I’ve got a DIY Brownie Mix jar that yields the fudgiest, most crowd-pleasing brownies and I’m not sharing.

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I am obsessed with this DIY brownie mix in a jar because it’s the kind of shortcut that actually tastes rich and real. I love the way deep unsweetened cocoa powder hits first, then little pops of semi sweet chocolate chips melt into goo.

Bulk Brownie Mix gets boring, this feels naughty and smart at once. But it’s not precious, just honest, messy chocolate that makes me forget about store stuff.

I will give these as gifts and then eat most of the jar myself. Dangerous?

Yes. Necessary?

Also yes. Zero regrets.

Chocolate trumps my willpower every single dang time.

Ingredients

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Flour: Basically the backbone, gives structure so your brownies aren’t just gooey puddles.
Sugar: Sweetness and chewiness; makes edges caramelize and taste like homemade love.
Brown sugar: Adds molasses-y warmth and chew, makes texture a little fudgier.
Cocoa powder: Bitter chocolate punch; sift if clumpy so it mixes smooth.
Baking powder: Light lift so brownies aren’t rock-hard, just a little airy.
Salt: Brings out chocolate taste, stops things from tasting flat.
Chocolate chips: Melty pockets of joy, because extra chocolate is never wrong.
Nuts: Crunch and personality; they cut richness and add a nice bite.
Espresso powder: Basically boosts chocolate depth without tasting like coffee.

Ingredient Quantities

1 cup (125g) all purpose flour

1 cup (200g) granulated sugar

1/2 cup (100g) packed light brown sugar

3/4 cup (75g) unsweetened cocoa powder, sifted if lumpy

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (90g) semi sweet chocolate chips or chopped chocolate

1/2 cup (50g) chopped nuts like walnuts or pecans optional, but highly recommended

Optional: 1 teaspoon instant espresso powder to boost chocolate flavor

How to Make this

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1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment, you’ll thank me later.

2. If you want a gift jar, layer all the dry ingredients in a wide-mouth quart jar in this order: flour, granulated sugar, brown sugar, sifted cocoa powder, baking powder, salt, then stir in the chocolate chips and nuts last so they don’t sink when gifting. Pack each layer lightly but don’t tamp it down too hard.

3. To bake brownies from the jar: measure 2 cups of the jar mix into a medium bowl. If you didn’t make a jar, just combine 1 cup flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 3/4 cup unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup chocolate chips, and 1/2 cup chopped nuts in a bowl and whisk to combine.

4. In a small saucepan melt 1/2 cup (115g) unsalted butter over low heat, or microwave in 20 second bursts until melted. Let it cool for about a minute so it isn’t piping hot.

5. Beat in 2 large eggs and 1 teaspoon vanilla extract into the warm butter until smooth. If you like, stir in 1 teaspoon instant espresso powder with the vanilla to boost the chocolate flavor.

6. Pour the wet mixture into the dry mix and stir just until combined, scrape the sides, dont overmix or the brownies will be cakey. Fold in any reserved chocolate chips or nuts if you want extra pockets of gooeyness.

7. Spread the batter evenly into the prepared pan, smooth the top with a spatula and give the pan a gentle knock on the counter to remove big air bubbles.

8. Bake for 20 to 25 minutes for fudgy brownies, or 25 to 30 minutes if you want them more cake like. Start checking at 18 minutes; a toothpick should come out with a few moist crumbs but not raw batter.

9. Cool completely in the pan on a wire rack before cutting. If you want neat squares, chill the pan for 30 minutes first, then slice with a warm knife. Store in an airtight container up to 3 days, or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 8×8 inch baking pan (or similar square pan)
3. Parchment paper or nonstick spray to line/grease the pan
4. Medium mixing bowl (for combining the jar mix or dry ingredients)
5. Small saucepan or microwave-safe bowl (to melt the butter)
6. Measuring cups and spoons (1 cup, 1/2 cup, teaspoons)
7. Whisk and a rubber spatula (whisk for dry mix, spatula for folding and smoothing)
8. Wire cooling rack (cool brownies in the pan on this)
9. Toothpick or cake tester and a sharp knife for cutting neat squares

FAQ

Q: How do I turn this jar mix into brownies? A: Empty the jar into a bowl, stir in 2 large eggs, 1/2 cup (115g) melted butter or neutral oil, and 1 teaspoon vanilla until just combined. Spread in a greased 8×8 inch pan and bake at 350°F (175°C) for 22 to 28 minutes, or until a toothpick comes out with a few moist crumbs.

Q: How long will the mix keep in a jar? A: Stored in an airtight jar in a cool, dark place it will stay good for 3 months. Chocolate chips and nuts can get a bit stale after that, so use sooner for best flavor.

Q: Can I make it gluten free or vegan? A: For gluten free use a 1 to 1 gluten free flour blend instead of all purpose. For vegan swap eggs with 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water) and use melted coconut oil or vegan butter. Texture might change a little but it still works.

Q: Do I have to include nuts or espresso powder? A: No. Nuts are optional but add crunch and flavor. Espresso powder is optional too, it just makes the chocolate pop. Leave them out or replace nuts with extra chocolate bits if you like.

Q: Any tips for packing the jar so it looks nice? A: Pack the flour and sugars first, then cocoa, baking powder and salt. Put chips and nuts at the top so they show through the glass. Press each layer lightly so it looks tidy. Tie a ribbon and attach baking instructions.

Q: Can I mail this as a gift and what should I include? A: Yes, but pack the jar well to avoid breakage. Include a printed card with mixing and baking directions and note whether eggs or butter are needed. If shipping, use bubble wrap and a sturdy box.

DIY Homemade Brownie Mix In A Jar Recipe Substitutions and Variations

All purpose flour → Use a 1:1 gluten free baking blend if you need it. It usually works straight across, but the texture can be a bit more crumbly so press the batter into the pan a little firmer.
Granulated sugar → Swap for coconut sugar or extra light brown sugar. Coconut sugar gives a caramel note and is almost 1:1, but the brownies may be slightly darker and moister.
Semi sweet chocolate chips → Chop up baking chocolate or use dark chocolate chunks, even chocolate wafers. If using very dark bar chocolate, toss in a tablespoon of sugar to balance the bitterness.
Chopped nuts → For nut-free, use roasted sunflower seeds or pumpkin seeds instead. They give the crunch and toasty flavor without any nut allergy risk.

Pro Tips

1. Toast the nuts first for extra crunch and flavor — spread them on a baking sheet, bake at 350°F for 5 to 8 minutes, let cool, then chop. Don’t skip this, it makes them taste way better and stops them from going soggy in the brownies.

2. Warm the butter just enough so it’s melted but not scalding before adding eggs. If the butter is too hot you’ll end up with scrambled eggs in your batter. If it feels hot to the touch let it cool on the counter for a minute.

3. For really fudgy brownies, underbake slightly and cool completely in the pan. The center firms up as it cools, and cutting after chilling gives you cleaner squares. If you like gooey pockets, press a few extra chocolate chips on top right when they come out of the oven.

4. Add the instant espresso powder only if you actually like coffee flavors. A teaspoon amplifies the chocolate without tasting like coffee, but don’t overdo it or the brownies will get bitter. Mix the espresso into the vanilla or melted butter so it dissolves evenly.

DIY Homemade Brownie Mix In A Jar Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I've got a DIY Brownie Mix jar that yields the fudgiest, most crowd-pleasing brownies and I'm not sharing.

Servings

servings

Calories

213

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 8×8 inch baking pan (or similar square pan)
3. Parchment paper or nonstick spray to line/grease the pan
4. Medium mixing bowl (for combining the jar mix or dry ingredients)
5. Small saucepan or microwave-safe bowl (to melt the butter)
6. Measuring cups and spoons (1 cup, 1/2 cup, teaspoons)
7. Whisk and a rubber spatula (whisk for dry mix, spatula for folding and smoothing)
8. Wire cooling rack (cool brownies in the pan on this)
9. Toothpick or cake tester and a sharp knife for cutting neat squares

Ingredients

1 cup (125g) all purpose flour
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
3/4 cup (75g) unsweetened cocoa powder, sifted if lumpy
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90g) semi sweet chocolate chips or chopped chocolate
1/2 cup (50g) chopped nuts like walnuts or pecans optional, but highly recommended
Optional: 1 teaspoon instant espresso powder to boost chocolate flavor

Directions

Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment, you'll thank me later.
If you want a gift jar, layer all the dry ingredients in a wide-mouth quart jar in this order: flour, granulated sugar, brown sugar, sifted cocoa powder, baking powder, salt, then stir in the chocolate chips and nuts last so they don't sink when gifting. Pack each layer lightly but don't tamp it down too hard.
To bake brownies from the jar: measure 2 cups of the jar mix into a medium bowl. If you didn't make a jar, just combine 1 cup flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 3/4 cup unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup chocolate chips, and 1/2 cup chopped nuts in a bowl and whisk to combine.
In a small saucepan melt 1/2 cup (115g) unsalted butter over low heat, or microwave in 20 second bursts until melted. Let it cool for about a minute so it isn’t piping hot.
Beat in 2 large eggs and 1 teaspoon vanilla extract into the warm butter until smooth. If you like, stir in 1 teaspoon instant espresso powder with the vanilla to boost the chocolate flavor.
Pour the wet mixture into the dry mix and stir just until combined, scrape the sides, dont overmix or the brownies will be cakey. Fold in any reserved chocolate chips or nuts if you want extra pockets of gooeyness.
Spread the batter evenly into the prepared pan, smooth the top with a spatula and give the pan a gentle knock on the counter to remove big air bubbles.
Bake for 20 to 25 minutes for fudgy brownies, or 25 to 30 minutes if you want them more cake like. Start checking at 18 minutes; a toothpick should come out with a few moist crumbs but not raw batter.
Cool completely in the pan on a wire rack before cutting. If you want neat squares, chill the pan for 30 minutes first, then slice with a warm knife. Store in an airtight container up to 3 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.