Double Chocolate Brownie Mix

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Double Chocolate Brownie Mix

A fudgy, giftable jar mix loaded with cocoa and chocolate chips. Keep a few jars in the pantry—just add butter, eggs, and vanilla for bakery-style brownies any night of the week.

Jar of double chocolate brownie mix layered with cocoa and sugar next to brownie squares
10 minutes (mix only) Makes: 1 jar mix (1 × 8-inch pan) Per pan: 16 small or 9 large squares Category: Dry Mixes · Desserts

Mix Ingredients (for one jar)

  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (natural or Dutch-process)
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup chocolate chips
To make the mix: In a bowl whisk flour, baking powder, and salt. Layer sugar, cocoa, flour mixture, and chocolate chips in a 1-quart jar (or just combine everything in a container). Seal airtight.

Jar Label (write this on the container)

“To bake: Heat oven to 350°F. Melt ½ cup (1 stick) butter. Whisk with 2 eggs and 1 tsp vanilla. Stir in the brownie mix just to combine. Spread in greased 8-inch pan. Bake 22–28 min until set at edges and a toothpick has moist crumbs.”

Step-by-Step: Bake One Pan

Per-Batch Wet Ingredients

  • 1 jar Double Chocolate Brownie Mix (above)
  • ½ cup unsalted butter, melted and slightly cooled (or ½ cup neutral oil for dairy-free)
  • 2 large eggs
  • 1 tsp vanilla extract
  1. Prep. Heat oven to 350°F / 175°C. Grease an 8-inch square metal pan (or line with parchment sling).
  2. Mix. Whisk butter, eggs, and vanilla. Add the brownie mix and stir just until no dry pockets remain—overmixing makes cakier brownies.
  3. Bake. Spread in the pan; smooth top. Bake 22–28 minutes (9-inch pan: 18–23 minutes), until edges are set and a toothpick inserted 2 inches from the edge shows moist crumbs.
  4. Cool & slice. Cool at least 20 minutes for clean cuts. For super-neat squares, chill 30 minutes.
Pan size: Double the recipe for a 9×13-inch pan and bake 25–32 minutes.

Fudgy vs. Cakey (+ Variations & Storage)

  • Extra fudgy: Use oil instead of butter and bake toward the shorter time.
  • Shinier tops: Whisk the sugar with hot butter 30–45 seconds before adding eggs.
  • Cakier: Beat in 1 extra egg or add 2 Tbsp milk to the batter.
  • Cocoa notes: Natural cocoa gives a brighter chocolate flavor; Dutch-process is darker and smoother—either works.
  • Flavor ideas: ½ cup chopped walnuts or pecans · ½ tsp espresso powder · swirl ¼ cup peanut butter or caramel · mint chips for “peppermint brownies.”
  • Make-ahead: Mix keeps airtight up to 6 months in a cool, dry pantry. Baked brownies keep 3–4 days covered at room temp or freeze up to 3 months.
  • Gluten-free: Substitute a 1:1 gluten-free baking blend (with xanthan gum).
  • Dairy-free: Use neutral oil in place of butter; choose dairy-free chips.
Yield (mix)1 jar; bakes 1 × 8-inch pan
Active TimeMix: ~10 min · Baking: 22–28 min
CategoryDry Mixes · Desserts