Better-Than-Box-Mix Brownies

When it comes to brownies, there’s nothing quite like the rich, fudgy goodness of homemade treats. Forget the boxed mixes; these Better-Than-Box-Mix Brownies are here to elevate your dessert game. With a deeply satisfying chocolate flavor, a chewy texture, and a crust that’s perfectly crisp, this recipe will have you ditching the box for good. Let’s dive into how you can whip up these irresistible brownies that are sure to impress both family and friends.

What Sets This Recipe Apart

What truly makes these Better-Than-Box-Mix Brownies stand out is the combination of high-quality ingredients and a careful baking process. The use of both Dutch-processed cocoa and unsweetened chocolate creates a deep chocolate flavor that simply can’t be matched by store-bought mixes. Plus, the addition of extra egg yolks gives these brownies a luscious texture that is fudgy without being overly dense. Each bite is a perfect marriage of chocolate, sweetness, and just the right amount of chewiness.

What Goes Into Better-Than-Box-Mix Brownies

To make these decadent brownies, you’ll need the following ingredients:

• 1 cup (28.67g) Dutch-processed cocoa – Provides a rich chocolate flavor.
• 1/2 cup (125ml) + 2 tablespoons boiling water – Helps to bloom the cocoa and enhance the chocolate taste.
• 2 ounces (56.7g) unsweetened chocolate, finely chopped – Adds depth and richness.
• 4 tablespoons unsalted butter, melted – Contributes to a fudgy texture.
• 1/2 cup (109ml) plus 2 tablespoons vegetable oil – Keeps the brownies moist and chewy.
• 2 eggs – Provides structure and richness.
• 2 egg yolks – Enhances the creaminess and fudginess.
• 2 teaspoons vanilla extract – Adds a warm, sweet flavor.
• 2 cups (500g) granulated sugar – Sweetens the brownies perfectly.
• 1 cup (218.75g) all-purpose flour – Holds everything together.
• 3/4 teaspoon salt – Balances the sweetness and enhances flavor.
• 1 cup (180g) semisweet chocolate chips – For extra chocolatey goodness.

Tools of the Trade

Before you get started, gather the following tools:

• Mixing bowls – For combining your ingredients.
• Whisk – To ensure a smooth batter without lumps.
• Rubber spatula – For scraping down the sides and folding in ingredients.
• Baking pan (9×13 inch) – Perfect size for these brownies.
• Parchment paper – For easy removal and clean-up.
• Cooling rack – To cool the brownies evenly.

Better-Than-Box-Mix Brownies Made Stepwise

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.

Step 2: Prepare the Baking Pan

Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the brownies out once they are cooled.

Step 3: Bloom the Cocoa

In a medium bowl, whisk together the Dutch-processed cocoa and boiling water until smooth. Set aside to cool slightly.

Step 4: Melt the Chocolate

In a heatproof bowl, combine the finely chopped unsweetened chocolate and melted butter. Stir until melted and smooth. Allow the mixture to cool slightly.

Step 5: Mix the Wet Ingredients

In a large mixing bowl, combine the vegetable oil, eggs, egg yolks, and vanilla extract. Add the cooled chocolate mixture and the cocoa mixture, stirring until well combined.

Step 6: Add the Dry Ingredients

In another bowl, whisk together the granulated sugar, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 7: Fold in the Chocolate Chips

Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 8: Bake

Pour the brownie batter into the prepared pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Cool and Serve

Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a cooling rack to cool completely before cutting into squares and serving.

Warm & Cool Weather Spins

Whether it’s a hot summer day or a chilly winter evening, you can enjoy these Better-Than-Box-Mix Brownies in various ways:

• Summer Treat: Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
• Winter Indulgence: Top with a dollop of whipped cream and sprinkle with crushed peppermint for a festive twist.
• Picnic Delight: Cut them into bite-sized pieces for easy transport and serve with fresh berries.
• Party Favors: Package them in decorative boxes for a sweet gift that everyone will love.

Mistakes That Ruin Better-Than-Box-Mix Brownies

Even the best bakers can make mistakes. Here are some common pitfalls to avoid when making your Better-Than-Box-Mix Brownies:

• Overmixing the batter can lead to tough brownies. Mix just until the flour is incorporated.
• Not measuring ingredients accurately can throw off the balance of the recipe. Use a kitchen scale for precision.
• Baking for too long can result in dry brownies. Keep an eye on them and test with a toothpick for doneness.
• Using cold ingredients can affect the texture. Ensure eggs and other ingredients are at room temperature.

Storage Pro Tips

To keep your Better-Than-Box-Mix Brownies fresh and delicious, follow these storage tips:

• Store brownies in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap brownies tightly in plastic wrap and freeze for up to 3 months.
• Thaw frozen brownies in the fridge overnight before enjoying.
• Reheat individual pieces in the microwave for a few seconds for that freshly-baked taste.

Helpful Q&A

Can I substitute the vegetable oil with another type of oil?

Yes, you can use melted coconut oil or canola oil as a substitute for vegetable oil. However, ensure they are neutral in flavor to keep the brownie taste intact.

What should I do if my brownies are too dry?

If your brownies turn out dry, it could be due to overbaking or too much flour. Next time, try checking the brownies a few minutes earlier and ensure you measure the flour accurately.

Can I add nuts or other mix-ins to the brownie batter?

Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or even other mix-ins like caramel swirls or peanut butter chips for a fun twist on the classic recipe.

How do I achieve perfect brownie squares?

To get clean, perfect squares, use a sharp knife and cut the brownies while they are completely cool. Wiping the knife between cuts can also help maintain clean edges.

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Before You Go

Indulging in homemade Better-Than-Box-Mix Brownies is a rewarding experience that brings joy to any occasion. With simple ingredients and a straightforward process, you’ll find that it’s worth every minute spent in the kitchen. So grab your mixing bowls, preheat that oven, and get ready to create a batch of brownies that will put any boxed mix to shame. Happy baking!

Better-Than-Box-Mix Brownies

These Better-Than-Box-Mix Brownies are rich, fudgy, and simply irresistible!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Brownies:

• 1 cup Dutch-processed cocoa Provides a rich chocolate flavor.
• 1/2 cup boiling water Plus 2 tablespoons to bloom the cocoa.
• 2 ounces unsweetened chocolate Finely chopped for depth and richness.
• 4 tablespoons unsalted butter Melted to contribute to a fudgy texture.
• 1/2 cup vegetable oil Plus 2 tablespoons to keep brownies moist.
• 2 large eggs Provides structure and richness.
• 2 large egg yolks Enhances creaminess and fudginess.
• 2 teaspoons vanilla extract Adds a warm, sweet flavor.
• 2 cups granulated sugar Sweetens the brownies perfectly.
• 1 cup all-purpose flour Holds everything together.
• 3/4 teaspoon salt Balances sweetness and enhances flavor.
• 1 cup semisweet chocolate chips For extra chocolatey goodness.

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Baking pan (9x13 inch)
• Parchment paper
• Cooling rack

Method

 

Instructions:

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
2. Step 2: Line your 9x13 inch baking pan with parchment paper, leaving overhang on the sides.
3. Step 3: In a medium bowl, whisk together the Dutch-processed cocoa and boiling water until smooth. Set aside to cool slightly.
4. Step 4: In a heatproof bowl, combine the finely chopped unsweetened chocolate and melted butter. Stir until melted and smooth, then allow to cool slightly.
5. Step 5: In a large mixing bowl, combine the vegetable oil, eggs, egg yolks, and vanilla extract. Add the cooled chocolate mixture and cocoa mixture, stirring until well combined.
6. Step 6: In another bowl, whisk together granulated sugar, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Step 7: Gently fold in the semisweet chocolate chips until evenly distributed.
8. Step 8: Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
9. Step 9: Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Transfer to a cooling rack to cool completely before cutting into squares.

Notes

• Store brownies in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap brownies tightly in plastic wrap and freeze for up to 3 months.
• Reheat individual pieces in the microwave for a few seconds for a freshly-baked taste.