Better Than Box Mix Chocolate Brownies

“Better Than Box Mix” Chocolate Brownies really are better than the box! Why make a box mix brownies when I’ll bet you have everything on hand to make these?

 The other night, after we finished our bourbon chicken, I wanted dessert. I checked the cupboard for a brownie mix but I didn’t have any. 

I glanced over this recipe I had pinned last month, realized how simple it was, and decided to give it a shot. I’m really glad I did.

I had never made chocolate brownies from scratch but I’ll never go back now.

Now all my brownies are homemade – coconut oil brownies, simple chocolate brownies, zucchini brownies, cream cheese brownies.

Why Choose This Chocolate Brownies Recipe?  

This recipe is so simple & really good. They’re very dense and chocolaty and even better when served warm topped with vanilla ice cream.

You probably have all the ingredients on hand so you should give it a shot, you’ll be happy you did.  It is just as simple as that.  

What other reason do you need to make our chocolate brownies? 

Equipment you’ll need

• 9 x 13 baking dish WITH LID
• Hand mixer
• Brownie spatula that happens to be really cute

Better than Box Brownies Ingredients

• Butter – I use salted butter but unsalted will work just as well.
• Sugar – Granulated white sugar. This recipe calls for a lot of it, but they’re a treat.
• Eggs – Large eggs, at room temperature.
• Cocoa Powder – Unsweetened cocoa powder. Some people question the amount but it’s not a typo, they really need all that cocoa powder. If you want dark chocolate, use black cocoa powder.
• Salt – For balance and to amplify the chocolate flavor.
• Baking Powder – For rise.
• Vanilla – Pure vanilla extract (not imitation) for the best flavor.
• Flour – All purpose white flour is all I’ve tested with.
• Chocolate Chips – An optional mix-in, but I find them required. I use Ghirardelli baking chips because they’re my favorite. Adding chocolate chips to the batter also helps create the shiny, crinkly brownie crust.

How To Serve These Chocolate Brownies 

This recipe for chocolate brownies makes what would be a “family size” of the box mix – a 9×13 pan, which is about 15-18 good sized brownies.  That means you don’t have to fight anyone for your serving.  

It also means if you are careful, you can sneak a few out of the pan to save for later before anyone sees them!

I recommend serving by themselves, or as a brownie sundae with a scoop of vanilla ice cream and a drizzle of hot fudge on top!

Don’t forget a few extra chocolate sprinkles or chocolate chips!

Can I freeze them?

Yes, they will freeze well. Individually wrap the brownies in plastic wrap or foil and place in a freezer bag. Press out any air and store in the freezer for up to 3 months.

When ready to enjoy, move the brownie to the counter and let thaw at room temperature.

Want to try more brownie recipes? Try these:

• Simple Dark Chocolate Brownies (this makes a small batch – my favorite!)
• Pretzel Crusted Brownies
• Peanut Butter Brownies

Click here to view my entire collection of bars and brownies.

Chocolate Brownies are one of the most iconic desserts of all time.  Using this simple but delicious recipe is ideal.  Especially if you are like me and don’t always plan for dessert.  

Keep ingredients on hand for this recipe and you’ll never be stuck without a chocolate fix when you need it!

Better Than Box Mix Brownies

Melissa Williams | Persnickety Plates

Why make a box mix brownies when I’ll bet you have everything on hand to make these? They really are “Better Than Box Mix” brownies!

4.73 from 551 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 15 servings

Calories 366 kcal

Ingredients

 

1x2x3x

• 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
• 1 ½ cups (180 g) all purpose flour
• 1 cup (280 g) chocolate chips I use Ghiradelli baking chips

Instructions

 

• Preheat oven to 350° F.
• Line a 9×13 baking dish parchment paper, allowing it to hang over the edges. Spray with non-stick spray and set aside.
• In a small pot, melt butter over medium low heat. Once completely melted, add in the sugar and stir together. Continue cooking for 1-2 minutes, stirring continually, until the sugar has dissolved. Don’t let the mixture boil.
• Pour the butter/sugar mixture into a large mixing bowl (or your stand mixer bowl).
• In another mixing bowl, while the butter mixture is cooling, add the eggs, cocoa powder, salt, baking powder, and vanilla. Beat with a hand mixer on medium speed until fully incorporated, approximately 1 minute.
• Pour the egg mixture into the butter mixture and stir to combine.
• Stir in the flour and chocolate chips until evenly distributed.
• Pour the batter into the prepared pan and bake for approximately 30 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.
• Cool in the pan on a wire rack.
• Once cool, lift the brownies out of the pan using the parchment overhang and cut into squares.
• Store in an airtight container.

Video

Notes

Store leftovers covered at room temperature for up to a week. 

Use a plastic knife for clean cuts.

 

Adapted from King Arthur Flour

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 77mgSodium: 290mgPotassium: 169mgFiber: 3gSugar: 37gVitamin A: 470IUVitamin C: 0.1mgCalcium: 47mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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Photos updated October 12, 2016