“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.
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
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- 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.
- 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.
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
Ingredients
- 1 cup butter
- 2 cups granulated white sugar
- 4 large eggs
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla
- 1 ½ cups all purpose flour
- 1 cup 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. Don’t let it boil.
- Pour the butter/sugar mixture into a large bowl (or your stand mixer bowl). Add in cocoa powder and mix to combine.
- Add in eggs, salt, baking powder and vanilla. Beat until fully incorporated.
- With the mixer on low, slowly add in flour until just combined.
- Stir in chocolate chips and make sure they are evenly distributed.
- Pour the batter into your prepared pan and bake for approximately 30 minutes, until a toothpick 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 foil overhang. Peel back the parchment/foil and cut into squares.
- Store in an airtight container.
Video
Notes
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
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!).
Photos updated October 12, 2016
I made this today, and it turned out perfect! Super moist, and lots of chocolate flavor. My grandson stopped over and had one. He loved them! Will be using this recipe for now on! Thank you for sharing!
Yay 🙂
Great brownies! Will be using this recipe from now on.
Yay 🙂
Can this recipe be halved and baked in an 8×8 or 9×9 pan (and for how long)? It’s just me and the hubs, and unbelievably he doesn’t like chocolate!! Crazy….
Yes, probably 25 minutes, but you might want to try these small batch brownies instead!
They didn’t want to cook inside. Came out hard edges and gooey inside.
Which type of pan did you use? And have you used an oven thermometer to check temp accuracy?
Delicious Brownies! Best ever!
How do I make the brownies less “cakey”?
They shouldn’t be cakey. Are you weighing or scooping your flour?