This brownie mix is fast and easy to mix up and great to have on hand for when you want something sweet. It's cheaper than store-bought, and has a great dense, fudgey texture. It's easy to mix up a few batches at a time, so you can have some for you or as a quick gift from your kitchen.
Author: Mary Gillespie
3/4cup/ 187.5 ml all-purpose flour
1/2cup/ 125 ml granulated sugar
1/2cup/ 125 ml brown sugar
1/2cup/ 125 ml cocoa powder
1-1/2teaspoons/ 7.5 ml instant coffee powder
1/2teaspoon/ 2.5 ml salt
1-1/2teaspoons/ 7.5 ml baking powder
1/2cup/ 125 ml oil or melted butter
2tablespoons/ 30 ml water
1teaspoon/ 5 ml vanilla
1/2cup/ 125 ml add-ins: nutschocolate chips, etc (optional)
To make mix:
In medium bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, coffee powder, salt, and baking powder.
Make sure all ingredients are well mixed and all there are no lumps.
Transfer mix to a storage container and store in a dry cupboard until you are ready to use it.
To make brownies:
Preheat oven to 350 degrees F / 180 degrees C if you are using a metal pan, and to 325 degrees F / 170 degrees C if you are using a glass pan.
Lightly grease 9 x 9-inch / 23 x 23-cm pan, and line with parchment paper.
Dump dry brownie mix into a medium size bowl.
Add oil or melted butter, water, eggs and vanilla. Stir until all the wet ingredients are incorporated into the dry ingredients. The batter will be very stiff. (If you prefer, you can beat eggs with oil, water and vanilla before adding to the dry mix.)
Spread brownie mixture into prepared pan. Smooth top. Bake for 20 - 25 minutes until brownies are set in middle, but aren't hard. You can underbake them slightly because they will continue to cook a bit when they are removed from the oven. The brownies will not rise significantly during baking.
Remove brownies from oven and set pan on a cooling rack.
When brownies are cool, remove from pan using parchment paper to lift them. Cut for serving.
If you prefer a slightly lighter brownie, you can use 1/3 cup / 80 ml oil or melted butter + 1/3 cup / 80 ml water in place of the 1/2 cup of oil listed in the recipe.