Better Than Box Mix Brownie Recipe

Name: Better Than Box Mix Brownie Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup butter (melted); 1 ½ cups brown sugar (packed); ½ cup granulated sugar; 1 tablespoon vanilla extract; 4 large eggs; 1 ¼ cups all-purpose flour (weighed or properly measured1); 1 cup unsweetened cocoa powder; 1 teaspoon salt; 1 cup semisweet mini chocolate chips

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Better than box mix brownie recipe! These easy one-bowl cocoa powder brownies are as easy as boxed mix brownies, but they taste so much better!

A row of cut baked brownies on parchment paper.

Box brownie mix is the star of the box mix section. Mix brownies are one dessert that homemade brownies always try to copy.

Even though the flavor can be a little lacking, box mix brownies have that amazing chewy/fudgy texture and perfect, shiny brownie crust that make them so incredible.

These scratch brownies take that amazing chewy/fudgy texture and add rich chocolate flavor. They're so tasty that you'll never want to make box brownies again!

Ingredients and substitutions

Butter: I use salted butter. If you're using unsalted butter, increase the salt by ¼ teaspoon. You can melt the butter my placing it in a large, microwave-safe bowl and microwaving for about 40 seconds. Stir until completely melted.
Brown sugar: Light or dark brown sugar will work.
Granulated sugar
Vanilla extract
Large eggs
All-purpose flour
Unsweetened cocoa powder: I've only used unsweetened cocoa powder and haven't tried using Dutch-process cocoa powder in this recipe.
Salt
Mini semi-sweet chocolate chips: You can substitute another type of chocolate chip. Please don't skip the chocolate chips, through, because they help the brownies to form the crust on top.

How to make better than box mix brownies

If you aren't familiar with baking brownies, check out my how to make brownies post for tons of tips and info that will help you make the best brownies.

Sugar and butter in a silver bowl for cocoa powder brownies

Step 1: Whisk the butter, sugars, and vanilla together until well-combined.

Step 2: Whisk in the eggs one at a time until combined.

Step 3: Add the flour, cocoa powder, and salt to the butter and sugar mixture. Whisk just until combined. There's no need to beat the batter - whisking it just until the ingredients are incorporated is sufficient. The batter should be thick and smooth.

Step 4: Fold in the chocolate chips, and pour the brownie batter into the prepared pan.

Baked uncut brownies on a piece of parchment paper.

Step 5: Bake until a toothpick in the center comes out with fudgy crumbs attached. Wet batter means that the brownies aren't done cooking. No crumbs means the brownies are over-baked. Just a few fudgy crumbs is perfect.

Step 6: Let the brownies cool in the pan before cutting and serving.

Two rows of cut brownies on parchment paper.

What should brownies look like when baked?

These brownies will have a thin, shiny crust on top. They'll be set at the edges and still look a little fudgy in the middle.

When a wooden toothpick is inserted in the center, it should come out with just a few moist crumbs attached.

Recipe FAQs

Are these brownies fudgy?

These brownies fall somewhere between chewy and fudgy. They have a thin, shiny crust like box mix brownies, but they also have rich chocolate flavor.

Do I have to use a tablespoon of vanilla?

You don't! The vanilla helps to enhance the chocolate flavor, but you can reduce the amount to 1 teaspoon if you prefer.

Can I add nuts?

Sure! Feel free to add chopped pecans or walnuts along with the chocolate chips.

Cut brownies at an angle on brown and white parchment paper.

Storage

I like to store brownies in an airtight container in the fridge because it helps to make them chewier and fudgier. It also makes them last a little longer.

If stored in the fridge, the brownies will keep for up to 4 or 5 days. If stored, covered, at room temperature, the brownies will keep 2-3 days.

More brownie recipes!

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