Description
These Better Than Box Mix Brownies are rich, fudgy, and incredibly easy to make from scratch. With melted butter and cocoa powder for deep chocolate flavor, combined with melty chocolate chips, they deliver a decadent homemade treat that beats any store-bought mix. Perfectly moist and with a tender crumb, these brownies satisfy chocolate cravings with simple pantry ingredients and straightforward steps.
Ingredients
Scale
Dry Ingredients
- ½ cup (43g) unsweetened cocoa powder (or black cocoa powder)
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup (170g) chocolate chips (Ghirardelli recommended)
Wet Ingredients
- 1 cup (226g) salted butter
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and spray with non-stick spray for easy removal of the brownies.
- Melt Butter and Dissolve Sugar: In a small pot over medium-low heat, melt the butter. Stir in the granulated sugar and cook gently for 1-2 minutes, stirring constantly until the sugar dissolves. Be careful not to let the mixture boil.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla extract. Use a hand mixer to beat the mixture for 1 minute until fully combined and slightly aerated.
- Combine Butter-Sugar with Egg Mixture: Gradually stir the warm melted butter and sugar mixture into the egg-cocoa mixture until well blended and smooth.
- Add Dry Ingredients: Gently fold the all-purpose flour and chocolate chips into the wet mixture just until combined, taking care not to overmix.
- Bake the Brownies: Pour the batter into the prepared baking dish and bake for 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan. Once cooled, lift them out with the parchment paper and slice into 15 squares.
- Storage: Store the brownies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Do not let the butter and sugar mixture boil when melting; this helps maintain a fudgy texture.
- Using black cocoa powder will result in a darker, more intense chocolate flavor.
- Allow brownies to cool completely before cutting to prevent crumbling.
- The recipe yields 15 medium-sized brownies.
- For chewier brownies, reduce the baking time by a few minutes but watch carefully to avoid underbaking.
- If you prefer nutty brownies, add chopped walnuts or pecans when folding in the flour and chocolate chips.
