Making your own cake mixes-Food Storage Style: Fudge Brownies

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!


This week is the week where I am sharing with you awesome homemade mixes for cakes, brownies, and muffins from food storage and yesterday, I shared the Dark Chocolate Cake mix (the one that made me decide to NEVER buy another store bought mix again).  Today is BROWNIES….FUDGE BROWNIES.  Okay, if you’re like me-you’re nervous to try homemade brownies because, let’s be honest, there are a lot of BAD homemade brownie recipes out there.  Personally, to me, a good brownie has to be FUDGY and most store bought mixes are so ooey gooey fudgy and a lot of homemade brownies are not (or at least the ones that I’ve tried).  So, to be honest, I really debated on whether or not it would be possible to make a homemade brownie mix similar to what you would find at a store.  However, this was meant to be because-FINALLY!  I found THE BEST BROWNIE recipe for making a homemade brownie mix. The best news, for someone like me who loves beans, is that it is STILL fudgy even after substituting 100% of the oil for beans.  Totally A-W-E-S-O-M-E!

HOMEMADE FUDGE BROWNIE MIX-FOOD STORAGE STYLE!


MAKING THE MIX:

• 3 C. cocoa
• 8 C. white sugar
• 2/3 C. dry egg powder
• 4 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:

• 4 C. brownie mix
• 1 C. oil or bean puree
• 1 t. vanilla extract
• 1/3 C. water
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Add wet ingredients to mix and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake).  (Bake 50 minutes for 8×8 pan.

THE ONE BOWL RECIPE:

• 3/4 C. cocoa
• 1 C. butter, melted (or bean puree)
• 2 C. white sugar
• 3 eggs (3 T. dry egg powder + 1/3 C. water)
• 1 t. vanilla extract
• 1 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Mix dry ingredients together.  Add wet ingredients and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake).  (Bake 50 minutes for 8×8 pan.

CRYSTAL’S EXPLANATION

So I know what you’re thinking now.  “Oh MY!  A WHOLE CUP of oil?!  My store bought mix only calls for 1/2 – 3/4 C. oil-how is this healthier?”  Well, here is the deal.  Your brownie mix from the store has partially hydrogenated oils in it.  They have already put in some of the oil required in the recipe in the mix.  If you are nervous about any other part of the recipe (lots of sugar, etc.), the sad thing is, it’s the ugly truth about brownies.  Part of why I like cooking from scratch is that you can actually SEE what is going in the recipe and with a mix you can’t.  You can judge just from the ingredients how much you should really have.  And again, another plug for using BEANS for oil and butter and adding whole wheat to your mix!  The fiber and protein in the beans and wheat help your body digest the sugar easier, fills you up faster, and cut the calories from the fat.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! ;)

It includes…

  1. How to make your own homemade cake, brownie, and muffin mixes
  2. How to use beans for butter or oil in your baking
  3. My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
  4. AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

© 2012, Crystal. All rights reserved.

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  • Stephanie

    Are you using black or white bean puree to this mix?

  • Gina Tucker

    Crystal, does substituting beans for butter work in whole wheat bread recipes as well?

  • cojudy

    Love this handout!  I’m printing it right now and putting it in my recipe notebook!  Thanks!

  • Kimberly

    Have you ever tried using ground beans (maybe for example in the mix?) I made your chocolate molten cake using 2 Tablespoons of black bean flour and 2 extra Tablespoons of milk to make up for the liquid. Worked out great. I also have a waffle mix recipe that uses no oil and has bean flour in the mix. Just wondering if you had ever experimented with bean flours.
    Thanks for the great handout.

  • eatfoodstorage

    That’s a great tip!

  • Karen Murray

    love the handout…printing it and pinning it! thanks so much!

  • Heidi

    Crystal, I need your help! y family loves brownies.The brownies from the “make your own brownie mix” turned out all wrong. What did I do wrong? They were like sand and oil when they went into the pan. Then after baking they were hard as a rock, not cake like at all. I love the muffin mix though.

  • eatfoodstorage

    hmm…you’ll need to tell me more about what you did…so I can help you!

  • Heidi

    I mixed the dry mix all together then 3 days later pulled out the dry mix in a bowl then added the oil and water. It turned out gritty in the bowel but I left it alone and put it in the 9 x 13 dish and baked. They were hard as can be and very oily. What should the mix look like when you add went ingrediance? Thx

  • Heidi

    Crystal I forgot to tell you what I used in the dry mix. White flour dry egg powder, cocoa. Wet I used wesson oil , and water, vanilla, real butter. Thx 

  • eatfoodstorage

    The only thing I can think of is that you overcooked them. Can you give me anymore details?

  • Rebecca

    Mine came out very rubbery. Is that overcooked? Next time I will use only half beans if that is what makes it easy to overcook.

  • Pumkenheim

    I had a similar problem…the batter went in gritty (9×13 pan). After 35 min the brownies were bubbling and looked very wet, so I left them in another 7 min. That’s when I realized they weren’t getting any cake-ier and I pulled them out. The flavor is fine, but they still are super crunchy, dry on top and oily on the bottom. Could it be too much oil to start with?

  • DJ

    I had the same problem as the others. I did not overcook them and they are very oily. Should the recipe be 1 cup water and 1/3 cup oil?