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 by 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.
- All-purpose flour: I highly recommend weighing the flour for the most accurate measurements (click on “metric” just above the ingredients for the weights). You can also stir or sift the flour, lightly spoon it into the measuring cup, and level. Be careful to avoid packing the flour as that will give you dry or cakey brownies.
- 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
Here you’ll find step-by-step photos showing how to make this recipe. The full, including ingredients, is given below.
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.
Recipe Tips!
- Checking for doneness: 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. If you bake the brownies until the toothpick comes out clean, the brownies won’t be as moist and fudgy.
- Add-ins: Feel free to stir in add-ins like chopped nuts along with the mini chocolate chips.
Recipe FAQs
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.
Storage
I like to store brownies in an airtight container in the refrigerator 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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Better Than Box Mix Brownie Recipe
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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Did You Make This Recipe?
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Originally published 8/26/16.
Reader Interactions
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Comments & Reviews
Erin says
These were delicious! Family loved them. I will never make boxed brownies again.
Kate says
Thank you!
Rose says
Sorry but this is the first time you let me down. Followed recipe exactly. Taste like unsweetened cocoa powder. Not moist either. Made for a function. Buying a box brownie in a hurry!
Kate says
Hi! I’m sorry to hear that! I’ve never had that happen when I’ve made the recipe, so I’m not sure why you had that happen. I’d be happy to help you troubleshoot or suggest a different recipe to try for next time.
lani says
so tasty! great recipe thank u
Kate says
Thank you!
Caroline Betlej says
These are amazing!!! I don’t like chocolate chips so I cut up 2 semi sweet Lindt bars!! They were perfect!!! I loved how the chocolate melts!!!
Kate says
Thank you!
Marsha says
I tried to give this recipe 5 stars, but the app wouldn’t let me. This is a PERFECT brownie recipe. I added about 2 TBSP water, as it was really thick, but we all loved these brownies!
Kate says
Thank you so much! I’m so glad that you liked the brownies!
Dona Shelly says
I am wondering why no leveling agent, baking powder, baking soda?
Kate says
Hi! The reason that many brownie recipes don’t contain a leavening agent is because leavening makes brownies fluffier and more cake-like. Brownies without leavening are more dense, fudgy, and chewy, so they have more traditional brownie texture.
Breanna McBride says
Absolutely delicious! I’ve made it twice now. I melted a little peanut butter and drizzled it over the top before baking to add a little razzle dazzle
Kate says
Yum! The peanut butter drizzle sounds like a delicious addition!
Kate says
Best brownies ever. I mean EVER.
Kate says
Thank you!
Amanda says
I just came here to say that these are the BEST brownies I have EVER made. THANK YOU!
Kate says
Thank you so much!
Kim says
Very good brownies, my kids live them!
Kate says
Thank you!
Roberta Olson says
Made these, very easy and delicious
Kate says
Thank you!
Debbie says
Excellent brownies!!. How do you get that nice crackle on top? Does it appear after cooling?
Kate says
Thank you! The chocolate chips that are stirred into the batter should help it form. There should be some crust when the brownies come out that will continue to appear as they cool.
Barbara L Bowman says
My family loved them sooo much I have to make them 2 times a week.
Kate says
Thank you!
Melissa says
Seriously soooo good. I couldn’t stop eating them. I used 100% Ghirardelli cocoa powder and 60% cocoa chips and they were divine. This recipe is perfect!! Definitely the best brownie I’ve ever eaten.
Kate says
Thank you so much!
M says
Is it ok to use regular sized chocolate chips instead of the minis?
Thank you!
Kate says
Yes, you can use regular-sized chocolate chips.
Tara says
These turned out great! Very soft and gooey and not mushy
I’ll admit I was a little freaked out about how thick the batter was but it worked out. I’ll definitely make these again
Kate says
Thank you! I’m glad that you liked the brownies.
Jillian says
I’m sad mine came out dry??? What could have happened
Kate says
If they were dry, there was either too much flour in the brownie batter or they were overbaked. With brownies, you just want to bake them until there are a few fudgy crumbs left on the toothpick. Oven temperatures can vary quite a bit, so you may find that you need to decrease the temperature or baking time if your oven bakes hot. Also, if you’re using a glass pan, you have to make adjustments to both the oven temperature and baking time. I’m happy to help you troubleshoot, so please let me know if you have any other questions.
Susan says
I have a glass pan. What is the temperature and time difference? Thank you.
Kate says
For a glass pan, you’ll want to reduce the temperature by 25F and start checking for doneness 5-10 minutes sooner.
Tania says
Took these to a holiday gathering and my fam was fighting over who got to keep the few that were left!
Kate says
Yay! I’m glad that they were a hit!
Natalie Keating says
I always have trouble getting a nice shiny top to my homemade brownies, but these turned out beautiful! Can’t wait to cut them in the morning.
Kate says
Thank you! I’m so glad that they turned out well for you!
Mhillet says
I’m trying hard to bake and this is my 2nd time to bake brownies…with the first recipe that i tried i’m not satisfied. But when i tried this recipe today it came out great and i’m very satisfied with my finished product…it’s chewy, fudgy and yummy! Pretty sure i will bake this again.
Kate says
Thanks! I’m glad that they turned out well for you.
Lina says
I made this for my family and they loved it! Tastes delicious with ice cream!
Kate says
Thank you!