Homemade Brownie Mix

seriouseats.com

Laura B

subheading: For the Mix:

10 ounces powdered sugar (about 2 ½ cups, spooned; 285 g)

3 ounces finely chopped dark chocolate, roughly 72%; more information here (about ½ cup, finely chopped; 85 g)

2 ¼ ounces all-purpose flour (about ½ cup, spooned; 63 g), such as Gold Medal

2 ¼ ounces Dutch process cocoa powder (about ¾ cup, spooned; 63 g), such as Cocoa Barry Extra Brute

1 ounce malted milk powder, such as Carnation or Hoosier Hill Farms (about ¼ cup; 30 g)

1 ¼ teaspoons ( 5 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¾ teaspoon instant espresso powder, such as Medaglia d’Oro, optional

1 ¾ ounces refined coconut oil, solid but creamy, about 70°F/21°C (about ¼ cup; 50 g)

subheading: For the Brownies:

2 ounces water (about ¼ cup; 55 g)

2 large eggs, straight from the fridge (about 3 ½ ounces; 100g)

¼ ounce vanilla extract (about 1 ½ teaspoons; 7 g)

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