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Brownie Mix

4 c Sugar
2 c Unbleached flour
1 2/3 c Unsweetened cocoa
2 ts Salt
1 1/4 c Vegetable shortening


Put sugar, flour, cocoa, and salt in a large bowl and mix until ingredients are evenly distributed. Cut in shortening with pastry blender, two knives, or fingertips until mixture resembles cornmeal. Store in an airtight container in a cool, dry place. Keeps 4 to 6 months. TO MAKE BROWNIES: Beat 2 eggs with 1 tsp vanilla in mixing bowl and blend well. Measure out 2 1/2 generous cups of Brownie Mix, but do not pack down. With a spoon beat mix into eggs until batter is smooth. Stir in 1/2 to 3/4 cup coarsely chopped pecans or walnuts. Grease and flour 8x8x2-inch baking pan. Spoon in batter and spread evenly. Bake in a preheated 350 F oven for 25 to 30 minutes, until knife inserted in center comes out clean. DO NOT OVERBAKE. Cool in pan and cut into squares. NOTE: Can also be baked in 9-inch square pan, but brownies will be thinner. Bake only 20 minutes.


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