Better Than Box Mix Chewy Fudge Brownies - Browned Butter Blondie (2024)

These better than box mix chewy fudge brownies are easy to whip up whenever the craving strikes. One bite and you’ll never go back to boxed brownies again!

Surprise, surprise. I’m back with another installment of “things to make with everyone’s favorite ingredient.” That would be CHOCOLATE, just in case there was any confusion. Yep, our month long celebration of all things chocolate is still going strong. If I had it my way, this little love affair with chocolate that we commemorate each and every February would carry on the whole year through. Lucky for me, chocolate never goes out of season – and neither do brownies. Today I’m sharing my new favorite recipe for the best ever better than box mix chewy fudge brownies, aka brownies so good I cannot be alone with them in my own kitchen. They are impossibly easy to make, full of rich, fudgy chocolate flavor and have that shiny, crispy top that makes my heart skip a beat. Behold brownie lover’s, you’re in for a real treat!

What mades better-than-box-mix brownies so good?

I could go on and on {and on} about how ridiculously delicious these better than box mix chewy fudge brownies are, but you’ve got brownies to make so I’ll keep it short and sweet. These brownies are just like the tried and true box mix but waaayyyyy better. {sorry Betty}. First, they are made completely from scratch with simple ingredients so say buh-buy to any funky fillers and mystery ingredients you can’t pronounce. You get the same great texture and flavor as a box mix and who can resist those paper thin, shiny, crackled tops?

S W O O N !

If you’re in the box mix brownie camp, you’re going to fall fast in love with these homemade brownies. They’re not too fudgy, not too cakey and perfectly chocolatey. They’re better than boxed and almost as easy. All you need is a bowl and whisk. Just mix, pour and bake. I promise you’ll never go back to boxed after one bite of these brownies!

Ingredients you need

Just a handful of pantry staples and a brownie pan stand between you and a warm batch of brownies fresh from the oven. Here’s what you’ll need:

• Flour. For extra chewy, perfectly fudgy brownies, we only need a small amount of regular all purpose flour. Nothing fancy. Be sure to weigh the flour on a digital scale or spoon and level the flour properly for best results.
• Butter. Be sure to use unsalted butter so that you can control the level of saltiness in the brownies.
• Oil. This recipe calls for both melted butter and vegetable oil for the very best taste and texture. It’s that perfect combination of both saturated and unsaturated fats that gives boxed brownies their signature flavor.
• Sugar. Just a scoop of plain granulated sugar adds the perfect sweetness to these brownies and gives us those glossy, crackled tops that no one can resist.
• Cocoa powder. Cocoa makes for a chewier brownie and also gives that boxed brownie flavor we all know and love. I use Dutch process cocoa powder for a richer, darker chocolate flavor.
• Eggs. The recipe calls for two large eggs but if you are going for an extra chewy, richer brownie, feel free to add an extra egg yolk.
• Chocolate. You can use highquality chocolatechips or achocolate bar for this recipe. I like to use a mix of bittersweet and semi-sweet chocolate, but feelfree to use whatever chocolate is your favorite.
• Baking powder. Just a teaspoon of baking powder makes these brownies not too dense and not too cakey. They’re perfectly reminiscent of a box mix brownie.
• Vanilla. Just a splash gives brownies extra flavor and dimension. Don’t skip it!
• Espresso. A teaspoon of espresso powder or instant coffee goes a long way to enhancing the flavor of the chocolate in these brownies. You can omit it altogether if you wish but I promise your brownies won’t taste like coffee. They’ll just taste like reeaally good brownies!
• Salt. A pinch of salt helps balance all of the sweetness from the sugar and chocolate. If you have some on hand, a sprinkle of flakey sea salt on top of the baked brownies is always a good idea too!

How to make the best homemade brownies

These brownies are a cinch to make whenever the craving strikes. No need to haul out the big mixer. All you need is two bowls and a whisk. No fuss, no frills, just perfectly chewy, chocolatey deliciousness. Turn up the oven and follow the easy step by step guide below for the best brownies ever.

STEP 1: Melt the chocolate with the butter and oil.

Add the chocolate chips, butter, oil and espresso powder (if using) to a heat safe bowl over a double boiler and melt the ingredients together while stirring often. Alternatively, you can use a microwave and heat the mixture in 30 second increments, stirring between each cycle. Heat until the chocolate is smooth and shiny and then set aside to cool slightly.

STEP 2: Whisk together the eggs and sugar and then add the vanilla.

In a separate bowl, whisk together the eggs and sugar until light and frothy. No need to mix for more than 30-60 seconds as we do not want to add too much air to the mixture. Next, add in a high quality vanilla extract and stir to combine.

STEP 3: Stir in the melted chocolate.

Once the melted chocolate and butter mixture is cool to the touch, pour it into the egg and sugar mixture, stirring to combine well. Use a light hand – no need to over mix. Just make sure all of the chocolate is incorporated.

STEP 4: Sift in the dry ingredients and stir to combine.

I know exactly what you’re thinking …”is sifting really necessary?” Here’s the deal. It’s certainly not mandatory but I do suggest sifting the flour and cocoa powder for a silky smooth batter that bakes up without any lumps and bumps. No need to sift the ingredients into a separate bowl. Just place a sifter directly over the chocolate mixture and add all of the dry ingredients at once. Then fold the wet and dry ingredients together gently, being careful not to over work the batter. Too much stirring and you’ll be left with a flat, dense brownie.

STEP 5: Pour the batter into a parchment lined pan and bake.

Transfer the batter to a parchment lined 8 x 8 pan and smooth the top with an offset spatula. Bake for 25-30 minutes. Cool the brownies to room temperature, slice and devour!

Tips for the best brownies

• Use high quality chocolate. Since this recipe calls for so few ingredients, you’ll want to use high qualitychocolate and cocoa powder for the best flavor. I love Rodelle Dutch process cocoa powder and Ghirardelli chocolate chips. Now is not the time to skimp on the good stuff bakers!
• Do not over mix. Less is more when it comes to mixing brownie batter. Once you have added the dry ingredients, fold the batter togethergently only until you see that the flour andcocoapowder are barelyincorporated. Stop there andpour the batter directly into theprepared pan. Now is a good time to taste test the batter – you know, for quality control. {wink, wink}
• Line the pan with parchment. Lining the bottom and sides of your brownie pan with parchment paper allows for easy release of the brownies once baked. And those clean, sharp edges are so satisfying!
• Watch the oven. The best brownies are ever so slightlyunder baked so keep a close eye on your oven. Since no two ovens are alike, baking times can vary Be sure to remove the brownies as soon as the edges are set and the center is baked through but still a bitfudgy. The brownies will continue to bake a bit once removed from the oven due to the residual heat from the pan. If a toothpick inserted into the center of the pan comes out completely clean, the brownies are over baked.
• Cool completely.There’s nothing like diving into a pan of warm fudgy brownies fresh from the oven. I say go for it! But if it’s clean cuts and perfectly sliced edges you’re after, wait for the brownies to cool completely before cutting with a clean, sharp knife. Wash the knife under warm water and wipe with a clean towel between each slice. Believe it or not, allowing the brownies to cool will yield a richer, chewier brownie. It’s worth the wait my friends!

What is the best pan for baking brownies?

Not all pans are created equal when it comes to brownies. When you’re going for crispy, thick edges and chewy, gooey centers, the right pan can make all the difference. Some bakers swear by their glass (pyrex) dishes but I find that they have poor heat conduction and don’t bake evenly. Dark aluminum pans are a common choice but because the dark color of the pan absorbs more heat, it’s easy to over bake the brownies. Light color aluminum pans are my go-to for brownies. They are great heat conductors and they heat up fast and cool down quickly once removed from the oven. I use one pan and one pan only for brownies. It’s this one. And yes, it definitely gets {brownie} points for being relatively inexpensive and sturdy enough to last a lifetime. I see lots more brownies in my future!

How to store brownies

I don’t think any one can argue that brownies are best eaten the day they are made. They’re a real crowd pleaser and I dare you to find a treat that is more delicious fresh from the oven than a warm batch of fudgy brownies. They simply can’t be beat. If you do happen to have a few squares left over, keep these tips in mind to maximize their freshness long enough to enjoy every last crumb.

Slice as you go. If you are baking for a crowd, slice these babes up andwatch as the ravereviews roll in. But if youhave big plans to savor these brownies all week long all by yourself, consider slicing off each piece one attime. This will helpprevent the brownies fromdrying out tooquickly. I for one cannot be left alone with an entire batch of these homemade chewy fudge brownies so I often send half the pan off to a neighbor or friend. Sharing is caring!

Cover tightly. Keep thebrowniestightly coveredwith alayer ofplastic wrap and aluminum foil. Youcan store them at roomtemperature for about 3 days or keep them fresher in the fridge where they’ll last for closer to 5 days.

It’s all about the freezer stash. My love for a fresh batch of warm brownies runsdeep but I think I have aneven deeper love affair with frozen brownies. If you think that sounds odd, I’ll just say don’t knock it ’till you try it! Frozen brownies never actually freeze all the way through and they take on an extra chewy, almost fudge-like texture when chilled that I find completely irresistible. To freeze the brownies, wrap them tightly in two layers of plastic wrap or foil and then store in a plastic bag or covered glass container. Your freezer stash will never look better!

I won’t pretend to know everything, but I do know you need these brownies in your life. I really should call them “love at first bite brownies” because there’s not a single person that can’t be won over by their chewy, fudgy centers and crispy, crackly tops. Happy baking friends – hope you love these brownies as much as I do!

If you love brownies, check out these delicious brownie recipes:

• The Best Brown Butter Brownies
• Small Batch Brownies
• Frosted Fudge Brownies
• Wanna-Be Brownie Cookies
• Brown Butter Brookies

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