recipe

Make a big batch of dry brownie mix, then scoop some out and mix with your liquid ingredients to make a batch of brownies whenever you want!

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 10 minutes for brownie mix; 50 minutes for brownies, plus 1½ hours cooling time
yield
  • Makes 4 batches of brownies (16 brownies per batch)

Prepare Ingredients

Brownie Mix

6 cups (42 ounces)
sugar
1 cup (6 ounces)
semisweet chocolate chips
4 cups (12 ounces)
Dutch-processed cocoa powder
2 cups (10 ounces)
all-purpose flour
1 teaspoon
salt

To Make 1 Batch of Brownies

Vegetable oil spray
8 tablespoons
unsalted butter, melted and cooled
3
large eggs
2½ cups (17½ ounces)
Brownie Mix

Gather Baking Equipment

Brownie Mix

Food processor
Extra-large bowl
Whisk
Large airtight storage container

To Make 1 Batch of Brownies

  • Aluminum foil
  • Ruler
  • 8-inch square metal baking pan
  • Large bowl
  • Whisk
  • Rubber spatula
  • Toothpick
  • Oven mitts
  • Cooling rack
  • Cutting board
  • Chef’s knife
1
 
6 cups (42 ounces)
sugar
1 cup (6 ounces)
semisweet chocolate chips

For the brownie mix: Add sugar and chocolate chips to food processor and lock lid into place. Turn on processor and process until mixture is combined and chocolate chips are coarsely ground, about 1 minute. Stop processor.

 
2
 
4 cups (12 ounces)
Dutch-processed cocoa powder
2 cups (10 ounces)
all-purpose flour
1 teaspoon
salt

Remove lid and carefully remove processor blade (ask an adult for help). Transfer mixture to extra-large bowl. Add cocoa, flour, and salt to bowl.

 
3
 

Whisk until very well combined, about 1 minute. Transfer brownie mix to large airtight storage container. (Brownie mix can be stored at room temperature for at least 2 months.)

 
4
 
Vegetable oil spray

To make one batch of brownies: Adjust oven rack to middle position and heat oven to 325 degrees. Make aluminum foil sling for 8-inch square metal baking pan following photos below. Spray foil with vegetable oil spray.

Fold 2 long sheets of aluminum foil to match width of baking pan (For an 8-inch square pan, both sheets of foil should measure 8 inches wide and roughly 13 inches long).

Lay sheets of foil in pan so sheets are perpendicular to each other. Let extra foil hang over edges of pan. Push foil into corners and up sides of pan, smoothing foil so it rests against pan.

 
5
 
8 tablespoons
unsalted butter, melted and cooled
3
large eggs

In large bowl, whisk melted butter and eggs until combined.

 
6
 
2½ cups (17½ ounces)
Brownie Mix

Add 2½ cups Brownie Mix to bowl. Use rubber spatula to stir until just combined and no dry mix is visible. Use rubber spatula to scrape batter into foil-lined baking pan and smooth top.

 
7
 

Place baking pan in oven. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes.

 
8
 

Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let brownies cool completely in pan, about 1½ hours.

 
9
 

Use foil sling to carefully lift brownies out of baking pan and place on cutting board. Cut into squares and serve.