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Brownies
Brownies
Brownies from Box Mix
Bar Brownies
- Preheat oven as per package directions.
- Prepare the pan: line a 12 x 18-inch jelly roll pan with baking parchment.
- Mix up TWO boxes of brownie mix, as per package directions.
- Scoop mix into lined pan. Keep a one-inch border around the edge of the pan clear of mix.
- Cook as per package directions. When edges start to brown and center starts to develop fissures, it is cooked!
- Cool a bit, cut and let cool completely.
Cupcake Brownies
My favorite way because there's no cutting, crumbling or sticky fingers involved at the end. And they fit so nicely in my rubbermaids!
One ounce (dry weight) of brownie mix = one cupcake.
- Preheat oven to 350.
- Put cupcake papers in cupcake tins. Use the dry weight estimate (above) to determine how many cupcake papers you'll need.
- Mix up the brownies in a pyrex measuring cup with a spout.
- With the pyrex in one hand and a large spoon in another, pour the brownie batter into the cupcake tins. Fill almost half way. Use the spoon to cut off the flow when moving to the next cupcake.
- Cook twenty minutes (or until cupcake tops are slightly dry and crackly..
- Remove from oven and place on cooking racks. The brownies will continue to bake for another few minutes because of internal heat.
- Remove cupcakes from tins. Voila, brownies are served!
Created and maintained by M Enright
Pictures and text ©2004-2009 by Maura Enright
Brownie mix:
1 cup white sugar
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
..DIRECTIONS
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
HOMEMADE BROWNIE MIX
4 c. flour
4 1/2 c. sugar
1 c. cocoa
1 1/2 c. dry milk
1 1/2 tbsp. baking powder
1 1/2 tsp. salt
Mix well and keep in refrigerator in a canister.
To make brownies,
mix 1 3/4 cups brownie mix,
1 egg,
1/4 cup warm water,
1/4 cup oil and 1 teaspoon vanilla.
For a richer cookie, melt 1/4 cup butter and add 2 eggs.
Serve hot with ice cream.
Bake 20 minutes in 350 degree oven in 9" square pan.
BROWNIE MASTER MIX
4 c. all-purpose flour
6 c. sugar
2 1/2 c. cocoa
3 tsp. salt
4 tsp. baking powder
2 c. shortening
Mix all of dry ingredients together. Cut the shortening into the dry ingredients.
Store in dry place for up to 3 months. This will make 10 batches of brownies.
To make 1 batch of brownies:
Combine 2 cups brownie master mix,
2 eggs and
1 teaspoon vanilla. Bake at 350 degrees for 20-30 minutes.
MASTER BROWNIE MIX
6 c. flour
4 tsp. baking powder
1 1/4 tsp. salt
8 c. sugar
2 1/2 c. cocoa
2 c. shortening
Sift all dry ingredients together in large bowl.
Cut in shortening until similar to pie crust crumbs.
Store in Tupperware containers.
To use: beat together:
2 tsp. vanilla
4 c. mix 1 c. chopped nuts; optional
Bake in greased 13 x 9 inch pan at 350 degrees for 20-30 minutes.
You can double the dry mix and store. This makes about 10 pans of brownies.
Brownie Mix
4 cups sifted flour
4 1/2 cups granulated sugar
1 cup baking cocoa
1 1/2 cups nonfat dry milk
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
Sift together all of the above ingredients three times.
Store in an airtight container.
To use, heat oven to 350 degrees F.
Combine 1 3/4 cups Brownie Mix,
1/4 cup warm water,
1/4 cup vegetable oil,
1 teaspoon vanilla extract and 1 egg.
Beat with electric mixer for 1 minute at medium speed.
Stir in 1/4 cup chopped nuts, if desired.
Pour into a greased 9-inch square baking pan.
Bake for 20 minutes, or until brownies test done.
Cool in pan on rack. Cut into 3-inch squares or pie-shaped wedges.