Homemade Brownie Mix=Easter Basket Brownies

I have always made my own convenience mixes for things . . . .  biscuit/scone mix, cookie mix, muffin mix, etc.  One of my favourite convenience mixes to have to hand is my Brownie Mix.  It comes  in very handy and so easy to make and to store.  It does make a lot, but you can always cut the recipe in half to make less.  Today I used it to make these delicious Easter Basket Brownies!




The mix is really as simple to make as whisking a few dry ingredients together.  Stored in an airtight container it will keep for 10 to 12 weeks in a cool dark place.  Or you can also freeze it for longer storage.





What I like most about homemade mixes is that there are no chemicals or preservatives in them.  No colourings and no additives.  I know exactly what they contain and they are so simple to make.



This homemade mix is so adaptable as well . . .  you can use it to make a lovely chewy chocolate brownie cookie (topped with a nut)  as well as the traditional brownies.  



I have included instructions for both of these as well as some delicious toppings that you can use on the brownies . . .

 

Four different toppings to be exact . . .  melted chocolate chip, a coconut pecan, marshmallow surprise and a chocolate icing.  All are delicious.



Today I baked Easter Basket Brownies  . . .  using a variety of Easter Candies that the kiddies might enjoy in their Easter Baskets.  Malteaser Bunnies . . .  candy shell mini eggs . . .  mini cream eggs.  All adorning the top of an iced recipe of brownies, baked in a round tin.

What kid wouldn't love this!

 

*Brownie Mix*
Makes about 15 cups

Printable Recipe 

Why fork out big bucks for something which you can so easily make at home!   

6 cups plain flour (840g)

4 tsp baking powder

4 tsp salt

8 cups sugar (1 1/2 kilos granulated)

1 (8-oz) can of unsweetened cocoa powder (227g)

Measure all of the ingredients into a large bowl.  Stir well together with a wire whisk to combine completely.  Store in a large airtight container.  Lable and date with the contents.  Store in a cool dry place and use within 10 to 12 weeks.  You can freeze it for a longer period of time.  Just bring to room temperature prior to using.

NOW you can use it and HOW you can use it

*Chewy Chocolate Cookies*

makes 3 dozen

1/4 cup butter, melted (65g)

2 large free range eggs, beaten lightly

1/4 cup water (more if needed) (60ml)

2 1/4 cups brownie mix (unsure of the metric weight of this)

1/2 tsp soda

3/4 cup of plain flour (105g)

1 tsp soda

walnut or pecan halves

Preheat the oven to 190*C/375*F/ gas mark 5.  Lightly grease a couple of baking trays.

Blend with a fork, the butter, eggs and water.  Stir in the remaining ingredients adding extra water if need be.  Drop by the teaspoon, 2 inches apart on the baking sheets.  Put a nut half in the centre of each.  Bake for 10 to 12 minutes.  Cool on a wire rack.  Store in an airtight container. 

*Best Brownies*

Makes 16

1/4 cup butter, melted (65g)

2 large free range eggs, beaten

1 tsp vanilla extract

2 1/4 cups brownie mix (unsure of metric weight)

1/2 cup chopped nuts (60g)

Brownie toppers (as below)

Preheat the oven to 180*C/350*F gas mark 4.  Butter and flour an 8 inch square pan.  Combine all of the ingredients, beating until smooth.  Stir in the nuts.  Pour into the prepared pan.  Bake for 30 to 35 minutes.  The top should be glossy and a toothpick inserted in the centre should come out with a moist crumb.  Allow to cool and then sprinkle or frost with your choice of toppers.  Cut into 2 inch bars.

TOPPERS: 

*Chocolate Topper*

Sprinkle with 1 (6 ounce) package of chocolate chips whilst still warm.   Place in the oven for a minute or so to melt the chocolate.  Spread the melted chocolate evenly over top.  Sprinkle with chopped toasted nuts.

*Coconut Pecan Topper*

Combine in a saucepan:
1/3 cup sugar (65g)

1/3 cup evaporated milk or cream (78ml)

1 beaten egg yolk

3 TBS butter

Cook, stirring constantly for five minutes until it comes to a boil.  Remove from the heat and stir in:

1/4 tp vanilla

2/3 cup shredded coconut (50g)

1/2 cup chopped toasted pecans (60g)

Cool for 10 minutes, then spread on top of the cold brownies.

*Marshmallow Surprise*

Prepare 1/2 recipe of chocolate icing (see below.  Sprinkle 1 1/2 cups mini marshmallows over the brownies while still warm.  Return to oven for a minute or so to melt the marshmallows.  Cool, then frost with the icing.

*Chocolate Icing*

Bring to the boil in a saucepan, stirring constantly:

1/4 cup butter (65g)

3 TBS evaporated  milk or cream

2 TBS sifted cocoa powder

Remove from the heat.  Beat in 1 3/4 cups (230g) sifted icing sugar, and a few drops of vanilla.