Better Than Box Mix Brownies Recipe
Introduction
These Better Than Box Mix Brownies are rich, fudgy, and incredibly satisfying. Made from scratch with simple ingredients, they offer a deep chocolate flavor that beats any store-bought mix. Perfect for sharing or indulging solo!
Ingredients
- 1 cup (226 g) salted butter
- 2 cups (396 g) granulated white sugar
- 4 large eggs
- 1 ¼ cups (105 g) unsweetened cocoa powder or black cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (280 g) chocolate chips (Ghirardelli baking chips recommended)
Instructions
- Step 1: Preheat your oven to 350° F. Line a 9×13-inch baking dish with parchment paper, allowing the paper to hang over the edges. Spray lightly with non-stick spray and set aside.
- Step 2: In a small pot over medium-low heat, melt the butter completely. Add the sugar and stir continuously for 1–2 minutes until the sugar dissolves. Avoid letting the mixture boil.
- Step 3: Pour the warm butter and sugar mixture into a large mixing bowl or the bowl of a stand mixer. Allow it to cool slightly while you prepare the next step.
- Step 4: In a separate bowl, combine the eggs, cocoa powder, salt, baking powder, and vanilla extract. Beat with a hand mixer on medium speed until fully combined, about 1 minute.
- Step 5: Pour the egg mixture into the cooled butter mixture and stir to combine thoroughly.
- Step 6: Gently fold in the flour and chocolate chips until evenly distributed throughout the batter.
- Step 7: Pour the batter into the prepared pan and spread evenly. Bake for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
- Step 8: Let the brownies cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang and cut into squares.
Tips & Variations
- For an extra fudgy texture, slightly underbake the brownies by 2–3 minutes.
- Swap chocolate chips for chopped nuts or mix in a swirl of peanut butter before baking.
- If black cocoa powder isn’t available, unsweetened cocoa powder works perfectly for a classic flavor.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10–15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted or unsalted butter?
Salted butter is recommended since the recipe already includes salt, but you can use unsalted butter and add a pinch more salt if desired.
Do I have to use chocolate chips in the batter?
No, chocolate chips add extra bursts of chocolate, but you can omit them or substitute with chopped chocolate or nuts based on preference.
PrintBetter Than Box Mix Brownies Recipe
These Better Than Box Mix Brownies offer a rich, fudgy texture with a deep chocolate flavor that’s miles ahead of any boxed mix. Made from scratch with simple ingredients, they feature melted butter and sugar, eggs, cocoa powder, and chocolate chips for an indulgent treat. Perfectly chewy with a moist center and slightly crisp edges, these brownies are easy to prepare and bake in just over 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 to 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup (226 g) salted butter
- 4 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (396 g) granulated white sugar
- 1 ¼ cups (105 g) unsweetened cocoa powder or black cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups (180 g) all purpose flour
Additional Ingredients
- 1 cup (280 g) chocolate chips (Ghirardelli baking chips recommended)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper allowing it to hang over the edges, then spray it with non-stick spray. Set this aside for later.
- Melt Butter and Dissolve Sugar: In a small pot over medium-low heat, melt 1 cup of salted butter completely. Add 2 cups of granulated white sugar and stir continually for 1 to 2 minutes until the sugar dissolves. Be careful not to let the mixture boil.
- Combine Butter-Sugar with Egg Mixture: Pour the melted butter and sugar mixture into a large mixing bowl or the bowl of your stand mixer. In a separate bowl, add 4 large eggs, 1 ¼ cups unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder, and 1 tablespoon vanilla extract. Beat with a hand mixer on medium speed until fully incorporated, approximately 1 minute. Pour this cocoa-egg mixture into the butter mixture and stir to combine thoroughly.
- Add Flour and Chocolate Chips: Gently stir in 1 ½ cups all-purpose flour and 1 cup chocolate chips until everything is evenly distributed and the batter is smooth.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
- Cool and Slice: Remove the pan from the oven and cool the brownies completely on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
- Store: Store the brownies in an airtight container to preserve freshness.
Notes
- Do not let the butter and sugar mixture boil to avoid a grainy texture.
- Using parchment paper with overhang makes it easier to lift brownies out of the pan.
- For extra fudgy brownies, slightly underbake by a couple of minutes, but be careful not to undercook.
- Substituting black cocoa powder will give a darker, more intense chocolate flavor.
- Store brownies at room temperature in an airtight container for up to 3 days or refrigerate for longer shelf life.
Keywords: Better than box mix brownies, homemade brownies, fudgy brownies, chocolate brownies, easy brownie recipe, scratch brownies
