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“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
Is the butter/sugar mixture supposed to cool completely before combining with the chocolate?
No, just enough to not scramble your eggs 🙂
These are best brownies I have ever tasted!
Thanks, Karen!
How thin or thick do these come out? I hate flat brownies but I don’t want cake like brownies haha. I need an in between!
They are not flat…or cakey. They’re dense & chewy. I think you’ll like these 🙂 Let me know how it goes!
New to baking:
added 226g butter and 396 sugar but this is taking forever to dissolve the sugar. should it be a thick slurry at first? seems like a tonnn of sugar
It is a lot of sugar & yes, it’s thick, not fully dissolved. How’d they turn out?
I love how these turned out! They are dense with a cakey crumb at the same time and super rich! Don’t worry about them being too sweet, they are perfect. Great recipe!
Love that description, thanks Kayla!
Quick question- I had actually saved this recipe way back when and while it’s the same recipe the ingredients look a bit different. On your previous one you have it at 1 cup softened butter and 2 1/4 cups sugar. Have you just tweaked it some? Making these tonight so thought I’d ask! Thanks!
Hi! Yes, I tweaked it a bit. Butter doesn’t need to be softened bc you’re melting it and I took the sugar down a bit after I weighed it.
Great! Will be making again! Thanks!
Thanks Sarah!
I love these Brownies, they are very easy to make and taste great. My daughter was impressed with the ingredients.
Do these require chocolate chips?
No, they’re optional.
OH. MY. GOOD HEAVENS! I usually don’t comment on recipes that my family loves but THIS is the best brownie recipe we’ve ever made! It hits the right spots of craving the chewy, cakey, and just perfect brownie. Def going to be in our rotation of sweets in our house!
Thank you for coming back to comment! It is appreciated 🙂
I’ve made this recipe for the 3rd time. First time I used fine flour instead of all purpose by mistake and it kept out perfectly. The other 2 times I’ve used all purpose flour as the recipe has called and it’s turned out disastrous…it does not rise and just seems hard. I don’t get it I’ve followed the recipe. Also I added one more egg the time I made because the consistency was so stiff.
I’ve never used fine flour but are you measuring the AP flour correctly? It sounds like you might be packing it in.
Saved by the recipe!
I’ve made this at least a dozen times and tonight makes a baker’s dozen. I needed a dessert for Christmas dinner when my plan didn’t go as planned. Always a hit! And I LOVE the Black Cocoa
Can I use baking soda instead of baking powder?
Not if you want the same results 🙂
Was worried about the thickness of the mixture, but when they were done Omgosh nice and fudgie and chewy. SAVED!!
Thanks, Teresa. Gotta trust the process 🙂
Will Dutch Process High Fat Cocoa work?
I’m not familiar with “high fat” dutch process, but yes, it should.
I don’t often comment on a recipe-but these were delicious! Just the right amount of everything! Thanks for the great recipe!😊
Thanks Donna! I always appreciate the feedback 🙂
Mine turned out super dry… they’re not terrible, but it taste almost like the coca didn’t fully mix in right? I used extra eggs because I had small home grown eggs- and when I was mixing about to pour I wanted to add milk because it was so thick… what did I do wrong?? 😢
how many eggs did you add?
I’ve never commented on recipes but this one is a winner, as is and with some tweaks. I had your older version written in my notebook of favorite recipes.
The last time I made them I subbed a stick of butter with 1/2c of natural( no added sugar) applesauce and lowered the sugar to scant 2 c, closer to 1 4/5c. I increased the cocoa by 1/4c and added chopped pecans instead of chocolate chips. It was a thick batter that I had to spread into the corners of the pan.
It baked up perfect, dense, chewy, rich and chocolatey without greasy fingertips. If anything, there was less of that shiny crust but still super satisfying.
Thank you so much for a fearless brownie recipe for chocolate lovers!
I love that, thank you for commenting!
Perfect everytime! Best recipe I have found. Make these, you won’t be disappointed!!
Thank you Yvonne!
I haven’t made these yet, but my local store is out of 9×13 baking dishes and I don’t have one handy. Will this recipe work if I make them in a cupcake/muffin pan?
Hi, I haven’t tested in a muffin pan, but that will work, just spray them well & you’ll bake for much shorter time.