Once you’ve made a batch of brownies using my homemade brownie mix recipe, you’ll never use a box mix again! These delicious brownies are a perfect blend of fudgy and cakey and jam-packed with chocolate! Your family and friends will love receiving this one bowl easy recipe (minus 3 ingredients!) in a gift jar for the holidays – or just because!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Cake, cookies, or brownies? What’s your jam?
For me, they all have their proper places in life.
Cakes are for birthdays, special occasions, and dessert at the end of date night.
Cookies are the most fabulous snacks, and are the heart of the holidays.
Brownies…now those are just perfect for every. single. day. Bonus points if you smother them in caramel, hot fudge, and ice cream, right? Or maybe even sprinkle the top of the brownies with peanut butter cups, yum!
There are two kinds of people in the world: Fudgy Brownie Lovers and Cakey Brownie Lovers.
One is not better than the other, but I have always personally preferred the moist, chewy, fudgy brownie.
Cakey should be left to cake, right?
If you’re going to eat a cakey brownie, just bake a chocolate sheet cake and smother it in frosting. Brownies – to me – are meant to be dense and fudgy and even almost underbaked.
The gooier, the better.
However, to appease both camps, I’ve managed to achieve the perfect blend of fudgy and cakey with this Homemade Brownie Mix recipe.
And the best news? I put it all in a jar for you to spread the best brownie love to everyone you know! Who doesn’t love a warm batch of brownies?!
This Brownie Mix In A Jar recipe contains everything a box mix has – with a few tweaks and additions. All that needs to be added is oil, vanilla extract (I recommend Neilsen-Massey Madagascar Bourbon Pure Vanilla – they’re my fave!), and eggs.
Can Brownies Be Made Without Oil?
Yes! If you’re not a fan of using olive, avocado, or coconut oils vs. vegetable oil, you can substitute an equal amount of melted or melted butter.
Just know that you’ll end up with a more cakey brownie instead of a fudgy brownie.
Butter is milk fat, but that milk is also partially made of water – you’re not getting 100% fat.
When using oil, a full-fat ingredient, you end up with those super fudgy, luscious brownies that sometimes never make it longer than a day. It’s really a personal preference.
(If you need more tips on making your brownies dairy free, check out this easy dairy free brownies recipe by my friend Chenée!)
What Makes Brownies Moist?
There are multiple factors that determine how your batch of homemade brownies will turn out. Every ingredient plays a part.
- Flour: The more flour you add, the cakier your brownies will be. Stick with all-purpose flour instead of cake flour (the cornstarch cake flour will affect the final texture.)
- Fat: Oil, as a neutral fat, will allow the chocolate in the brownie to come through. Alternatively, butter will add a bit of extra flavor, but reacts with the baking powder to help the brownies rise – creating a cakier texture.
- Sugar: Many brownie recipes call for plain ol’ white sugar. Brown sugar has molasses added to it, meaning it has a higher moisture content than granulated sugar. Using a combo of the two (with brown being a higher ratio) makes for a nice chewy, moist brownie.
- Eggs: Eggs contribute the most to fudgy brownies, especially the yolks. Using extra yolks in addition to whole eggs in your brownie recipe creates an even chewier texture. Room temperature eggs are best!
- Chocolate: Generally, cocoa powder is used in cakier brownies, while melted chocolate in the base helps contribute to the moisture in the final product. As long as enough moisture is added to keep the dry to wet ratio balanced, cocoa powder can be used to create fudgy, chewy brownies, as well.
How To Tell When Brownies Are Done:
Another factor that contributes the best (moist) brownies is baking time.
Brownies, as with all baked goods, continue baking for a short time after they’re removed from the oven thanks to the residual heat in the pan.
When testing brownies for doneness, begin checking about halfway through the bake time.
You want slightly clumpy, moist crumbs to stick to your tester instead of it coming out dry as with cake.
How Long Does Homemade Brownie Mix Last?
Assuming the freshest possible ingredients were used when making it, an airtight container or sealed gift jar of brownie mix can last 5-6 months when store in a cool, dry place.
This won’t last as long as a store bought box brownies, but it’s going to taste way better! These decadent brownies are made with simple ingredients.
What Ingredients Go Into a Brownie Mix?
In a nut shell, all the dry ingredients from a typical brownie recipe.
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Cocoa Powder
- Baking Powder
- Salt
- Dark Chocolate Chips & Walnuts, if desired
How to use a homemade brownie mix
- Whisk the wet ingredients (eggs, oil, and vanilla extract) together in a large bowl until combined.
- Add contents of brownie mix jar to the bowl. Stir until just combined.
- Transfer batter to a greased, parchment-lined 8×8 or 9×9 baking pan.
- Bake at 350 degrees F for 20-25 minutes, until moist, clumpy crumbs appear when you insert a toothpick into the center.
LOOKING FOR MORE RECIPES PERFECT FOR GIFTING?
- Red Wine Hot Fudge
- Irish Cream Coffee Truffles
- Rainbow Biscotti
- Peppermint Red Velvet Macarons
- Smoky Bourbon Bacon Chex Mix
KITCHEN TOOLS FOR MAKING THIS BROWNIE MIX RECIPE:
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Homemade Brownies (in a Gift Jar)
Ingredients
- ½ cup vegetable oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 3 eggs lightly beaten
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips optional
- ½ cup walnuts chopped; optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8×8 or 9×9-inch cake pan and line it with parchment paper. Set aside.
- Combine vegetable oil and sugars in a large bowl and mix. Add eggs and vanilla extract, beating well.
- In a separate bowl, whisk together flour, cocoa powder, salt, chocolate chips, and walnuts. Add to wet mixture and fold together until well-combined but not overmixed.
- Pour batter into the prepared pan. Bake 20-25 minutes, or until moist, clumpy crumbs appear when you insert a toothpick into the center.
To Make Brownies From The Jar…
- Combine vegetable oil, eggs, and vanilla extract in a large bowl and mix well. Add the contents of the jar and mix well, ensuring there are no flour pockets, but not overmixing.
- Pour batter into the prepared pan. Bake 20-25 minutes, or until moist, clumpy crumbs appear when you insert a toothpick into the center.
To Create The Brownie Mix Jar…
- Place a large funnel in a 16 ounce Mason jar. Pour the ingredients through the funnel in the following order, tapping the jar against the table to even layers out as you go: sugar, brown sugar, half flour + salt, cocoa powder, remaining flour + baking powder, chocolate chips, walnuts.
- Close jar lid tightly, wrap with a festive ribbon and attach instructions: “Mix well with 3 eggs, 1/2 cup oil, and 2 teaspoons vanilla extract. Bake in a greased 8×8 or 9×9 baking pan at 350 degrees F for 20-25 minutes, until a toothpick inserted comes out with moist crumbs on it.”
Hannah says
How much baking powder should be used? It is listed in the recipe steps, but not in the ingredient measurements
Tasha says
I had this mostly put together then realized there was no measurement for baking powder.
Tamya says
This recipe doesn’t call for baking powder.
kevin Louis says
I’m a coffee lover and like to try new ideas with coffee to make delicious things. I really liked your ” HOMEMADE BROWNIES ” Recipe. Thank you for all the detailed instructions.
Pam says
Was there ever an answer to the baking powder question?? Baking powder is called for when your making the mix jar but not listed in the ingredients list. I just made a batch and used 1/2 tsp of baking powder; brownies came out okay but maybe a little light. Next time I’ll try making them without any baking powder.
Debbie H- j- k says
These brownies were wonderful thank you For the recipe…this is a wonderful site love it!!!!