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    Home » Brownies

    Better Than Boxed Brownies

    September 16, 2022 by Kaylee Hagen 4 Comments

    Jump to Recipe

    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!

    three white plates stacked with 3 brownies stacked on top

    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
    overhead view of brownies on 5 small plates with forks. Brownies on cooling rack in top left corner of image
    Overhead view of brownie ingredients in separate bowls

    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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    Recipe

    Better Than Boxed Brownies

    overhead shot of brownies cut with one brownie on its side
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    ★★★★★

    5 from 4 reviews

    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! 

    • Author: Kaylee Hagen
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 16 brownies 1x
    • Category: Brownies
    • Method: Bake
    • Cuisine: American

    Ingredients

    Scale
    • 2 sticks (1 C) unsalted butter, melted
    • 100g dark chocolate, chopped
    • 29g dutch process cocoa powder (normal cocoa powder will work here too)
    • 100g brown sugar
    • 250g granulated sugar
    • 3 large eggs
    • 1 teaspoon kosher salt
    • 1 tablespoon vanilla extract
    • ½ teaspoon instant espresso powder (optional)
    • 120g all-purpose flour
    • 200g semi-sweet chocolate chips

    Instructions

    1. Preheat oven to 350°F and line a 9"x 9" or 8"x 8" metal pan with parchment paper.
    2. In a saucepan on the stove, melt 2 sticks of unsalted butter over medium heat.
    3. Once the butter is melted, add the dark chocolate and stir with a wooden spoon until completely melted. 
    4. Remove from heat and mix in the cocoa powder. Set aside.
    5. In the bowl of a stand mixer fitted with the whisk attachment (a large bowl and electric mixer or by hand could work too), add the brown sugar, sugar, eggs, salt, vanilla, and espresso powder. Mix on medium speed for about 3 minutes until light and fluffy.
    6. Lower the speed of the mixer and slowly add in the butter/chocolate mixture until combined. 
    7. Sift in the flour and mix in the chocolate chips.
    8. Pour batter into pan and bake for about 30 minutes if using a 9"x 9" pan and about 36 minutes if using an 8"x 8" pan. A toothpick inserted should still have some chocolate on it and a few crumbs.  
    9. Allow brownies to cool completely before cutting and serving. If they end up too fudgy in the center, pop them in the fridge for 30 minutes to solidify a bit.

    Notes

    • Storing: 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.
    • Substitutions: You can substitute the butter with sticks of margarine if trying to go dairy free. Also, if you don't have dark chocolate on hand, you can use semi-sweet chocolate chips in step 3 of the recipe.  

    Nutrition

    • Serving Size: 1 Brownie
    • Calories: 324
    • Sugar: 32.6g
    • Sodium: 173mg
    • Fat: 17.4g
    • Carbohydrates: 40.8g
    • Fiber: 2.1g
    • Protein: 3.4g
    • Cholesterol: 65mg

    Keywords: fudgy brownies

    Did you make this recipe?

    Please leave a rating and comment below! Follow me on Instagram @honey.ibakedacake for more recipes and tips!

    About Kaylee Hagen

    Hi, I'm Kaylee! I'm the recipe developer, writer, and photographer for all things Honey, I Baked a Cake! Formerly a professional musical theatre performer in New York City, I now put my creativity into baking decadent treats to share with friends, family, and you.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Melody Fromage

      November 23, 2022 at 7:49 am

      These are the best brownies I have ever had.

      ★★★★★

      Reply
    2. Andrea

      November 22, 2022 at 11:27 pm

      It’s the perfect recipe!! Make these now. I’m drooling just thinking about them.

      ★★★★★

      Reply
    3. Kayla

      November 13, 2022 at 2:41 pm

      I usually don’t prefer homemade brownies to box (maybe the only baked good I prefer not homemade), however these brownies are absolutely to die for! They are soft and fudgy, but the top and edges have a crinkle that is so good. The chocolate is perfect too. Two thumbs up!

      ★★★★★

      Reply
    4. Claire

      November 04, 2022 at 12:39 am

      So rich and fudgy!

      ★★★★★

      Reply

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    Hi, I'm Kaylee! I'm the recipe developer, writer, and photographer for all things Honey, I Baked a Cake! Formerly a professional musical theatre performer in New York City, I now put my creativity into baking decadent treats to share with friends, family, and you.

    More about me →

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