Homemade Brownie Mix=Easter Basket Brownies
I have always made my own convenience mixes for things . . . . biscuit/scone mix, cookie mix, muffin mix, etc. One of my favourite convenience mixes to have to hand is my Brownie Mix. It comes in very handy and so easy to make and to store. It does make a lot, but you can always cut the recipe in half to make less. Today I used it to make these delicious Easter Basket Brownies!
The mix is really as simple to make as whisking a few dry ingredients together. Stored in an airtight container it will keep for 10 to 12 weeks in a cool dark place. Or you can also freeze it for longer storage.
What I like most about homemade mixes is that there are no chemicals or preservatives in them. No colourings and no additives. I know exactly what they contain and they are so simple to make.
This homemade mix is so adaptable as well . . . you can use it to make a lovely chewy chocolate brownie cookie (topped with a nut) as well as the traditional brownies.
I have included instructions for both of these as well as some delicious toppings that you can use on the brownies . . .
Four different toppings to be exact . . . melted chocolate chip, a coconut pecan, marshmallow surprise and a chocolate icing. All are delicious.
Today I baked Easter Basket Brownies . . . using a variety of Easter Candies that the kiddies might enjoy in their Easter Baskets. Malteaser Bunnies . . . candy shell mini eggs . . . mini cream eggs. All adorning the top of an iced recipe of brownies, baked in a round tin.
What kid wouldn’t love this!
Makes about 15 cups
Why fork out big bucks for something which you can so easily make at home!
6 cups plain flour (840g)
4 tsp baking powder
4 tsp salt
8 cups sugar (1 1/2 kilos granulated)
1 (8-oz) can of unsweetened cocoa powder (227g)
Measure all of the ingredients into a large bowl. Stir well together with a wire whisk to combine completely. Store in a large airtight container. Lable and date with the contents. Store in a cool dry place and use within 10 to 12 weeks. You can freeze it for a longer period of time. Just bring to room temperature prior to using.
NOW you can use it and HOW you can use it
1/3 cup sugar (65g)
Cook, stirring constantly for five minutes until it comes to a boil. Remove from the heat and stir in:
Remove from the heat. Beat in 1 3/4 cups (230g) sifted icing sugar, and a few drops of vanilla.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/03/homemade-brownie-mixeaster-basket.html
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