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delicious double chocolate brownies

Double Chocolate Brownie Mix

This double chocolate brownie mix offers the perfect blend of convenience and decadence. Layered in a pretty jar, the mix transforms into rich, fudgy brownies when combined with a few wet ingredients. It’s versatile enough to customize for extra fudginess, cakey texture, or dietary needs such as gluten-free and dairy-free options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Mix:
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder natural or Dutch-process
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chocolate chips
For the Wet Ingredients:
  • 1/2 cup melted unsalted butter slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • 1-quart jar or airtight container
  • Mixing bowls
  • Whisk
  • 8-inch square metal pan
  • Oven

Method
 

  1. In a small bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt until well combined.
  2. In a 1-quart jar or airtight container, layer 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, the flour mixture you just prepared, and finally 1/2 cup chocolate chips. The layering creates a pretty visual effect if using a clear jar.
  3. When ready to bake, preheat your oven to 350°F and prepare an 8-inch square metal pan by greasing it or lining it with a parchment paper sling.
  4. In a separate bowl, whisk together 1/2 cup melted unsalted butter (slightly cooled), 2 large eggs, and 1 teaspoon vanilla extract.
  5. Add the entire contents of your brownie mix jar to the wet ingredients and stir just until no dry pockets remain. Be careful not to overmix to keep the brownies fudgy.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 22-28 minutes. The brownies are done when the edges are set and a toothpick inserted about 2 inches from the edge comes out with moist crumbs.
  7. Allow the brownies to cool in the pan for at least 20 minutes before cutting. For cleaner slices or picture-perfect squares, chill the brownies for about 30 minutes.

Notes

This double chocolate brownie mix can be made ahead and stored for up to six months in your pantry, ensuring you’re always ready for a chocolate emergency. Feel free to substitute ingredients to suit dietary needs, such as using a gluten-free baking blend or dairy-free chocolate chips. For an extra fudgy texture, try swapping butter for oil and reducing the baking time slightly. Remember not to overmix the batter to maintain that perfect fudgy consistency.