|
My Brownie Mix
Tips: This contains no partially hydrogenated fats or preservatives
or artificial flavors or colors. It’s a mix for a basic, rather
fudgy brownie that’s a bit less sweet than most. As with the
cake mix, I’d suggest making up several batches of this mix
at one time. Store it in an airtight container (or a doubled airtight
plastic bag) in a cool, dry place (not the refrigerator) for up
to several months. You’ll need unsweetened alkalized (Dutch
process) cocoa powder to make this; I have used both Hershey and
Droste successfully. The batter will be on the thick side, of a
dark chocolate color, and not entirely smooth. If you wish, throw
some chopped nuts or chocolate chunks or chips into the batter,
adding them toward the end of the mixing process and stirring only
until evenly distributed.
These brownies can be stored airtight at room temperature for up
to two days. For longer storage, freeze them.
Approximate cost of dry ingredients: about $2.10 (approximately
21 ounces, 24 brownies from a 13 by 9 pan)
Ingredients:
- 2 cups granulated sugar
- 1 cup unsweetened, alkalized (Dutch process) cocoa powder
- 3/4 cup all-purpose flour, stirred with a fork before measuring
- Pinch of salt
Method: Sift or strain all ingredients into large bowl.
With large spoon, blend well until of an even color. Carefully pour
or spoon into airtight storage container. Seal; store at cool, dry
room temperature for up to several months.
To make a batch, you’ll need:
Yield: 24 brownies
Ingredients:
- One package or container of your brownie mix
- 4 eggs, graded “large”, beaten to combine
- 14 Tbsp. (2 sticks minus 2 Tbsp.) unsalted butter, melted
and cooled slightly
- Optional (but good): 2 tsp. vanilla
Method:
Adjust rack to center of oven; preheat oven to 350 degrees F. Place
one empty 13 by 9 inch foil baking pan inside another (you will
bake the brownies in this doubled pan).
Pour brownie mix into a large bowl. Add remaining ingredients.
With large spoon, beat about 50 strokes, stopping halfway through
to scrape spoon and bowl with rubber spatula. Scrape batter into
doubled baking pan and spread evenly, making sure batter is well-pushed
into corners.
Bake in preheated oven for 25 to 32 minutes, turning pan(s) back-to-front
once about halfway during baking time. Brownies are done when toothpick
inserted in center emerges with a few moist crumbs still clinging
to it. Do not overbake!
Remove pan to cooling rack. Allow brownies to cool completely before
cutting. Store airtight at room temperature for up to two days;
freeze for longer storage.
© Stephanie Zonis provides the above information
to anyone, but retains copyright on all text. This means that you
MAY not: distribute the text to others without the express written
permission of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify or
re-use the text on this system. You MAY: print copies of the information
for your own personal use; store the files on your own computer
for your personal use only; reference hypertext documents on this
server from your own documents. |
