Better-Than-Box-Mix Brownies
These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients. They have become the base for some of my favorite brownie recipes, like peanut butter brownies, buckeye brownies, and marshmallow brownies!
Whenever I ask people what their favorite brownie is, there is always a resounding majority – most people only have eyes for box-mix brownies. And really, what’s not to love? The brownies always turn out gooey, chewy and with that amazing thin crackly crust on top. As a teenager, each Sunday night our church held youth group meetings and one of the mom volunteers always brought a pan of brownies. They were the BEST brownies. At one point a couple of us girls asked for the recipe and were sheepishly told that they were just from a box.
So many of those amazing brownie concoctions that you’ll see on Pinterest invariably start by calling for a box brownie mix, right? A number of years ago, I went on a mission to find a homemade brownie recipe that could mimic that elusive taste and texture of a box-mix brownie. Not surprisingly, it was Cook’s Illustrated that had formulated exactly what I was looking for – a homemade brownie recipe with all of the characteristics people love about a box-mix brownie.
Now, anytime I come across a recipe that calls for preparing a box of brownies, I turn to this recipe instead!
According to the headnotes for this recipe, the key to the texture of the beloved box-mix brownie is the ratio of saturated to unsaturated fat. The box-mix brownies have a 28% to 72% ratio while a classic homemade brownie recipe has a 64% to 36% ratio. Big difference! The major factors in creating this chewy brownie recipe to mimic the box-mix include: using a mix of butter and vegetable oil, a mix of cocoa powder and melted chocolate, and extra egg yolks. I guarantee that if you are in the box-mix brownie camp, this recipe will wow you. Another huge bonus is that this is still a one-bowl recipe with only a whisk and spatula needed.
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Here are a couple of quick notes to make sure these brownies turn out absolutely superb:
- For the chewiest texture, it’s important to cool brownies completely before cutting.
- If your baking dish is glass, cool the brownies 10 minutes, then remove them from the pan to a wire rack (otherwise, the heat retention of glass can lead to overbaking).
Once you try this simple recipe, you’ll never go back to those box mixes!
Four years ago: Strawberry Cream Cheese Crumble Tart
Better-Than-Box Brownies
Ingredients
- ⅓ cup (28.67 g) Dutch-processed cocoa
- ½ cup (125 ml) + 2 tablespoons boiling water
- 2 ounces (56.7 g) unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- ½ cup (109 ml) plus 2 tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (500 g) granulated sugar
- 1¾ cups (218.75 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) salt
- 1 cup (180 g) semisweet chocolate chips
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
- Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.
- Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.
- Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on March 9, 2010.
My stepfather is a brownie fiend, and he requests these every time!
Do you think these would freeze? I would like to serve them on Day 5 or 6. I would love to know if anyone here had enough self restraint to make them last that long and wonder if they’d still be good.
Hi Liza, I have both stored these in the refrigerator (they’ll keep up to a week or so) and I’ve also frozen them – both are good options!
Absolute perfection! Nice chewy top and fudgy interior! I only had a glass baking dish, but it worked perfectly following your instructions! I’ll never need another brownie recipe!
Made these and they are absolutely perfect. Beautiful crinkly shiny top with a cakey gooey fudgey middle and the most perfect crunchy sticky edges. Definitely a keeper!
I don’t know how much is two ounces (for the unsweetend chocolate), or how to measure that, so can I assume that 1/4 cup could be used for this amount? I really would love to try this recipie!
Fudgy chewy delicious!
Do you know of any good egg subs?
Did not turn out better than box mix. This is most likely my least favourite brownie recipe I have tried and it’s a shame because I had high expectations. I tried the recipe 2x the first I over baked them so I fed it to the pigs. My second attempt in theory was successful, only thing I omitted was the cup of chocolate chips, without them the brownie was missing that chocolaty flavour. The texture of the brownie itself is difficult to explain, a little chewy a little cakey. Probably won’t be giving this recipe a 3rd try and will stick with handletheheat chewy brownie recipe – it never fails me
I make these every year but the brownies always stick so much to the foil. Is there anything else I can do to prevent sticking? They just stick so much! Haha
Use parchment.
I just wanted to say I’ve made this recipe a billion times. It’s my go to ❤️
Thanks for the awesome recipe. What could be better than homemade cakes? Probably just an evening with the family. But when my family is away I chat at https://flirtymania.com/en/p
Thanks for the post! Gorgeous dessert! And the recipe is very cool, I will definitely cook it. There is nothing better than home baking. When all stages of preparation are made with love, and all ingredients are natural, and you yourself can regulate the amount of sugar. I don’t really like trying desserts in cafes because I like very little sugar. videochat girls
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These are beyond unbelievably good. People for whom I have made them rave about how good they are. Many people tell me I should sell baked goods because they are so good. I’d rather remain retired. 😊
Hi! Excited to try these…could you share any high altitude adjustments that you would recommend? My homemade brownies always collapse. :(
Love that you are now giving weight measurements. Unfortunately when I press on the “print” link for this recipe it converts to measuring cups.
There is an option for metric measurements on the print page.
Oh my goodness! UNREAL!! These brownies are so incredible. I have always been frustrated that box brownies are better than homemade because I do not like to use box mixes. I took these to the baseball park where I work, and my colleagues ate four and five each. So awesome! Thank you. My search has ended.
Another winner from BEB! Recipe is super easy and the results are great. It’s a classic brownie and it’s a crowd pleaser. Made these for a party with kids from 2-16 and they all loved them. With a recipe like this you definitely don’t need a box mix!
Made a batch on Friday evening for a day at camp yesterday. Not one remains! SO many compliments on these brownies, that I’m going to make another batch now to have for tomorrow. I will say that I think the Dutch-process cocoa makes the biggest difference in this recipe. I did not have any so used my regular cocoa, and while everyone else thought they were fabulous, I thought they needed more chocolate flavor. That being said, it’s really a matter of taste preference and these really are the bomb brownie recipe! Thanks for reposting this old recipe.
I’ve seen this recipe quite a while back. I thought my brownie recipe couldn’t get any better. Not sure why I decided to give this a try and Wow! The only thing I did different was I used a 9” square pan cuz I like thick brownies and did not use foil. Just grease the pan. The 2nd thing is I didn’t have Dutch process cocoa. I used Hershey baking cocoa. I just deleted my favorite recipe that I have been using for YEARS and replace it with this recipe. This is definitely better than the box AND my recipe. Can’t wait to try that Peanut Butter Brownies. Next time, I will use the 8” pan for thicker brownies. Michelle. Thanks for sharing.
These turn out just as the recipe claims! Gooey but with a crackly too, so yummy!
My mom just made some brownies a few days ago! (Box) . Gotta have some chewy treats around! She put some cranberry raisins in the batter, cut up really small.
Have you ever put these i the brownie batter?
Hi Karen, I have never done dried cranberries in brownies, sounds good though!
These brownies are ridiculously amazing. I’ve become famous for my homemade brownies, and I follow this recipe EXACTLY! Rich and fudgey, chewy and dark… this recipe is perfection. It ended the search for a from-scratch brownie recipe for me!
I tried the recipe and the texture of brownies came out amazing specially after several days. The problem is that i couldn’t taste the chocolate at all, it had that dark chocolaty color but no flavor, what could i have done wrong?
These were amazing! Dense, chewy, crinkle top, just like the ones I remember my dad baking growing up- I’d think that no way could my dad ever bake anything worth eating with his endless cooking & baking experiments, but then would secretly cut them out of the baking pan when no one was in the kitchen, loving every single bite. Have been searching forever for a good traditional brownie recipe minus the new trendy ‘putting coffee in the ingredient mix’ for added flavor- tried it, didn’t like it. Did put a ton of walnuts on the top and this was absolutely delicious- my go to from now on! Thank you so much for sharing…❤️
Could you please provide the weight equivalents for this recipe? Thanks!