Super Fudge Brownie Mix

Course Dessert

Cuisine American

Keyword brownie mix, fudge brownies, homemade brownie mix, pantry baking mix

Prep Time 15

Cook Time 38

Total Time 53

Servings 2 batches

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 8x8 or 9x13 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)

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

8x8 pan: 3 cups mix and 6 Tbs water. Mix until combined (dough will seem too thick at first). Spread in a non-stick-sprayed 8x8 pan, rest 5 to 10 minutes while the oven preheats, bake at 350°F for 25 to 30 minutes.

9x13 pan: 6 cups mix and 3/4 c. water. Same steps in a sprayed 9x13 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

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.