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Homemade Better-Than-Box-Mix Brownies photo

Better-Than-Box-Mix Brownies

These Better-Than-Box-Mix Brownies are rich, fudgy, and simply irresistible!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.