Brownie Mix Recipe

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Classic Brownie Mix

Rich, fudgy brownies from a simple pantry dry mix. Keep a jar ready—add melted butter, eggs, and vanilla, then bake. Perfect for bake sales, weeknights, and last-minute cravings.

Prep: ~10 min Bake: ~25 min @ 350°F Yield: 1 (8-inch) pan Category: Dry Mix • Brownies
Jarred brownie mix with a stack of classic brownies

Ingredients

Dry Brownie Mix

  • 1 cup granulated sugar (200 g)
  • ⅓ cup all-purpose flour (40 g)
  • ⅓ cup unsweetened cocoa powder (35 g)
  • ¼ tsp baking powder
  • ¼ tsp fine sea salt
To store the mix: Whisk thoroughly for an even blend. Keep airtight up to 12 months in a cool, dry cupboard. Label with the “To Bake One Pan” directions.

To Bake One Pan

  • 1 full jar of Brownie Mix (above)
  • ½ cup (113 g) melted unsalted butter or neutral oil for dairy-free
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • Optional: ½ cup chocolate chips or chopped nuts

Step-by-Step Instructions

  1. Heat oven. Preheat to 350°F / 175°C. Line an 8-inch square pan with parchment, leaving handles.
  2. Mix wet ingredients. Whisk melted butter, eggs, and vanilla until glossy.
  3. Stir in the mix. Add the dry mix; whisk just until combined. Fold in chips or nuts—do not overmix.
  4. Bake. Spread batter in the pan; bake about 25 minutes until a toothpick has a few moist crumbs (no wet batter).
  5. Cool & slice. Cool completely in the pan for tidy squares; lift out and cut 9–16 pieces.
Fudgier brownies: Pull from the oven as soon as the center is set and edges just begin to pull away.

Pro Tips, Variations & Storage

  • Espresso boost: Add ½–1 tsp instant espresso to the dry mix to deepen chocolate flavor.
  • Extra chocolatey: Fold ½ cup chips into the batter; sprinkle a few on top.
  • Nutty: Stir in ½ cup toasted walnuts or pecans.
  • Oil option: Substitute neutral oil for dairy-free brownies (texture is extra fudgy).
  • Metal vs. glass: Metal pans bake faster with chewier edges; glass may need 3–5 extra minutes.
  • Double batch: For a 9×13 pan, double everything and bake 25–30 minutes.
  • Storage: Airtight up to 3 days at room temp; freeze slices up to 3 months (wrap tightly).

FAQ & Troubleshooting

  • Cakey instead of fudgy? Don’t overbake; remove when the center is just set with moist crumbs on a tester.
  • Dull top? Whisk the eggs well with butter and vanilla to aerate slightly for a shiny crust.
  • No butter? Use neutral oil; add a pinch more salt to balance.
  • High altitude? Reduce baking powder to a scant 1/4 tsp and check 3–4 minutes early.
Yield
9–16 brownies (8″ square)
Active Time
~10 minutes prep · ~25 minutes bake
Category
Dry Mixes · Brownies
Gift it! Layer the dry mix in a 16-oz mason jar. Tie with ribbon and attach an instructions tag with the wet add-ins and bake time.