Brownie Dry Mix:
– 9 cups all‑purpose flour
– 6 tsp baking powder
– 6 tsp salt
– 12 ½ cups sugar
– 12 oz unsweetened cocoa powder
Prep:
– Blend 1 cup sugar with baking powder, salt, and cocoa to remove clumps.
– Add remaining flour and sugar. Mix well.
– Scoop 2 ¼ cups mix per quart‑size freezer bag.
– Label each bag with the instructions below.
Storage:
– Pantry: 3–4 months (airtight container or freezer‑weight bag)
– Fridge: Up to 6 months
– Freezer: 8–12 months+
Wet Ingredients (2 ¼ cups dry mix):
– 2 eggs
– 1 tsp vanilla
– ¼ cup melted butter
– Optional: ½ cup chopped walnuts
Bake:
– Spread in greased 8×8 pan
– Bake at 350°F for 30–35 min
– For extra‑fudgy: 325°F for 35 min, refrigerate after cooling
Muffin Dry Mix:
– 1 cup sugar
– 2 tsp baking powder
– ¼ tsp baking soda
– ½ tsp salt
– 1 ¾ cups flour
– Optional: dry mix‑ins (chocolate chips, blueberries, etc.)
Store mix in pantry 1–2 months
Wet Ingredients:
– ½ cup melted butter
– ½ cup sour cream or Greek yogurt
– 2 large eggs
– 2 tsp vanilla
– Optional: ¼–1 tsp extract + 1 cup mix‑ins
Bake:
– Divide into 12 lined muffin cups
– Bake at 350°F for 22–24 min (tops lightly golden)
Cake/Cupcake Dry Mix:
see continuation on next page
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