Description

This Better Than Box Mix Brownie Recipe delivers rich, fudgy brownies with a perfect balance of sweetness and chocolate flavor. Made from scratch using simple ingredients, these brownies are easy to prepare and far tastier than any store-bought mix. They feature a moist, dense texture with gooey mini chocolate chips folded in, making them an irresistible treat for chocolate lovers.

Ingredients

Scale

Wet Ingredients

1 cup butter (melted)
1 ½ cups brown sugar (packed)
½ cup granulated sugar
1 tablespoon vanilla extract
4 large eggs

Dry Ingredients

1 ⅓ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt

Add-ins

1 cup semisweet mini chocolate chips

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent the brownies from sticking.
Combine Wet Ingredients: In a large mixing bowl, mix melted butter with brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well blended.
Add Eggs: Crack in the eggs one at a time, beating well after each addition to fully incorporate them into the batter ensuring a smooth texture.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt until evenly combined to avoid lumps.
Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients just until blended. Avoid overmixing to keep the brownies tender.
Fold in Chocolate Chips: Gently fold mini semisweet chocolate chips into the batter to distribute them evenly throughout.
Pour and Spread Batter: Transfer the batter to the prepared baking dish and spread it out evenly to ensure uniform baking.
Bake: Bake in the preheated oven for 20 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with fudgy crumbs but not wet batter.
Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares to set properly and enhance flavor.

Notes

For extra gooey brownies, bake closer to 20 minutes; for more cake-like texture, bake longer.
Use room temperature eggs to help with proper mixing.
You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
Store brownies in an airtight container at room temperature for up to 4 days.
Make sure not to overbake as it can dry out the brownies.