 1/4 cup for loaf pan
- 1/2 cup for 9×9 pan
- 1 cup for 9×13 pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mix-In Ideas for Brownies
Plain brownies are my favorite – just pure chocolatey fudgy heaven. But if you like to add crunch to your brownies you definitely can. Depending on pan size, add approx 1/4 cup to 1 cup of add-ins. Here are some ideas:
- Chopped Oreos make delicious Oreo Brownies
- M&M Brownies with any kind of M&Ms
- We love making ultimate Reese’s brownies by adding peanut butter cups and Reese’s Pieces.
- Walnut Brownies (or use pecans)
- You can also bake these in muffin pans to make brownie bites.
Just made these with the 9×13 recipe. I added a tablespoon of water but they are now my favorite from scratch brownies. Blew my old recipe out of the water. 🙂 Next I’ll try adding walnuts! Thanks for sharing 🙂
Oh!! What have you done to meeee??!! I made a small (thankfully) batch of your brownies using your brownie mix. So gooey and squidy. It would be fair to say: they are all gone!!
I’m so glad you like them Emma! Whenever I make them they’re gone in a flash too!
Just a little story…my husband needed something to bring to a potluck and found himself at home with our baby while I was at the urgent care facility. I sent him this recipe, and said that he needed to make the mix, use three cups in a 9×13 pan, and then follow the directions.
He felt like he could handle that. When I got home, the brownies were in the oven! I asked what he had done with the rest of the mix…and of course he had no idea what I was talking about. Yep, he used the whole mix and then made it up according to your 9×13 instructions. Then I looked in the oven…he had used a 7×11 pan. So, we baked the brownies a lot longer than intended, and when it came time to cut them, they were well beyond moist. 😉 But there was no time to make changes, so he brought them as-is. Amazingly, they tasted great! Like a cross between brownies and fudge! Just thought you might like to know that even when you fail to follow the directions, they’re still pretty delicious!
That’s great to know! My husband has done that too, with frosting. I wondered why it was soupy and he just added ALL the milk at once! Ha!
Just made these brownies! Delish! Thank You
I’m so glad you enjoyed them!!
VERTIGO! Ughhhhh!!
UNTIL ‘one’s been there, done that’…. They would not even begin to imagine!!
I’ve SUFFERED (that IS the perfect word to describe it)…. For 6+ LONG years! I KEEP Meclizine & PHENERGAN in my purse… AT ALL TIMES!
The Lord has truly been my HELP & HEALER…..as I have not had an “episode” in nearly 8 months! PTL!!
I will certainly be praying for you!!
And in the meantime…. While making me up some of this ABSOLUTELY DELICIOUS LOOKING BROWNIE MIX….
Trying to figure out a way….. Of HOW CHOCOLATE ….
Can take the place…. Of the “Mec & Phen” 😉
I KNOW this will be a TOUCHDOWN…. For our short Super Bowl get together …. This Sunday….after church!
(I really do HATE football…..OHHHHHH but the EATING/SNACKING IS….
AWESOME!!)
Thank you! It got much better once I started using a nasal spray. Now if I feel it coming on I start taking decongestant right away and it helps a lot!
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