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Brownie Mix
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brownie Mix

Date Added: May 17, 2014


4 Cups Sugar
2 Cups Unbleached Flour sifted
1 Cups Unsweetened Cocoa sifted
2 Teaspoons Salt (I used reduced sodium)
1 1/4 Cups Vegetable Shortening chilled, solid
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1. Put sugar, flour, cocoa, and salt in a large bowl and mix until ingredients are evenly distributed.

2. Cut in shortening with pastry blender, two knives, or fingertips until mixture resembles cornmeal.

3. Store in an airtight container in a cool, dry place.

4. Keeps 4 to 6 months. TO MAKE BROWNIES: Beat 2 eggs with 1 tsp vanilla in mixing bowl and blend well.

5. Measure out 2 1/2 generous cups of Brownie Mix, but do not pack down.

6. With a spoon beat mix into eggs until batter is smooth.

7. Stir in 1/2 to 3/4 cup coarsely chopped pecans or walnuts.

8. Grease and flour 8x8x2-inch baking pan. Spoon in batter and spread evenly.

9. Bake in a preheated 350 F oven for 25 to 30 minutes, until knife inserted in center comes out clean.

10. DO NOT OVERBAKE. Cool in pan and cut into squares.

11. NOTE: Can also be baked in 9-inch square pan, but brownies will be thinner.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cocoa Powder, Natural Sweeteners allergies.
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