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!
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 1/4 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.
- 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.
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.
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.
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.
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.
You don’t! The vanilla helps to enhance the chocolate flavor, but you can reduce the amount to 1 teaspoon if you prefer.
Sure! Feel free to add chopped pecans or walnuts along with the chocolate chips.
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!
If you’ve tried this better than box mix brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Better Than Box Mix Brownie Recipe
- 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
- Preheat oven to 350 F. Lightly grease a 9×13 baking dish. Set aside.
- Stir together the butter, sugars, and vanilla in a large bowl until well-combined.
- Stir in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Add the flour, cocoa powder, and salt in a bowl. Stir in until just incorporated.
- Mix in the chocolate morsels.
- Pour the batter evenly into the prepared baking dish.
- Bake 20-35 minutes. The edges should look dry and set, but there should still have fudgy crumbs but not wet batter when a toothpick is inserted in the middle.
- Cool in the pan to room temperature before cutting.
- To avoid packing in the flour (and ending up with dry brownies), sift or stir the flour. Then lightly spoon it into the measuring cup. Avoid tamping it down or packing it in. Level the flour off with a butter knife.
- Nutrition values are estimates.
Originally published 8/26/16.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!