All-American Fudge Brownie Mix - 18 oz.
Deep, dark, rich brownies are just a few steps away with our easy mix. Yield: sixteen 2-inch brownies. Made with unbleached King Arthur Flour and a blend of flavorful cocoas. Just add eggs, butter or vegetable oil, and water.
What you get
- Make a deep-chocolate brownie, either fudgy or cake-type.
- Simply mix together, add your own chips or nuts (if desired), spoon into pan, and bake.
Dietary information
- Kosher.
Test kitchen tips
High Altitude Instructions: Keep oven temperature at 325°F. Use a 9-inch square pan if adding nuts or chips to the recipe. 6 tablespoons melted butter yields better results than oil. If you wish to use oil, add another tablespoon of water.
- 3500 to 5000 feet - For Fudgy Brownies: Add 1 tablespoon flour and 1 tablespoon unsweetened cocoa to the mix. Use 1 extra large plus 1 large egg. For Cakey Brownies: Keep oven temperature at 325°F. Use a 9-inch square pan. 8 tablespoons melted butter. 3 tablespoons water. 2 extra large plus 1 large egg. Add 1 tablespoon flour and 1 tablespoon unsweetened cocoa to the mix.
- 5000 to 7000 feet - For Fudgy Brownies: Add 2 tablespoons flour plus 2 tablespoons unsweetened cocoa. Use 1 extra large plus 1 large egg. For Cakey Brownies: Keep oven temperature at 325°F. Use a 9-inch square pan. 9 tablespoons melted butter, ¼ cup water, 2 extra large plus 1 large egg. Add 2 tablespoons flour, 2 tablespoons unsweetened cocoa, and 1 tablespoon Instant ClearJel to the mix.
- 7000 to 9500 feet - For Fudgy Brownies: Add 3 tablespoons flour and 3 tablespoons unsweetened cocoa. Increase eggs to 3 large. For Cakey Brownies: Keep oven temperature at 325°F. Use a 9-inch square pan. 10 tablespoons melted butter. ¼ cup water. 3 extra large eggs. Add 3 tablespoons flour, 3 tablespoons unsweetened cocoa, and 2 tablespoons Instant ClearJel to the mix.
