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Suggest a better descriptionPut sugar, flour, cocoa, and salt in a large bowl and mix until ingredients are evenly distributed. Cut in shortening with pastry blender, two knives, or fingertips until mixture resembles cornmeal. Store in an airtight container in a cool, dry place. Keeps 4 to 6 months. TO MAKE BROWNIES: Beat 2 eggs with 1 tsp vanilla in mixing bowl and blend well. Measure out 2 1/2 generous cups of Brownie Mix, but do not pack down. With a spoon beat mix into eggs until batter is smooth. Stir in 1/2 to 3/4 cup coarsely chopped pecans or walnuts. Grease and flour 8x8x2-inch baking pan. Spoon in batter and spread evenly. Bake in a preheated 350 F oven for 25 to 30 minutes, until knife inserted in center comes out clean. DO NOT OVERBAKE. Cool in pan and cut into squares. NOTE: Can also be baked in 9-inch square pan, but brownies will be thinner. Bake only 20 minutes. Source: Keep it Simple, 30 Minute Meals from Scratch : by Marian Fox Burros Copyright 1981 : ISBN 0-688-00450-4 From the collection of K.Deck
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Serving Size: 1 Cup (412g) | ||
Recipe Makes: 8 Cups | ||
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Calories: 1669 | ||
Calories from Fat: 350 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.5mg | 0 % | |
Potassium 776.9mg | 20 % | |
Total Carbohydrate 352.1g | 104 % | |
Dietary Fiber 16.9g | 68 % | |
Sugars, other 335.2g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1669
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