“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?
Better than Box Brownies
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.
These are best brownies I have ever tasted!
– Karen
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?
✨ The dark chocolate version shown below was made with black cocoa powder. It gives a really dark, delicious chocolate flavor that I highly recommend (if you’re a dark chocolate lover!).
Both photos shown are the same recipe, just different cocoa powder.
Helpful Tools
- 9 x 13 baking dish WITH LID
- Hand mixer
- Brownie spatula that happens to be really cute
Better than Box Brownies Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- 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 homemade 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
- Double Chocolate Brownies
Click here to view my entire collection of bars and brownies or my collection of the best chocolate brownie recipes.
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
Video
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
- 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.1 cup salted butter, 2 cups granulated white sugar
- Pour the butter/sugar mixture into a large mixing bowl (or the bowl of a 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.4 large eggs, 1 ¼ cups unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon vanilla
- Pour the egg mixture into the butter mixture and stir to combine.
- Stir in the flour and chocolate chips until evenly distributed.1 ½ cups all purpose flour, 1 cup chocolate chips
- 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.
Notes
- Store leftovers covered at room temperature for up to a week.
- Use a plastic knife for clean cuts.
- Squeeze out extra air before freezing; they’ll keep well for up to 3 months.
- Serve solo or turn into a sundae with vanilla ice cream and warm fudge.
Nutrition
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Photos updated October 12, 2016
Is that dark chocolate chips?
Yes, I (almost) always use 60% Ghirardelli chips.
Can I make these in an 8×8?
Would I need to change the recipe? Or will they just be thicker?
No, either cut the recipe in half, or try this small batch brownie recipe instead.
The brownies are yummy, but are darker than I like despite not using 1/4 of the cocoa. I tasted it before baking and added 1/2 more sugar.
These were the best brownies ever. They are a lot like my old recipe, however these are decadent thank you.
Yay ❤️
These are the best-fudge and chewey!!
Agreed! =) Thanks, Pamela.
I made these and I believe I overbaked them because they turned out dry and cakey. I am not giving a 3 star review because of that. I am giving it a 3 star because I thought the instructions were confusing. Why do I put 1 portion of the brownie mix in a stand mixing bowl and then get out a hand mixer to mix up another portion. I am surprised at how many good ratings there are for this recipe based on the instructions.
You put the warm sugar mixture into one bowl (stand mixer bowl or otherwise) to cool, while you mix the egg mixture in another bowl (so you don’t scramble your eggs). I’m not sure why that’s confusing?
Very good, even cut sugar down by 1/4c baked for 27 minutes. Definitely making these again.
Thanks, Jackie!
Too many bowls, pot to clean up. I elevate my boxed mix with butter and milk and some extra chocolate chunks.
You’re missing out!
Due to health reasons I only use unsalted butter. How would that affect the brownies?
It should be fine. Salt helps to bring out the chocolate flavor & balance the sweetness, but they’ll still be good 🙂
My family loves these rich chocolatey brownies. They are moist and very tasty. They are my new go to brownies. I get a lot of compliments when I bring these to a gathering.
So happy to hear that, thanks, Theresa!
Can I use coconut oil instead of butter?
I haven’t tested it in this batch, but you can try my coconut oil brownies 🙂
A friend made these and they are incredible! I wanted to make them tonight but I tried two times to dissolve the sugar into the melted butter but it won’t dissolve, what am I doing wrong?! The first time I was trying to double the recipe and it didn’t work, so the second time I didn’t double thinking that caused the issue but it did the same thing. Just gets thick and the sugar doesn’t dissolve. Eventually turns brown (and completely caramelized after long enough). Any advice?!
Seriously the absolute best brownies ever!!! My now go-to brownies no more box ever!!!!!!!! Make this recipe!
Thank you, Melinda!
I made these brownies but my batter was very think and they turned out hard.
What did I do wrong and could I add water to thin it.
I’m not sure what you did wrong, it’s hard to say. They were hard once baked? No, I wouldn’t add water to thin it. Did you measure the flour correctly?