photo by Zurie
- Ready In:
The dry mixture
- 5 cups sugar
- 3 cups unsweetened cocoa powder, bitter not sweetened
- 3 cups flour
- 6 teaspoons baking powder
- 1 tablespoon salt
The wet mixture
- 7 tablespoons melted butter
- 2 large eggs, largest size, beaten
- 1 -2 tablespoon water
- 1 teaspoon vanilla
Optional but really makes a difference
- 1⁄2 1/2 cup pecans (optional) or 1/2 cup macadamias, broken (optional)
- 1⁄2 cup chocolate chips or 1/2 cup grated chocolate, semisweet
- In a large bowl, mix the dry ingredients very, very well using a whisk and turning over with a spoon. Make sure the mixture is smooth and without lumps.
- Transfer to an airtight container and keep at room temperature in a cupboard.
- Makes 10+ cups dry mixture.
To bake a quick batch:
- Heat oven to 350 deg F/180 deg Celsius. If using a convection/fan oven, lower temperature slightly.
- Line an 8 x 8" (approx.) square baking dish or tin with foil or non-stick paper, and grease the foil/baking paper as well.
- Shake the dry mixture in the tin to aerate, then sift 2 cups into a mixing bowl.
- Combine with the butter, beaten eggs, just enough water* and vanilla, until well blended.
- *Don't use 2 tablespoons water all at once, as you might not need it.
- Use your own judgement here: because the dry mixture might have settled and become denser, your wet mixture could be a little dry. Add a teaspoon of water at a time and blend, adding a little more if necessary.
- At the same time you might be using cup measures smaller than an 8 oz/250 ml measuring cup, in which case do not add the water until you have blended in the eggs and butter.
- Then use just enough water: you want a firm, smooth, easily spreadable batter.
- At this stage you add the nuts and chocolate bits, if used. Someone also suggested chopped marshmallows -- I haven't tried that.
- The chocolate chips or grated chocolate plus nuts put this brownie in a higher league!
- Spread in prepared pan, and bake about 35 minutes until a skewer inserted comes out clean.
- Cool on a wire rack and cut into neat bars when cool.
Questions & Replies
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I gave this 4 stars for convenience- I used 2 tbsp of Kaluha in the mix, but the flavor just wasn't there - they were also not as moist as I like my brownies to be, so I think that next batch I will make with buttermilk. ***Ok - so now it needs a 5 star rating - I used 3 tablespoons of buttermilk this time instead of the kaluha and they were extremely moist - I'll be making these again!!
This mix is not only easy, it produced the best brownies I have ever made in 40 years of cooking! Never again will I buy the box mixes. Not only do I have a wonderful batch of brownies and a great smelling house, I have 4 pint jars to give as gifts - well, maybe I'll keep just one ;). To bake, I added the eggs, water, Watkin's Vanilla, 7 tablespoons of melted butter, 1/2 cup chocolate chips and 1/2 cup chopped walnuts. Used a buttered glass 8"x8" baking dish (no foil) and baked at 350 degrees for 35 minutes (I am at sea level). To quote Rachael Ray: "Yummo!". Thanks, Zee, hubby and son scarfed them down - you made me a hero! 12/25/2006 - Made these again and substituted Kaluha for the water, absolutely delicious! Baily's Cream is the next version since everyone is already asking for more :)
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).