Super Fudge Brownie Mix
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A pantry brownie mix with cocoa, shortening and a choice of chia, flax or egg replacer. Keep it on the shelf, then bake in an 8×8 or 9×13 pan.
Ingredients
- 2 cups sugar
- 1 1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1/2 cup solid all-vegetable shortening
- 2 tsp vanilla powder
- 1 tsp baking powder
- 4 Tablespoons of one of these (not all): chia seeds ground flaxseed/flaxmeal, or powdered egg replacer
- 1 cup chopped nuts (optional)
- 1/2 c. chocolate chips or butterscotch chips or Andes chocolates (optional)
Equipment
- mixing bowl
- 9×9-inch pan
- 9×13-inch pan
- airtight jar
Directions
- Stir the sugar, flour, cocoa, salt, and vanilla powder together.
- Work in the shortening until the mixture looks like fine crumbs.
- Add the chia, flax, or egg replacer and stir well.
- Mix in any optional nuts and chips.
Notes
8×8 pan: 3 cups mix and 6 Tbs water. Mix until combined (dough will seem too thick at first). Spread in a non-stick-sprayed 8×8 pan, rest 5 to 10 minutes while the oven preheats, bake at 350°F for 25 to 30 minutes.
9×13 pan: 6 cups mix and 3/4 c. water. Same steps in a sprayed 9×13 pan; rest 5 to 10 minutes; bake at 350°F for 35 to 38 minutes.
Storage: mix keeps up to 6 weeks in the pantry.
Nutrition
Serving: 396g | Calories: 1704kcal | Carbohydrates: 293g | Protein: 20g | Fat: 64g | Saturated Fat: 17g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1144mg | Potassium: 863mg | Fiber: 22g | Sugar: 201g | Vitamin A: 0IU | Vitamin C: 0.1mg | Calcium: 240mg | Iron: 11mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 batches; of one of these: chia seeds (the first choice counted). Brands and portions vary, so use it only as an approximation.
