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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.
I wish I only got chocolate cravings once in awhile. I crave it everyday! Love that this uses cocoa powder. I hate messing with chopping/melting chocolate for brownies.
Oh, me too. I need some chocolate every day or I go crazy!
I hope your vertigo gets better soon, Dorothy! My mom had it off and on, and I had it once – yuck! Thanks for the recipe for the mix! Most of the store box mixes have hydrogenated oil; the others are really expensive. We have neighbor kids coming over tomorrow – this will be a great treat after lunch!
Thanks Laurie! As much as I love my box mixes, I love moving away from them for that reason. Enjoy!
Oh my goodness Dorothy! Vertigo does not sound like fun at all. Carrie (from the blog Poet in the Pantry) was describing her vertigo experiences at BlogHer Food in Miami, and I just wanted to give her a huge hug. I’d do the same to you, if we weren’t so darn far away! 🙂 But in the meantime, a big plate of fudgy brownies should at least make you feel a little better, right? Especially when they’re from a homemade mix!!
Thanks Amy! You’re so sweet!! 🙂
I despise mecclizine/dramamine!! I have had meniere’s for 15 years, and it sucks. I would like some unicorn glitter though. 😉 I love this mix Dorothy, in fact why didn’t I think of it? I hope you feel better soon!
Thank you Lisa! My dad has Meniere’s and I’ve had ear problems (tubes, infections, fluid, etc) all my life, so I’m just hoping that’s not the path I’m heading down!!!
I have chocolate cravings all of the time. I would love to have this just sitting in my pantry!!
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