These Better Than Box Mix Fudgy Brownies are thick and chewy, better than anything from the store, and not to mention incredibly delicious!
Why You’ll Love This Recipe
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 rich, chewy, fudgy brownies with a little added crunch from chopped walnuts and flaky sea salt!
Easy to make. You need just a handful of ingredients, most of which are probably already in your pantry!
Brownie recipes are a known classic in the world of baking, with their rich, fudgy texture and irresistible chocolate flavor. And, like my Fudgy Brownie Bites, Chocolate Peppermint Brownies, and Pumpkin Frosted Brownies, these new-to-the-blog better-than-box-mix fudgy brownies will satisfy every chocolate lover’s palate.
Be sure to also check out the best Salted Pecan Pie Brownies and Double Chocolate Mint Brownies, too!
Enjoy!
Table of Contents
Pin this now to find it later
Pin ItIngredients Needed
The ingredients shown in the image below are used to make these warm, fudgy, better-than-box-mix brownies. Items noted in the bulleted list are key ingredients that need more explanation.
- All-Purpose Flour. My all-time favorite brand is King Arthur, but use whatever brand you prefer!
- Vegetable Oil. Lend a hand to the fudgy texture. You can also use coconut oil, like Carrington Farms.
- Vanilla Extract. I used Trader Joe’s bourbon vanilla extract, but regular pure vanilla extract or vanilla paste will work perfectly fine, too.
- Unsalted Butter. If you only have salted butter, omit the standalone salt ingredient from the batter.
- Semi-Sweet Chocolate Chips. I’ve used Ghirardelli and ALDI semi-sweet chocolate chips and chunks with success. For a low-sugar, dairy-free option, you can try Hu Kitchen chocolate chips. They are really good.
- Unsweetened Cocoa Powder. Or you can use Dutch-processed cocoa powder for an even richer, darker brownie.
- Espresso Powder. An optional ingredient, but it really gives the brownies a deeper flavor. I used the Delallo Foods espresso powder, or you can use dry instant coffee.
- Sea Salt Flakes. Also optional and not to be confused with the table salt that’s called for in this recipe. Sea salt flakes are best used as a topping.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief overview of how to make the best homemade brownies. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Step 1. Whisk the flour, baking powder, and salt together in a mixing bowl. Set aside.
Step 2. Beat the eggs, egg yolk, sugar, oil, and vanilla extract together on medium-high speed until well combined.
Step 3. Heat the chocolate chips and butter together in a saucepan over medium heat until melted and smooth.
Step 4. Immediately whisk in the cocoa powder and espresso powder.
Step 5. Pour the melted chocolate mixture into the bowl of wet ingredients. Mix until just combined.
Step 6. Add the whisked dry ingredients to the bowl of wet ingredients. Fold in the chopped walnuts.
Step 7. Transfer the brownie batter to the pan. Spread out evenly, then top with more chopped walnuts and, optionally, sea salt flakes.
Step 8. Bake for 25-28 minutes at 350ºF. Cool completely, then cut into squares.
Storage Instructions
These super fudgy homemade brownies will keep well at room temperature overnight or for up to a week in a well-sealed container in the refrigerator.
Recipe FAQs
I tested and recommend baking these 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 a well-sealed container in the refrigerator.
If you tried this Better Than Box Mix Fudgy Brownies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Better Than Box Mix Fudgy Brownies
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder, optional
- 1 cup Chopped Walnuts, optional
- Sea Salt Flakes, for topping
Instructions
- 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 tsp Baking Powder, 1/8 tsp 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 tbsp Vegetable Oil, 1 tsp 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 tbsp Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, 1/4 cup Unsweetened Cocoa Powder, 1 tsp 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.
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
I make these at least once a month for my husband, and it’s my go-to dessert when hosting or bringing to new neighbors. Everyone has raved about these! The only thing I omit is the nuts; otherwise I do everything as directed. If you have a large group, I would double it and bake it in 2 separate dishes do not combine. I have tried putting 2x the batter in a 9×13, and it takes forever to bake and doesn’t turn out as good because they’re taller. The 8″ square, as recommended in the recipe, is the perfect baking dish size. Highly recommend to anyone, it will be a crowd pleaser!
I’m so glad you love this recipe, Cassie! Thank you for making it your go-to! And also, thank you for the feedback on doubling the recipe.
My wife said we needed these! She was right. Moist, chocolatey, and totally tasty. Thanks Jennifer!
So glad you and your wife enjoyed these fudgy brownies, Bryan!