The Best Rapadura Brownie Mix
by Erin Otto

 

I suppose it’s possible to buy a boxed brownie mix from the grocery aisle without justifying yourself, without even glancing at the ingredients list, and without freaking out. But I just can’t do it.

Can you?

If you’ve ever read the labels, you know why I’m such a stick in the mud.

  • The mixes are made with chocolate and sugar that is harvested by slave labor,
  • they include trans fats like partially hydrogenated soybean and cottonseed oil,
  • and they contain ingredients that are most likely genetically modified, like cornstarch and sugar.

Never mind that there’s virtually no nutritional value in any of those boxes.

So for the past few weeks, we’ve been testing, re-testing, and re-re-testing a homemade brownie mix you can store in the pantry and pull out on a rainy day. And I think we’ve pulled it off! The result is a fudgy, moist, chewy, and chocolatey brownie, definitely worth mixing up a big batch – some to make for the family tonight, and some for later. (How about tomorrow?)

You’re never even going to walk down the brownie mix aisle again. =)


Rapadura Brownie Mix

Before you put your apron on, scroll down a bit to learn why rapadura is better for your body, and specifically better for your teeth than other sugars. It makes a doggone good brownie too.

Once you have a batch of mix in your pantry, you can easily make a small, medium, or large pan of brownies. Just refer to the batch size below the recipe.

For The Mix

2 1/2 cups rapadura organic whole cane sugar, whizzed in the blender real quick so it’s not clumpy
1 1/2 cup fair trade organic cocoa
1 cup unbleached flour
2 tablespoons arrowroot powder or NON GMO cornstarch
1/2 teaspoon Celtic sea salt

1. Combine all of the brownie mix ingredients and store in an airtight container. For handy reference, print out the batch sizes and brownie instructions and file them on a recipe card or in your kitchen binder, or better yet, right with the brownie mix itself.

For The Brownies

  1. Preheat the oven to 350 degrees. Line your pan of choice with parchment paper.
  2. Combine the melted butter vanilla, and egg(s) in a stand mixer. Add the brownie mix and combine until all ingredients are evenly moistened.
  3. Pour into prepared pan. Bake at 350 degrees. (See baking times below, and be careful not to over-bake the brownies!)

Batch Sizes

  • For a loaf pan, combine 1 1/4 cups of brownie mix, 1 egg, 6 tablespoons of melted butter, and 1/2 teaspoon of vanilla. Bake for 17 – 20 minutes or until brownies are set.
  • For an 8 x 8 pan, combine 2 1/2 cups of brownie mix, 2 eggs, 1 stick + 3 tablespoons melted butter, and 1 teaspoon of vanilla. Bake for 22 – 25 minutes or until brownies are set.
  • For a 9 x 13 pan, combine 5 cups of brownie mix, 4 eggs, 2 1/2 ticks of melted butter, and 2 teaspoons of vanilla. Bake for 25 – 30 minutes or until brownies are set.

Rapadura or Whole Cane Sugar: 

Many nutrients are necessary for your body to digest the sugars that you eat. If these vitamins and minerals are not present in the sugar itself, your body must take them out of your bones, your teeth, and other tissues.

Sugar cane is naturally rich in the minerals calcium, phosphorous, chromium, magnesium, cobalt, copper, iron, zinc and manganese. It also contains vitamins A, C, B1, B2, B6, niacin, and pantothenic acid, which work synergistically with the minerals to nourish the body.

Rapadura retains all of these nutrients. Because rapadura is dehydrated at low heat and never separated from the molasses, the natural balance of vitamins and minerals present in the sugar cane remain in the finished product – the sugar. That is THE most important property of rapadura that cannot be claimed by any other type of natural sugar.

 

Order Rapadura Now

Order rapadura here to pick up locally (in and around Tennessee) or here to have your order shipped.

Leave a Reply

Your email address will not be published. Required fields are marked *