Better than Box Mix Brownies Recipe
Better than Box Mix Brownies Recipe
If I'm being completely honest, box mix brownies have always been my favorite brownies. Until I discovered this Better than Box Mix Brownies recipe! These are even better than box mix brownies.
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Ingredients
- unsweetened cocoa powder
- hot water
- dark or unsweetened chocolate chips
- butter
- vegetable oil
- granulated sugar
- eggs
- egg yolks
- vanilla extract
- salt
- all-purpose flour
- semi-sweet chocolate chips
Directions
- Preheat oven to 350ºF.
- In a large microwave-safe bowl mix together the cocoa powder and the hot water to form a thick paste.
- Add the dark chocolate chips and microwave for 30 seconds. Stir until melted and smooth. If they don't melt all the way, that's okay.
- Cut the butter into cubes and add them to the bowl. Microwave for another 30 seconds. Stir until smooth.
- Add the oil and sugar.
- Mix in the eggs, egg yolks, vanilla, and salt.
- Stir in the flour and the semi-sweet chocolate chips.
- Line a 9×13 baking dish with foil and nonstick cooking spray. Transfer the batter to the baking dish.
- Bake for 30-35 minutes. The edges should be pulling away from the pan and the middle should look set. Let cool and then cut to serve.
Frequently Asked Questions
How do you make brownies chewy not cakey?
There are two surefire ways to make brownies cakey– the first is using too many eggs. You'll notice in this recipe that half of the eggs called for are only the yolks. This gives the the brownies the binding abilities and fat that eggs bring to a recipe, without the rise from the egg whites.
The second thing that makes brownies cakey is the use of baking soda or baking powder. Both are omitted in this recipe, which makes these brownies ridiculously fudgy and chewy.
Is butter or oil better for brownies?
Oil is better for the texture of chewy brownies, but butter is better for flavor. This recipe uses both, so you get the best of both worlds.
What are the best store-bought brownies?
I've pretty much decided that the homemade brownies in this post outshine any store-bought brownies I've ever tried. But sometimes using a mix is just quicker and easier. So when that's what you're looking for, these are the box mixes I highly recommend:
- Ghirardelli Dark Chocolate Brownie Mix
- Hershey's Triple Chocolate Brownie Mix
- Duncan Hines Dark Chocolate Fudge Brownie Mix
How can I make boxed brownies better?
Try any of these brownie toppings:
Or add these mix-ins in the batter before baking:
- Reese's Minis
- Ghirardeli Dark & Sea Salt Caramel Squares (press these into the batter after spreading it in the pan)
- Toffee Bits
- Rainbow Coated Chocolate Chips (spread ganache on top of the baked brownies, let it cool, and then press these into the top to make copycat cosmic brownies)
Better than Box Mix Brownies
If I'm being completely honest, box mix brownies have always been my favorite brownies. Until I discovered this recipe! These are even better than box mix brownies.
Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup hot water
- 2 ounces dark or unsweetened chocolate chips
- 4 tablespoons melted, cubed
- 1/2 cup vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups granulated sugar
- 1 teaspoon salt
- 1¾ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF.
- In a large microwave-safe bowl mix together the cocoa powder and the hot water to form a thick paste.
- Add the dark chocolate chips and microwave for 30 seconds. Stir until melted and smooth. If they don't melt all the way, that's okay.
- Cut the butter into cubes and add them to the bowl. Microwave for another 30 seconds. Stir until smooth.
- Mix in the oil and sugar.
- Mix in the eggs, egg yolks, vanilla, and salt.
- Stir in the flour and the semi-sweet chocolate chips.
- Line a 9x13 baking dish with foil and nonstick cooking spray. Transfer the batter to the baking dish.
- Bake for 30-35 minutes. The edges should be pulling away from the pan and the middle should look set. Let cool and then cut to serve.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 165mgCarbohydrates: 55gFiber: 2gSugar: 40gProtein: 4g
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