Good day my Galley folks. While this COVID thing has meant outing restrictions, I’ve focused my energies on simplifying my already simple life even further. This combined with my dislike of commercial mixes had me coming up with a plan for a make-ahead treat. Today in my little land galley, I’m mixing up a batch of chocolatey brownies.
Before I go any further, a word about mixes. I follow a lot of blogs of you folks on boats, in campers and tiny houses and quite often I see Ghiradelli brownie mixes being used. Now I have never had the pleasure of such a brownie but I wonder how this next recipe compares. Nutritionally, I’m liking my homemade mix with a simple six ingredients.
I had a good giggle to myself here in the galley when I read the nutritional facts below. A two inch brownie? Really? That’s so minuscule! At 190 calories per. Frosting not included.
I did use a good quality cocoa powder and the addition of espresso powder imparted a wonderful touch of mocha but I swear, I can’t imagine a better brownie. So rich. So moist (a note: I usually undercook a touch). Crispy around the edges and ooey gooey in the middle.
The ingredients are super easy to put together. Mix-in-a-jar. The quantity is perfect for a small batch pan of brownies and for you Omnia stove top folks it’s a double win. One lot gives you your brownie fix and if you wish you can even half the recipe for small batch chocolatey cupcakes.
The idea came about after I posted my GALLEY CAKE MIX. Plus I noticed that novice and expert Omnia users alike make a lot of brownies…a lot! Commercial mixes, I know are an easy go-to for those of us on the go in tiny spaces but if we can save a few cents here and there and possibly increase our nutritional quotient a notch or two, with a touch of fore-planning, why not, I say! And you gain some control in what goes into your creations. Sometimes I use butter. Sometimes I substitute avocado oil. Sometimes I add whole grain flour to the mix with the same delicious moist results. I haven’t yet tried this with stevia which F uses to make his ‘special cookies’ but cutting back on the sugar quantity would be a real plus.
Another bonus is they make really great gifts – as with the GALLEY CAKE MIX – to drop off on the door step of someone to brighten their day.
This is what one little jar of mix, a little butter, eggs and vanilla gives you – one little loaf and six yummy cupcakes. I made up a small batch of chocolate frosting to adorn the cake for a special dessert treat. Give this a try and please let me know what you think, especially those of you who know how Ghiradelli brownies taste.
As always, many thanks for stopping by. I’ll be back soon because I’ve been wading through more Friend’s Faves submissions and I have one that looks so easy and very share-worthy. First lot was devoured in one sitting and F is begging me to make more.
In the meantime, here are some more of my favourite chocolate recipes. Pour yourself another cup of tea and have a look…
Utterly Awesome Brownie Mix
- Mixing bowl
- Small saucepan for melting butter
- Baking pan (8” square works best) or muffin tin (for conventional oven users)
- Omnia stove top oven (for the ovenless), silicone liner or muffin cups (optional)
- Container(s) to store dry mix
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tbsp instant espresso powder
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup butter (melted, then cooled)
- 2 eggs
- 1 tsp vanilla
- In mixing bowl combine all dry ingredients.
- If not using right away, store in air tight containers or mason jars.
- When ready to bake, whisk cooled butter and eggs together, add vanilla then stir in dry ingredients just until no dry remains.
For conventional oven users
- Pour batter into prepared baking pan and place in pre-heaterd 350 degree oven for 20 minutes or until tooth pick test comes out clean.
For Omnia stove top users
- Pour batter in prepared Omnia baking pan, cover and place on pre-heated base plate on high for minutes, then reduce heat to low and continue to bake until tooth pick test comes out clean, about 20-25 minutes. I tried medium low but found on my stove the inner edges burned a bit before they were fully cooked.