This can be made with regular sugar or a sugar substitute for a sugar free brownie mix. I made mine with Splenda, but you can choose any sweetener that measures the same as sugar for baking. (You could even do half sugar half Splenda for a low sugar /lower calorie brownie if you wanted too!)
Jan's tip:I made only half a batch today, since we are empty nesters and won't be feeding hungry kids anytime soon! So my picture of the mix is half of the recipe you'll be making!
Makes about 15 cups of mix
6 cups all purpose flower
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar or sugar substitute (that measures the same as sugar)
1 (8 oz) can of unsweetened cocoa powder
In a large bowl combine all ingredients.
Sir with a wire wisk til well blended.
Store in an airtight container.
Use within 10-12 weeks.
Jan's tip: You can double the brownie recipe for a 9x 13 pan. Batter will be thick.
Makes an 8"x8" square pan
1/4 cup melted butter or margarine
2 eggs beaten
1 teaspoon vanilla extract
2 1/4 cups Brownie Master Mix
Optional: 1/2 cup chopped nuts or choc. chips
Preheat overn to 350 °
Grease an 8 inch square pan.
In mixing bowl, combine melted butter, eggs vanilla and Brownie Mix.
Beat until smooth.
Stir in nuts and/or choc. chips.
Using a spatula,spread batter into prepared pan. (Batter will be quite thick)
Bake 30 -35 minutes until edges are separated from pan.
Jan's tip: You can double the brownie recipe for a 9x 13 pan.
My favorite optional topping for the brownies:
(based on an 8 " square pan)
Sprinkle 1 cup choc. chips onto warm brownies. warm for a minute in oven till melted then spread evenly over brownies. Sprinkle chopped nuts on top if desired.