Better Than Boxed Brownies

Rich, fudgy brownies better than any box mix you'll ever try. Made with butter, melted dark chocolate, dutch process cocoa powder, and finished off with some semi-sweet chocolate chips-- these are perfect for chocolate lovers!

As a chocolate lover (or "chocoholic" if you will) I'm pretty obsessed with my new brownie recipe. I tested these a handful of times to get them to the right texture and flavor. Using multiple sources of chocolate in addition to the cocoa powder creates a richer, fudgier texture than any box mix brownie.

I've been told by multiple people that these are their "favorite brownies ever"...just saying! Feel free to read on below or jump right to the recipe 🙂

Jump to:

• Ingredients
• Pan size and bake time
• Storing Instructions
• Weight vs. volume measurements
• Recipe
• About Kaylee Hagen

Ingredients

• Unsalted Butter - If you only have salted butter on hand, only add half as much salt as called for later on in the recipe. If you are dairy-free, sticks of margarine work just fine with this recipe, too!
• Dark Chocolate - I like using 72% dark chocolate, but any chocolate will do. Make sure it is chopped for easy melting.
• Dutch Process Cocoa Powder - I prefer the more mellow flavor of the dutch process cocoa powder, but non-alkalized normal cocoa powder will work in a pinch! Note: These different cocoa powders are not interchangeable in every recipe, but this one is fine because there is no leavener.
• Brown Sugar
• Granulated Sugar
• Eggs - Usually, I specify room temperature eggs, but they will work right out of the fridge in this recipe if that's more convenient.
• Kosher Salt - In this recipe (and most of my recipes) I use Diamond Crystal Kosher Salt. Normal table salt is MUCH saltier salt, so please adjust the salt in the recipe if that is all you have.
• Vanilla Extract
• Instant Espresso Powder - This ingredient is TOTALLY OPTIONAL but will help make the chocolate flavor a bit richer.
• All Purpose Flour
• Semi-Sweet Chocolate Chips - Feel free to substitute with dark chocolate or bittersweet chocolate chips! You can also leave these out entirely if you don't want chocolate chips in your brownies.

Pan size and bake time

I recommend using a light-colored, square, metal pan for the best results. Using a dark pan may cause your brownies to bake quicker and will make the edges crispier. My favorite pan is this 9"x 9" one from USA Pan. Please note the different baking times in the recipe for different-sized pans.

With this recipe, when in doubt, underbake them a smidge to keep them fudgy. They may end up too soft to eat fresh out of the oven, but a little time in the fridge will help solidify them a bit.

Storing Instructions

These can be stored in an airtight container on the counter for a few days or up to a week in the fridge. To freeze, I'd recommend storing them uncut, wrapped in plastic wrap in an airtight container.

Weight vs. volume measurements

You will find that the majority of the ingredients in my recipes will be measured by weight (usually grams) instead of volume (cups, etc.). This is to ensure the best results each time you bake. Depending on how ingredients are packed and leveled into a cup measurement, the actual amount of the ingredient can drastically differ. Baking is a science and depends on precise measurements to get consistent results. You can find a kitchen scale for cheap at most grocery stores or online. I love the Escali brand!

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