DIY Groceries-Homemade Brownie Mix

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Last week I said that I was putting theme posting days on hiatus, and that is true.  I did, however, want to get these Homemade Brownie Mix recipes up before the holidays.  Even though brownie mix is one of the most heavily promoted groceries products and can often be purchased for around $1.00, it is just as cheap or cheaper to make you own.  Additionally, homemade mix does not have any of the additives and preservatives of the commercial kind.  A batch of homemade brownie mix or any other homemade mix makes a nice gift for a busy mom.  Tie it up with a pretty bow and include any nonperishable ingredients needed to make up the brownies.

I have Brownie Mix recipes from several different sources.  The only difference between the recipes is in the amount of flour and cocoa used.  I am going to post three recipes with the varying amounts.


Brownie Mix from "The Thrifty Cook" 1974
8 c. sugar
4 c. flour
2 1/2 c. unsweetened cocoa powder
4 t. baking powder
4 t. salt
2 c. vegetable shortening


Brownie Mix from "Make Your Own Groceries" 1979
8 c. sugar
4 c. flour
2 2/3 c. unsweetened cocoa powder
4 t. baking powder
4 t. salt
2 c. vegetable shortening

Brownie Mix from "Make a Mix Cookery" 1978
8 c. sugar
6 c. flour
1 (8 oz.) can unsweetened cocoa (about 3 1/2 cups)
4 t. baking powder
4 t. salt
2 c. vegetable shortening

For all recipes, combine dry ingredient in a large bowl and mix well.  With a pastry blender or two knives, cut in shortening until mixture looks like chocolate corn meal.  Place in a large airtight container.  Label and store in a cool, dry place.  Makes about 16 to 17 cups Brownie Mix.  Use within 4 months.

Brownies
2 c. Brownie Mix
2 eggs, beaten
1 t. vanilla
1/2 c. chopped nuts

Place Brownie Mix in a large bowl.  Beat eggs and add vanilla.  Blend into Brownie Mix combining well.  Mixture will not be smooth.  Stir in nuts.  Spread in greased and floured 8-inch square pan.  Bake at 350 degrees 20 to 25 minutes, until slight imprint remains when lightly touch with finger.  Cool in pan set on rack for 10 minutes or cool completely in pan.  Cut into 2-inch squares.  Makes 16.

Rich Brownies:  Add 1/4 c. melted and cooled butter or margarine to eggs.  Mix well and stir into Brownie Mix.  From "Make Your Own Groceries"

Coconut-Pecan Brownies:  In a small saucepan, combine 1/3 c. sugar, 1/3 c. evaporated milk, 1 beaten egg yolk and 3 T. butter or margarine.  Cook over medium heat about 5 minutes, stirring constantly, until mixture comes to a boil.  Remove from heat and stir in 1/4 t. vanilla, 2/3 c. flaked coconut and 1/2 c. chopped pecans.  Cool 10 minutes.  Spread on cooled brownies.  From "Make a Mix Cookery"

Quick Brownie Cake
3 eggs, separated
3 T. milk
1 t. vanilla
2 c. Brownie Mix

Beat egg yolks; stir in milk, vanilla and Brownie Mix.  Beat egg whites until stiff and fold into batter.  Spread in greased and waxed-paper lined 8-inch square pan.  Bake at 350 degrees 35 minutes.  Cool on rack.  Cut in square and spoon Fudge Sauce over cake.  Makes 6 to 8 servings.  From "The Thrifty Cook"

Fudge Sauce
1 c. Brownie Mix
1/2 c. water

Blend Brownie Mix and water in saucepan.  Cook over medium heat, stirring constantly, until mixture reaches a full boil.  Reduce heat.  Cover and simmer until sauce is thick and smooth.  From "The Thrifty Cook"

Next week I will post additional recipes that can be made with Brownie Mix as a base.

Linking to:  Melt in Your Mouth Monday
Must Try Monday
On the Menu Monday
Mangia Monday
Made by You Monday
Ingredient Spotlight