And if you’ve been looking for Earth-friendly alternatives to the usual baking mixes you can easily find at the store, you’ve come to the right place. Some factoids about how Renewal Mill doesn’t compromise the climate for quality:
- Their upcycled baking mixes are made from ingredients that would have otherwise been wasted. And pulp is dried and milled without using synthetic processing techniques or unnatural fortification.
- Containing upcycled okara flour, their mixes have a carbon footprint that is 60% less than traditional wheat flour.
- The company is certified plastic negative, which means they remove twice as much plastic from the environment as they use for their packaging.
Now, here are five ways to enjoy the heck out of this brownie mix:
ROCKY ROAD BROWNIES
What you need:
Renewal Mill Upcycled Brownie Mix (plus oil and hot water called for on the package).
12 regular size marshmallows
1/2 cup Chocolate Chips
1/2 cup walnut pieces
8x8 metal baking pan
Recycled parchment paper or wax paper (greased pan also works)
Recipe:
- Put a rack in the center of the oven and heat the oven to 350°F
- Line the pan with recycled parchment paper or simply grease pan.
- Prepare the brownie batter with oil and water as described on the package. Spread the batter in the lined pan.
- Bake the brownies for just 30 minutes.
- While the brownies are baking, cut marshmallows into quarters using an oiled knife or oiled scissors.
- Remove the brownies from the oven—leaving the oven on. Scatter marshmallow pieces evenly over the top of the brownies. Sprinkle with the nuts and chocolate chips.
- Bake brownies for 10-15 more minutes or until the marshmallows are starting to turn golden at the edges. Set the pan on a rack to cool completely. Pro tip: For easy cutting and perfect looking brownies, put the pan in the freezer for at least 2 hours.
- Lift parchment paper edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut brownies. Consider cutting these super rich brownies with a serrated knife in 25 squares instead of 16.
CARAMEL PRETZEL BROWNIES
What you need:
Renewal Mill Upcycled Brownie Mix (plus oil and hot water called for on the package).
1 ½ cups broken, thin pretzel sticks
3 ounces soft caramels, cut into small pieces
8x8 metal baking pan
Recycled parchment paper or wax paper (greased pan also works)
Recipe:
- Put a rack in the center of the oven and heat the oven to 350°F
- Line the pan with recycled parchment paper or simply grease pan.
- Prepare the brownie batter with oil and water as described on the package.
- Mix 1/3 of the pretzels into the batter and spread the batter in the lined pan.
- Top the batter with the remaining pretzels, patting them gently into the batter.
- Put the pan in the oven and set a timer for 40 minutes
- Meanwhile, cut caramels into small pieces.
- If using conventional, dairy-based caramels scatter them over the pretzels after 20 minutes; if using plant-based caramels, scatter them in the last 3 minutes of baking.
- Continue baking for a total or 40–45 minutes or until a toothpick inserted into the brownies comes out clean or just with a few brownie crumbs.
- Set the pan on a rack to cool completely. Pro tip: For easy cutting and perfect looking brownies, put pan in the freezer for at least 2 hours.
- Lift parchment paper edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut brownies. Consider cutting these super rich brownies with a serrated knife in 25 squares instead of 16.
COOKIES AND CREAM BROWNIES
What you need:
Renewal Mill Upcycled Brownie Mix (plus oil and hot water called for on the package).
10-12 cream filled chocolate sandwich cookies
8x8 inch metal baking pan
Recycled parchment paper or wax paper (greased pan also works)
Recipe:
- Put a rack in the center of the oven and heat the oven to 350°F
- Line the pan with recycled parchment paper or simply grease pan.
- Prepare the brownie batter with oil and water as described on the package.
- Spread the batter in the lined pan.
- Break the cookies into pieces and press them, edges first, into the batter.
- Bake until a toothpick inserted into the brownies comes out clean or just with a few brownie crumbs, 40-45 minutes. Set the pan on a rack to cool completely. Pro tip: For easy cutting and perfect looking brownies, put the pan in the freezer for at least 2 hours.
- Lift parchment paper edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut brownies. Consider cutting these super rich brownies with a serrated knife in 25 squares instead of 16.
PEPPERMINT BARK BROWNIES
What you need:
Renewal Mill Upcycled Brownie Mix (plus oil and hot water called for on the package).
1 teaspoon peppermint extract
1/2 cup crushed peppermint stick candies
8-10 ounces chocolate of your choice, cut or broken in small pieces
8x8 inch metal
Recycled parchment paper or wax paper (greased pan also works)
Recipe:
- Put a rack in the center of the oven and heat the oven to 350°F.
- Prepare the batter with oil and water—plus the peppermint extract— as described on the package.
- Line the pan with recycled parchment paper or simply grease pan.
- Spread the batter in a lined pan.
- Bake until a toothpick inserted into the brownies comes out clean or just with a few brownie crumbs, 40-45 minutes. Set the pan on a rack to cool completely. Pro tip: for easy cutting and perfect looking brownies, put the pan in the freezer for at least 2 hours.
- Lift parchment paper edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut brownies. Consider cutting these super rich brownies with a serrated knife in 25 squares instead of 16. Return the brownies to the freezer while melting the chocolate.
- Melt the chocolate in a dry metal bowl set in a pan of barely simmering water, stirring frequently just until melted and smooth. Or, melt chocolate in a microwave on medium powder for one minute, followed by 30 second intervals, stirring after each, just until chocolate is melted and smooth.
- Line a tray with wax or parchment paper. Remove brownies from the freezer. Dip a frozen brownie halfway into the melted chocolate and immediately sprinkle crushed candies over the chocolate. Set the brownie on the lined tray. Repeat with the remaining brownies. Refrigerate brownies to set the chocolate. Store in a container in the fridge.
PEANUT BUTTER CREAM BROWNIES
What you need:
Renewal Mill Upcycled Brownie Mix (plus oil and hot water called for on the package).
1 cup chopped roasted peanut
½ cup peanut butter (use the emulsified kind of peanut butter here)
1 cup vegan butter
1 cup powdered sugar
½ teaspoon vanilla extract
Non-dairy milk as necessary
¼ cup mini chocolate chips
8x8 inch metal baking pan
Recycled parchment paper or wax paper (greased pan also works)
Recipe:
- Put a rack in the center of the oven and heat the oven to 350°F.
- Line the pan with recycled parchment paper or simply grease pan.
- Prepare the brownie batter with oil and water as described on the package. Mix in the peanuts.
- Spread the batter in the lined pan.
- Bake until a toothpick inserted into the brownies comes out clean or just with a few brownie crumbs, 40-45 minutes. Set the pan on a rack to cool completely.
- While the brownies are cooling, beat peanut butter, vegan butter, powdered sugar, and vanilla until blended. Add non-dairy milk, as necessary, 1 tablespoon at a time, until the frosting is soft and spreadable. Spread the frosting on the brownies and sprinkle with chocolate chips. Pro tip: For easy cutting and perfect looking brownies, put the pan in the freezer for at least 2 hours.
- Lift parchment paper edges to remove the brownies from the pan. Use a serrated knife and a downward motion to cut brownies. Consider cutting these super rich brownies with a serrated knife in 25 squares instead of 16.