Make this easy Fudgy Brownie Mix to keep on the pantry shelf, for fast and fudgy chocolate brownies whenever you like.
For The Mix:
- 10 ounces powdered sugar (about 2 1/2 cups, spooned; 285g)
- 3 ounces finely chopped dark chocolate, roughly 72%;
- 1/2 cup, finely chopped dark chocolate,; 85g
- 2 1/4 ounces all-purpose flour (about 1/2 cup, ; 63g)
- 2 1/4 ounces cocoa powder (about 3/4 cup ; 63g)
- 1 ounce malted milk powder, (about 1/4 cup; 30g)
- 1 1/4 teaspoons (5g) Diamond Crystal kosher salt
- 3/4 teaspoon instant espresso powder
- 1 3/4 ounces refined coconut oil, solid but creamy, (about 1/4 cup; 50g) For The Brownies:
- 2 ounces water (about 1/4 cup; 55g)
- 2 large eggs
- 1 1/2 teaspoons; 7g vanilla extract
For the Mix:
- Combine powdered sugar, dark chocolate, all-purpose flour, cocoa, malted milk powder, salt, and espresso powder in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes (the timing can vary significantly depending on the size and power of the food processor).
- Add the solid coconut oil and pulse only until well combined, about 30 seconds.
- Transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of coconut oil.
- Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and line an 8-inch-square, aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides.
- When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add water, eggs, and vanilla extract, then pulse or stir until well combined. The batter will be smooth and thin when made in a food processor, but lumpy and thick when mixed by hand. These textural differences with not affect the batter's behavior.
- To Bake: Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or non-stick pans.
- Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment, and lift to remove the brownies from the pan