Making it Monday...

I make brownies pretty regularly to take to Sunday family supper at Kasey & Beau's.  I always buy Duncan Hines Brownie Mix with Walnuts (2 boxes) to make a double batch to bake in a 9" x 13" pan.  They run about $2.60 a box these days.

This week I saw a recipe for a homemade mix and added all the ingredients to the gallon jar above and shook it up to mix together.  I haven't done the math to see if it comes out cheaper or not, but it is handy to have a big batch ready in the pantry when the need arises.  Especially one without possibly harmful food additives.

 

This photo does NOT do them justice.  They are the perfect combination of moist chewy center and flaky top crust.  

I found the recipe at the Healthy Homesteader linked here:  https://www.instagram.com/reel/C8iV70XSStw/?igsh=dGx3cXZ1cXJrcmRj

Ingredients:

3 cups flour

6 cups sugar

2 cups unsweetened cocoa powder

2 tsp sea salt

2 tsp baking powder

Directions: 

Mix all ingredients together and store in an airtight container in a dark cool location.  (I measured all ingredients into a gallon jar, put the lid on, and shook until all ingredients were evenly mixed.)

To make small batch of brownies:

Preheat the oven to 350° F and grease an 8" x 8" or 9" x 9" pan.

In a large bowl, mix 2 1/4 cup brownie mix with 1/2 cup melted butter, 2 eggs, and 1 teaspoon of vanilla extract.  Mix until batter is smooth. Pour in greased pan, and bake for 20 - 24 minutes or until toothpick comes out clean.

To make large batch of brownies:

Preheat the oven to 350° F and grease a 9" x 13" pan.

In a large bowl mix 4 1/2 cup brownie mix with 1 cup melted butter, 4 eggs, and 2 teaspoons of vanilla extract.  Mix until batter is smooth.  Pour into greased 9" x 13" pan, and bake for 30 to 35 minutes or until toothpick comes out clean.

Store baked brownies covered at room temperature.