X

Better Than Box Mix Chocolate Brownies

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

“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?

Chocolate Brownies are the iconic dessert you crave! Learn how to make "Better Than Box" Chocolate Brownies with our amazingly simple brownie recipe!

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. 

Chocolate Brownies are the iconic dessert you crave! Learn how to make "Better Than Box" Chocolate Brownies with our amazingly simple brownie recipe!

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

Chocolate Brownies are the iconic dessert you crave! Learn how to make "Better Than Box" Chocolate Brownies with our amazingly simple recipe!

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.

stack of 3 dark chocolate brownies with melty chocolate chips inside.

Equipment you’ll need

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. 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.
Chocolate Brownies are the iconic dessert you crave! Learn how to make "Better Than Box" Chocolate Brownies with our amazingly simple recipe!

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!

stack of dark chocolate brownies with a bite missing from one.

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:

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!

dark chocolate brownie with a bite missing.
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! | Persnickety Plates

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 614 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 366 kcal

Ingredients
 

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.

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!

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.

Photos updated October 12, 2016



Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kim Evans says

    What is the lid for cooking or storing the brownies?

    • Carolina says

      I have the same question: what’s the lid for?

  2. Ellie says

    1-1/4 c. cocoa sounds like too much. Is that correct?

  3. Sabrina says

    Can you just cook them in the baking dish without the foil?

    • Melissa Williams says

      Yes, I shot these years ago & have since moved to parchment.

  4. Jacqueline says

    Awesome!!!

  5. Amber L Esterline says

    I made these and they were delicious!

  6. Jennifer L Seiber says

    5 stars
    I made these and they were perfect, thick, and delicious. Thank you for the recipe. I topped them with almond flavored frosting and they were delicious. However, the sides/edges of the brownies in the pan rose and were higher than the rest of the pan. Do you know if there is a way to prevent this?

    • Bonnie Heyblom says

      The pan was too small.

    • Freda says

      Did you use a shiny metal pan or a dark/coated pan? I have found that shiny pans tend to produce more a evenly baked cake/brownie.

  7. Eilish says

    Just made these! Sooooo goood thank u!

  8. Michayla says

    3 stars
    I made these tonight, tasted great but came out really dry. Any alternatives or alterations?

    • Melissa Williams says

      They should not have been dry. Did you overbake them?

  9. Ronni says

    Do I have to use chocolate chips?

    • Melissa Williams says

      No, but they add to the shiny, crackly crust. Without them brownies are often dull. Still delicious though 🙂

  10. Sarah says

    5 stars
    I just made these, and they are absolutely delicious!!

  11. Gail says

    Can you add nuts to this recipe?

  12. Jean Benson says

    5 stars
    The brownies were the best, but baking time was 60 min., still moist and delicious!

  13. Brooke says

    If you’re melting the butter why does it need to be room temp? This a deceiving recipe

    • Melissa Williams says

      Ha, you’re right, it doesn’t much matter, but it’s not a deceiving recipe.

  14. Tara says

    5 stars
    Awesome. Replaced part of the sugar with swerve and taste like normal brownies. Better than box for sure

  15. Chelsea says

    5 stars
    These turned out amazing! I actually only had half the amount of cocoa powder on hand but I just added a little bit more chocolate chips to try and compensate. They turned out amazing regardless so I will definitely be saving the recipe for future use. Thank you!

  16. Lisa Dean says

    not a fan of chocolate chips in brownies, but I love the idea of the added, extra chocolate, do you think it would be OK to melt chocolate chips and that to the mixture?

    • Melissa Williams says

      I’m not sure that’ll have the same effect & melted chocolate will throw off the ratios. I don’t want you to end up with dry brownies.

  17. Chris Thomas says

    4 stars
    This recipe IS NOT better than the box, as it says. I wanted moist chewy brownies, but these turned out like only dry chocolate cake. Followed the recipe to a “T”. Sadly disappointed

  18. Judi says

    5 stars
    Absolutely amazing taste! Easy to make. Definitely making again

  19. Cherri says

    Made it today and baked it for 35 minutes and the inside was moist almost like it was not done. They taste good, but a little mushy in the middle. I think I should have cooked them longer.

    • Melissa Williams says

      Yeah, you’ll want a toothpick in the center to come out clean 🙂

  20. Billie Jean Webster says

    I made these 2 weeks ago and I baked mines in mini loaf pans and they turned out wonderful and moist . I added the chocolate chips morsels. This is my Go to recipe. Thanks

    • Melissa Williams says

      Love the mini loaf pan idea! Thanks for letting me know 🙂

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.