Recipe: DIY Fudgy brownie mix

If you’re looking for an instant brownie fix after a long, tiresome day; you’re losing faith in humanity; questioning your purpose on this planet but also don’t want the sickly sweet store-bought mix which contains who knows what in it, then this recipe is for you. (To be fair I was actually surprised that I recognised most of the ingredients in Betty Crocker’s mix so Go you guys, but I mean “flavouring” – you could be a little less vague).

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If you know your brownie, you know that the melting of butter and chocolate is usually what gives it the rich, fudgy centre that you non-cakey-brownie fans crave. Because of this, it’s a bit of task getting that same texture for when you just want to throw a tray in the oven with minimal to no effort – no bain maries, no microwaving, no chocolate-stained sponges in the sink. In this recipe, it is not made dry or less chocolatey by the cocoa powder and is still rich with flavour/not greasy from the oil.

I’m super proud of this one so I hope it brings all the chocolatey baked goodness you need, on one of those days when you get home and need affirmation from a fudgy square of brownie.

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I really don’t like it when there aren’t any photos of what the recipe claims to be (I didn’t manage to snap a shot of them before they were given away) so I’m sorry, but please do trust me on this one! Fudgy, a little gooey in the centre, not too sweet, rich and chocolatey.

Recipe for Brownie Mix

Makes: 2 batches – 8 generous squares each

Ingredients:

~ 30 g milk chocolate

~ 30 g dark chocolate

120 g cocoa powder

160 g caster sugar

220 g light brown soft sugar

240 g plain flour

 

a pinch of salt

Method:

  1. Shave/Chop chocolate using a sharp knife.
  2. Blend in a food processor until fine.
  3. Whisk the rest of the ingredients and place in a storage container.

Recipe for Brownies

Makes: 8 squares or 12 smaller brownies

Need: 23 x 13cm (aka 9 x 5″ / 2 lb / 900 g) loaf tin*

Ingredients:

10 tbsp flavourless oil

2 eggs

Half DIY brownie mix made above (mine came to about 405 g)

Method:

  1. Preheat oven to 180°C.
  2. Grease loaf tin with oil.
  3. Measure out dry mix – getting rid of bigger lumps with the back of a spoon.
  4. Add oil and eggs.
  5. Use a spoon to mix until just combined.**
  6. Bake for 15-19 minutes.***

Notes:

* You of course don’t need this exact size but you might achieve a different texture if baked in a different tray – so be extra careful with timings when baking!

** Overmixing is not good. It will either aerate the mixture, making it cakey, or over-work it, making it dense and stodgy. As I said, not good.

*** Always bake for less time initially ’cause you can’t undo it once the oven has done its thing. It’s different for each one and  depends how cooked you like your brownie. If you like it like my sister, fudgy and a little undercooked/gooey in the centre, I went for 18-19 minutes 🙂

P.S. It works as a gift too!