Makes 4 batches of brownies (16 brownies per batch)
Prep Time: 10 minutes for brownie mix
Cook Time: 50 minutes for brownies, plus 1½ hours cooling time

We love baking brownies from scratch, but we also love the convenience of store-bought brownie mix. Enter: DIY brownie mix, the best of both worlds. For super chocolaty brownies we turn to a combination of semisweet chocolate chips and Dutch-processed cocoa, which has a deeper chocolate flavor than natural cocoa powder.

Scoop your mix into one large airtight container for storage, or batch out the mix into 4 individual airtight containers to use later or give as gifts (2½ cups of mix per batch).

SHOPPING LIST

BROWNIE MIX

semisweet chocolate chips
Dutch-processed cocoa powder
2 cups (10 ounces) all-purpose flour
1 teaspoon table salt

TO MAKE 1 BATCH OF BROWNIES

3 large eggs
2½ cups (17½ ounces) Brownie Mix
TIP: We strongly recommend using Dutch-processed cocoa powder here. If you use natural cocoa powder, your brownies will be more dense.

INSTRUCTIONS FOR MAKING YOUR OWN BROWNIE MIX

For the brownie mix:

    1. Add sugar and chocolate chips to food processor and lock lid into place. Turn on processor and process until mixture is combined and chocolate chips are coarsely ground, about 1 minute. Stop processor.
    2. Remove lid and carefully remove processor blade (ask an adult for help). Transfer mixture to extra-large bowl. Add cocoa, flour, and salt to bowl.
    3. Whisk until very well combined, about 1 minute. Transfer brownie mix to large airtight storage container. (Brownie mix can be stored at room temperature for at least 2 months.)

To make 1 batch of brownies:

    1. Whisk the Brownie Mix inside the container to ensure that all the ingredients are evenly distributed.
    2. Adjust oven rack to middle position and heat oven to 325 degrees.
    3. In large bowl, whisk melted butter and eggs until combined.
    4. Add 2½ cups Brownie Mix to bowl. Use rubber spatula to stir until just combined and no dry mix is visible. Use rubber spatula to scrape batter into foil-lined baking pan and smooth top.
    5. Place baking pan in oven. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes.
    6. Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let brownies cool completely in pan, about 1½ hours.
    7. Use foil sling to carefully lift brownies out of baking pan and place on cutting board. Cut into squares and serve.

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