Brownie Mix

This recipe comes from one of those self-published Once a Month cooking cookbooks, mustard yellow with a black comb-binding that’s breaking and the pages are tearing out. You can tell we like this recipe very much because these pages are covered in chocolate stains. Mine is called Custom Cooking I, by Mary Carney. I don’t know if there was ever a Custom Cooking II, and I don’t know if she’s still writing and publishing. We’ve had this since shortly after it was published in 1993, and I’ve found it a practical, basic bulk cooking resource. Most of the rest of the recipes are journeyman food- workaday, nothing spectacular or exotic, but a very useful cookbook for beginning bulk cookers.

The Brownie Recipe is also pretty basic, but you can’t really go wrong with chocolate and this makes whipping up a batch of brownies on a whim easy and it’s much more frugal than buying boxed mixes. We do use whole wheat flour mainly because that’s almost all we ever have.

Combine in a VERY large container (some people might use a bucket- we have friends who mix large batches of food in a clean ice chest):

8 cups of flour
8 teaspoons of baking powder
4 teaspoons salt
16 cups of sugar
5 cups of cocoa powder

Cut in 4 cups of solid shortening (lard, butter, margarine, coconut oil…) until the mixture resembles coarse crumbs.

Cover this and keep it in a cool, dark place. Coconut oil and lard will keep better than butter or margarine. It doesn’t need to be refrigerated.

To make an 8X8 pan of brownies, grease your pan and mix 2 cups of the mix, 2 eggs, and 1 teaspoon of vanilla extract. The secret to rich, moist, brownies is not to over mix, so just combine this until the eggs are blended. Pour mix into pan and bake 20-25 minutes at 350 degrees.

Reposted at The Common Kitchen

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