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?
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.
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. 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
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.
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!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?
I live at high altitude just under 6000ft (Colorado Springs)what’s the best way to adjust recipe for brownies? Also cookies and cakes so many different ways and even box brands differ Thanks
Hi Barbara. Being that I’m in Michigan, I haven’t tested, but here are some high altitude baking tips – there is a chart with adjustments to make that will hopefully help!
I think the cup vs. gram measurements for your butter is off. One cup of butter should be closer to 225 grams. Can you confirm which measurement is correct?
You’re right! I’m newly adding weights to my recipes, this being the first, and the flour was also wrong. Not sure what I did, but thank you for catching me, I fixed it.
I’m not a baker and these are the easiest and best tasting brownies ever. I did add some melted peanut butter to them and they are heaven in your mouth.
That makes me happy! I love the addition of peanut butter.
I will never make a box mix again !!!! Added pecans and oh my goodness these are to die for !
Yesss, a convert 😉
Hi made your brownies ,but with a little twist I browned the butter first .boy the brownies are delicious thank you for sharing the recipe
Ooh, great upgrade with the brown butter!
Loved these. Really easy. I did put pecans instead of chocolate chips. Enough chocolate in them. Nuts take some sweet out and they are some crunch also. I wont use box brownies again.
Yay 🙂
Can I half the recipe in a 9×9 pan?
That should work fine, or try my small batch brownies.
Mine came out puffy and dry . What did I do wrong ?!
Hmm, it’s hard to say without being there with you. Did you measure your flour properly? Weigh it or scoop it?
Super easy to follow recipe and delicious product. I used an 8×8 metal baking dish, regular cocoa powder, and baking spray without parchment paper. The brownies came together quickly and the batter was yummy! They still took just 30 minutes to cook at 350º and cooled down to be thick and fudgy. Also, the brownies easily slide out of the baking dish with no sticking!
Thanks, Bailey!
It says to stir sugar and butter for 1-2 minutes until sugar is dissolved. The sugar never dissolved for me, and from what I understand, sugar doesn’t typically dissolve in fats since it’s water soluble. Does the sugar actually dissolve when you make this? What am I doing wrong?
Mine wouldn’t dissolve either.. what do I do? Or what did I do wrong? Please help
So what you are doing is actually mixing at a high temp the fats and sugars. The sugar will not melt, unless you heat it for a long time, just stir until well combined and warm throughout.
I’m usually not a fan of homemade brownies and was very skeptical but decided to give this recipe a try. These are some of the best brownies I have ever had!! They are packed with real chocolate flavor and the perfect gooey texture that we love! They were also easy to make! I was not able to get the sugar to dissolve completely but they still turned out delicious!! Thank you for this recipe!
Yay =)
Making these AGAIN because they are the best brownies ever! I’ll never go back to box.
Yay =)
I believe the cocoa power measurement are off. 1 1/4 cups of cocoa power is 295 grams, not 105.
Which type are you using? I just re-measured my unsweetened cocoa powder (Hershey’s) & black cocoa powder (Modern Mountain) & got 105g (42g in 1/2 a cup).
Great recipe needed some water in the dough
They shouldn’t have needed any water, but I’m glad you liked them.