Another great master recipe to keep on hand, this brownie mix can be used anywhere a brownie mix is called for. This recipe makes enough for 4 batches of brownies, each making a 9×13 pan.

8 cups sugar

4 cups (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour

3 cups unsweetened cocoa powder

1 1/2 Tbsp baking powder

1 Tbsp + 1 teaspoon salt

2 cup vegetable shortening


Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform.

Cut in the shortening using either a pastry blender or your fingertips until mixture looks like a chocolate cornmeal.

Divide into four batches. Seal tightly in a plastic bag, making sure to label.


4 c brownie mix

2-3 eggs (use three for a more cakelike brownie, 2 for a fudgy brownie)

2 teaspoons vanilla

1/2 c oil or melted butter or margerine

nuts or chocolate chips, if desired


Stir together eggs, vanilla, and oil or butter in a a mixing bowl. Add the brownie mix.

Beat well with a spoon to make a somewhat smooth batter – it will still be lumpy. Stir in 1/2 cup chopped nuts or chocolate chips, if desired.

Spread into a greased and floured 9×13 inch pan. Bake in a preheated 350°F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean.

Cool in pan then cut into squares.