Homemade Brownie Mix

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After trying this homemade brownie mix recipe, you will never reach for a boxed brownie mix again! This recipe comes together in a matter of minutes and creates 6 batches of mix, which will keep for up to 3 months!

Homemade Brownie Mix in a glass jar surrounded by brownies

There is nothing like a homemade chocolate brownie when the craving for something sweet hits! This recipe is easy to prepare and creates enough brownie mix to feed a crowd of hungry brownie lovers! Each batch of this mix creates 16 servings! As this recipe creates 6 batches, there is no need to worry about using all of the mix right away, this brownie mix can be stored for up to 3 months.  Not only is it a great substitution for a boxed mix, but it’s perfect to have on hand to quickly put together a delicious dessert!

These are always a welcome after school snack or a midday pick me up when the need for chocolate hits!

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Three stacked brownies with homemade brownie mix in the background

This recipe has been around for YEARS and actually comes from an old vintage box of recipes I have.  As with all brownies, be very sure not to overbake them.  You want them to be just baked so they’re moist and fudgy and not dry!

This brownie mix is delicious on it’s own but you can certainly customize your toppings to make an unforgettable dessert.  I like to add chopped pecans, mini chocolate chips or even crushed pretzel pieces to the top of my brownies for a better than from the bakery treat! Top these with your favorite homemade frosting or even warm out of the oven with a scoop of vanilla ice cream!  The possibilities are endless!

Items You’ll Need For This Recipe

* All Purpose Flour * Cocoa * Sugar

Labled glass jar of Homemade Brownie Mix
5 from 2 votes
Review Recipe

Homemade Brownie Mix

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 6 batches
Author Holly Nilsson
Course Dessert
Cuisine American
After trying this homemade brownie mix recipe, you will never reach for a boxed brownie mix again! This recipe comes together in a matter of minutes and creates 6 batches of mix, which will keep for up to 3 months!


Brownie Mix
  • 6 cups all purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 8 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 cups vegetable shortening
To Bake Brownies
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons melted butter
  • ½ cup add ins such as nuts or chocolate chips optional

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  • In a large bowl, sift together flour, baking powder, salt & cocoa powder. Stir in sugar.
  • Add shortening and cut in with a pastry cutter until evenly distributed.
  • Store sealed in a cool dry place up to 3 months.
To Bake Brownies
  • Preheat oven to 350°F.
  • Combine 2 ½ cups brownie mix with remaining ingredients. Stir until smooth.
  • Pour into an 8×8 pan lined with parchment.
  • Bake 28-30 minutes or just until set. Cool completely.
  • Frost as desired and cut into squares.

Nutrition Information

Serving: 1batch, Calories: 2199, Carbohydrates: 371g, Protein: 17g, Fat: 78g, Saturated Fat: 22g, Cholesterol: 69mg, Sodium: 859mg, Potassium: 641mg, Fiber: 8g, Sugar: 266g, Vitamin A: 255IU, Calcium: 165mg, Iron: 8.4mg
Keyword homemade Brownie Mix

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Seems like adding the shortening to the dry ingredients as part of the “brownie mix” will shorten the shelf life?.? I plan to add the shortening with the “wet” ingredients each time I use the brownie mix. Thank you for the idea!5 stars

  2. I’m so confused. The recipe says to use an 8×8 pan, but a reply in the comments says it’s for a 9×13. Which is it for and if for an 8×8, how much mix and wet ingredients would I use for a 9×13 batch?

  3. Curious if anyone has used coconut oil rather than solid vegetable shortening? How and where did you store it and how did it bake up?

  4. This is a great gift idea but I have a few questions. Not sure I understood If I divide it up equally how many eggs per batch and vegetable shortening? So gift receivers would have to add shortening and eggs??

  5. HI Holly,
    When you’re talking about the the 2 cups of vegetable shortening in the homemade brownie mix. Are you talking about the solid like crisco? (Lard)

  6. Hi Holly! I have been using this recipe for years now, got it at a neighborhood recipe exchange. I just wanted to comment on the amount of sugar in the recipe, I have reduced it down to 6 cups with delicious results. I’ve also reduced the cocoa to 3/4 cup, still good! Thanks for posting this recipe, it was a nice surprise to see it again. I am anxious to try your one minute frosting, looks very yummy!

  7. I just mixed up a batch of this. Is it suppose to be thick when making a batch. I have one in oven now and I had to spread it out in the pan.

  8. Opps I asked this on the frosting recipe. To make zucchini brownies with this mix….do you have the recipe? Thanks…

    1. I have not tried this as a zucchini brownie but that sounds like a delicious idea. If you do try it, I would love to hear how it works out for you!!

  9. Hi Holly !
    Wanted to let you know I made the batch of brownies tonight actually I made two 1
    9×13 pans. One with nuts and one without. I baked them for 1 hour. Because I doubled the recipe. But after I got them out. The top was very crusty tasted good thou. Wasn’t dark choc looking. We’re light and I added choc chips. Wonder why. I did exactly as called for.

  10. Dear Holly, I love all your recipes and am making the brownie mix. However I am allergic to the soy in the vegetable shortening. When I make the brownie mix, how much more butter or oil should I add to replace the vegetable shortening? Thank you.

    1. I have only made the recipe as written. If you’d like to substitute butter I would suggest using the same amount. Please note that this will change the flavor and possibly the texture of the brownies. The mix made with butter may not last as long so you might like to store it in the freezer.

  11. Hello Holly,

    This recipe of homemade brownie mix seems super easy and I am planning to prepare some. But I have one question. Should I keep the mix in the refrigerator? I am from India, and it’s monsoon now, so I am afraid it may catch up fungus due to the humid weather.

    Also, in case I want to make a fresh homemade mix every time I bake brownies, what should be the proportions?

    Your suggestion will be highly appreciated.

    Thanks in advance.

    1. Hello!
      You certainly could keep it in the refrigerator or maybe even in the freezer in a sealed container or storage bag. If you wanted to make only one batch you would need to reduce each ingredient to ⅙ of what is called for. This stores well and I imagine that keeping it cold or frozen would extend the shelf life in the event that you did make the full batch.
      These are so good I do not think there is a chance of the brownie mix going to waste!

      1. Hi Holly !

        I’d like to know how much this brownie mix makes. I usually do a 13×9 pan. So how much would I use. You said 2 1/2 cups makes 8×8 pan. And then the wet ingredients are the same as you wrote or more. Thanks.

          1. You’re comment in July says you only use 8×8 and this comment says 9×13, both posts were made by you. Please help, I’m gonna do these as gifts! Thanks!

          2. Oh my goodness, my mistake, I meant to say I’ve only made this in an 8×8. I will correct my other comment. So sorry.