Homemade Brownie Mix Recipe
"With refined coconut oil for richness and stability, plus the toasty, nutty flavor of malted milk powder, these super chewy fudge brownies combine the convenience of a boxed mix with the satisfaction of a totally homemade dessert. These brownies get their deep, complex flavor character a blend of dark chocolate and Dutch cocoa, with a tiny pinch of espresso powder for a hint of bitterness to keep the sweetness in check...."
INGREDIENTS
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For the Mix
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10 ounces powdered sugar (about 2 1/2 cups, spooned; 285g)
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3 ounces finely chopped dark chocolate, roughly 72%; more information here (about 1/2 cup, finely chopped; 85g)
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2 1/4 ounces all-purpose flour (about 1/2 cup, spooned; 63g), such as Gold Medal
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2 1/4 ounces Dutch process cocoa powder (about 3/4 cup, spooned; 63g), such as Cocoa Barry Extra Brute
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1 ounce malted milk powder, such as Carnation or Hoosier Hill Farms (about 1/4 cup; 30g)
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1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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3/4 teaspoon instant espresso powder, such as Medaglia d’Oro, optional
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1 3/4 ounces refined coconut oil, solid but creamy, about 70°F/21°C (about 1/4 cup; 50g)
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For the Brownies
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2 ounces water (about 1/4 cup; 55g)
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2 large eggs, straight from the fridge (about 3 1/2 ounces; 100g)
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1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)
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