These better than box mix fudgy brownies are thick and chewy and are better than anything from the store, not to mention incredibly delicious!
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Reasons Why These Fudgy Brownies are Way Better Than Any Box Mix
- The Taste. Melted semi-sweet dark chocolate mixed together with unsweetened cocoa powder and espresso powder makes for the ultimate chocolate brownie!
- Texture. They are a rich, chewy fudgy brownie with a little added crunch of chopped walnuts and flaky sea salt!
- Easy to make. You need just a handful of ingredients, most of which probably are already in your pantry!
Grab Your Ingredients!
Here's the full list of ingredients you'll need to make these warm, fudgy better than box mix brownies!
- All-Purpose Flour. One cup is needed to make these rich, chewy brownies
- Baking Powder.
- Salt. Only a pinch or ⅛ teaspoon is needed to help balance out the sweetness.
- Vegetable Oil. Just one tablespoon helps lends a hand to the fudgy texture.
- Granulated Sugar. Gives these brownies just the right amount of sweetness. You can also use pure cane organic sugar as a 1:1 substitute.
- Eggs. You'll need 2 eggs and 1 egg yolk. The extra egg yolk gives these better than box mix brownies their chewy, fudgy texture.
- Vanilla Extract. I used Trader Joe's bourbon vanilla extract, but regular pure vanilla extract will work perfectly fine too.
- Unsalted Butter. This gets melted in with the chocolate. If you only have salted butter, omit the standalone salt ingredient from the batter.
- Semi-Sweet Chocolate. You can use semi-sweet chocolate chips or chocolate chunks. I've used Ghirardelli and ALDI chocolate chips and chunks with success. For a low sugar, dairy-free option you can try Hu Kitchen chocolate chips. They are PHENOMENAL.
- Unsweetened Cocoa Powder. Or you can use dutch process cocoa powder which will give you an even richer, darker brownie.
- Espresso Powder. An optional ingredient, but really gives the brownies a deeper flavor. I used Delallo Foods brand of espresso powder or you can also use dry instant coffee.
Here's How to Make The Best Homemade Brownies!
- Whisk the dry ingredients together. This includes all-purpose flour, baking powder, and salt.
- Mix the wet ingredients together. Do this in a separate, bigger bowl. You can use a stand mixer, hand mixer, or the easiest one of them all—a whisk.
- Heat the chocolate and butter. You can do this in a small saucepan or in the microwave. Remove from heat, then add in the unsweetened cocoa powder and the espresso powder. The espresso powder is optional, but I highly recommend keeping it in!
- Whisk in the chocolate mixture with the wet ingredients.
- Stir in the whisked dry ingredients until just combined.
- Transfer to an 8-inch square baking dish, then bake! Bake for 350ºF for 25-28 minutes. I recommend checking on the brownies at the earliest recommended baking time.
- Let cool, then cut into squares. These super fudgy brownies will keep well at room temperature overnight or for up to a week in the refrigerator in a well-sealed container.
I tested and recommend baking these better than box mix brownies in an 8-inch baking dish. You can use a 9-inch baking pan as well, but your brownies will be slightly thinner.
Yes. Simply swap out the butter for a plant-based butter and replace your chocolate chips with a dairy-free option (like Hu Kitchen chocolate chips)
Homemade brownies will keep well at room temperature overnight or for up to a week in the refrigerator in a well-sealed container.
Enjoy More Brownie Recipes from Beyond the Butter!
Better Than Box Mix Fudgy BrowniesAuthor:
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoon Salt
- 2 Large Eggs (room temperature)
- 1 Large Egg Yolk (room temperature)
- 1 cup Granulated Sugar
- 1 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
- 6 tablespoon Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Espresso Powder (optional)
- 1 cup Chopped Walnuts (optional)
- Sea Salt Flakes (for topping )
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Spray an 8-inch square baking pan with a flour-based baking spray. Set to the side.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.1 cup All-Purpose Flour, 1 teaspoon Baking Powder, ⅛ teaspoon Salt
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.2 Large Eggs, 1 Large Egg Yolk, 1 cup Granulated Sugar, 1 tablespoon Vegetable Oil, 1 teaspoon Vanilla Extract
- Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.6 tablespoon Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
- Add in the whisked dry ingredients and mix on low speed until just combined. Then add in the chopped walnuts. You may also use a spatula to fold in both the dry ingredients and chopped walnuts.1 cup Chopped Walnuts
- Transfer the brownie batter to the prepared 8-inch baking pan. Spread out evenly in the pan, then top with additional chopped walnuts and sea salt flakes, if desired.
- Bake for 25-28 minutes at 350ºF or until the top has a shiny crackly top to it.Sea Salt Flakes
- Remove from the oven and allow to cool completely before cutting into squares.
- Cooled brownies can be kept at room temperature covered with aluminum foil overnight or can be stored in the refrigerator in a well-sealed container. Separate out the layers with wax or parchment paper if layering brownies in the container.