Description
These Better Than Box Mix Brownies are rich, fudgy, and incredibly easy to make from scratch. With a simple combination of pantry staples like cocoa powder, butter, sugar, and chocolate chips, this recipe produces irresistible brownies that surpass any store-bought mix. Perfectly moist and chewy with a crackly top, they bake in just 30 minutes and are great for sharing or enjoying any time.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) salted butter
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder (or black cocoa powder)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (125g) all-purpose flour
Add-ins
- 1 cup (170g) chocolate chips (Ghirardelli recommended)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly spray with non-stick spray to ensure easy removal of the brownies after baking.
- Melt butter and dissolve sugar: In a small pot over medium-low heat, melt the butter. Once melted, stir in the granulated sugar and cook for 1 to 2 minutes, stirring constantly until the sugar is dissolved. Be careful not to let the mixture boil.
- Mix wet ingredients: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla extract until well combined. Then, beat the mixture with a hand mixer for about 1 minute to create a smooth, glossy batter.
- Combine mixtures: Pour the warm butter-sugar mixture into the egg and cocoa mixture. Stir thoroughly until fully blended and smooth.
- Add dry ingredients and chocolate chips: Gently fold in the all-purpose flour and chocolate chips, mixing just until combined to avoid overworking the batter.
- Bake the brownies: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and slice: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into 15 squares and serve.
- Storage: Store any leftovers in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- For an extra fudgy texture, slightly underbake the brownies by 2-3 minutes, but ensure they’re not raw inside.
- Substitute salted butter with unsalted butter and add an extra 1/4 teaspoon salt if preferred.
- Use black cocoa powder for a deep, intense chocolate flavor.
- Chocolate chips can be swapped with chopped nuts or other mix-ins to customize flavor and texture.
- Make sure not to overmix when adding flour to keep the brownies tender.
