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Hi Bold Bakers!
There’s no shame in picking up a boxed brownie mix from your grocery store to whip up a quick, easy dessert for when your chocolate cravings hit — but my “homemade” boxed brownie recipe is just as easy, even more delicious, and (what I love most) you know exactly what you’re putting into your mix.
I have a lot of brownie recipes (everything from My Best-Ever Brownies, to indulgent Cream Cheese Brownies, to my 1-Minute Microwave Mug Brownie!), but these brownies have such a yummy flavor, and the texture is incredible! They have the fantastic crisp on top and an unbelievable chewy center.
If you noticed, the chocolate in these brownies looks especially melty. We took the photos of these brownies while they were still warm — we were too excited to wait to eat them!!
This recipe reminds me a lot of those boxed brownie mixes you can pick up, so if you have a hardcore boxed-brownies-only fan at home, give this recipe a shot. Have your own Bake Off! One person makes the boxed version, and one person whips this homemade version up. You will need an impartial judge, though I’m sure you won’t have to look very hard for someone willing to have at least two brownies.
What Are Better-Than-Boxed Brownies
My “Homemade” boxed brownie recipe is a lot like the boxed version from the grocery store. You know, the kind with all the pre-measured dry ingredients that you add some oil and an egg to.
This recipe calls for a lot of similar ingredients, except we use butter, high-quality bittersweet chocolate, and zero palm oil, or corn syrup, or any other ingredient that makes you raise an eyebrow when you’re reading the back of the box.
What You Need To Make Better-Than-Boxed Brownies
- Measuring cups and spoons
- 8×8 inch pan
- Parchment paper
- Microwave safe bowl or a bain-marie
- Mixing bowls
How To Make Better-Than-Boxed Brownies
Did you know Betty Crocker wasn’t even a real person?! The jury’s still out on the Pillsbury Doughboy… Anyway, here’s how you make easy “homemade” boxed brownies (and don’t forget to get the full recipe with measurements, down below):
- Preheat your oven to 350°F (180°C) and prepare an 8×8-inch pan by buttering it and lining it with parchment paper.
- In a microwave or over a bain-marie, melt the butter and 1 ½ cups (9oz/255g) of the chopped chocolate together gently.
- Once melted, stir in the sugars, vanilla, and salt.
- Beat the eggs and whisk them into the chocolate mix until it is just combined.
- Sift over the bowl of the chocolate mix your flour and cocoa powder. Stir until it is just combined. Then, fold in the remaining ½ cup (3oz/85g) of chopped chocolate. Evenly spread the mixture into your prepped baking pan.
- Bake for about 30-35 minutes, or until the brownies are just set.
Gemma’s Pro Chef Tips For Making A Better Boxed Brownies
- I love to use salted butter for that extra flavor. Salt and chocolate belong together!
- Don’t be shy with the vanilla extract! The more the merrier at this party!!
- Use a good quality bar of bittersweet chocolate. I like to use something around 72% cocoa solids. The sugar in the recipe will balance out the bittersweet chocolate, giving you a perfect balance.
- Make sure your cocoa powder is unsweetened! You don’t need extra sugar in this recipe.
- If you don’t eat eggs, no worries! You can replace them with flax egg. Check out my Egg Substitute Chart for more info.
- Use dark brown sugar for a lovely caramel flavor. You can make your own using my recipe!
How Do I Store “Homemade” Boxed Brownies?
These brownies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze these brownies for up to 1 month. Be sure to let the brownies come to room temperature before serving!
Get More Brownies!
- Best-Ever Brownies
- Decadent Caramel Brownies
- Cream Cheese Brownies
- Best-Ever Blondies
- Crinkle Top Brownies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Gemma's Better-Than-Boxed Brownies Recipe
Ingredients
- 2 sticks (8oz/225g) butter
- 2 cups (12floz/340g) chopped bittersweet chocolate (divided)
- 1 cup (8oz/225g) granulated sugar
- ½ cup (3 oz/85g) dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4 large room temperature eggs (beaten)
- ½ cup (2 ½oz/71g) all-purpose flour
- ½ cup (2 oz/57g) unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8x8 inch pan with parchment paper.
- Melt together the butter and 1 ½ cups (9oz/255g) of the chopped chocolate. Do this gently in the microwave or over a Ban Marie.
- Once melted and smooth, stir in the sugars, vanilla, and salt.
- Briefly whisk the beaten eggs into the chocolate mix until just combined.
- Sift over the bowl your flour and cocoa powder. Stir until just combined. Lastly, fold in the remaining ½ cup (3oz/85g) chopped chocolate before evenly spreading the mixture into the prepared baking pan.
- Bake for roughly 30-35 minutes or until the brownies are just set. Allow cooling slightly before enjoying them warm with vanilla ice cream.
Hello Gemma, God richly bless you for sharing your recipes with us🙏this recipe is everything 🥰. God bless you bosslady 🙏. Bigfun, from Ghana.
I just finally tried this recipe out for some brookies, and they were so deliciously moist, fudgy, and rich!! So GOOD!!💕💕💃
Can these be cooked in a microwave? 😬
Hi Gemma! I really appreciate your amazing recipes and I’ve tried loads of them too! Being just 15, baking was always a hassle, but you’ve made it so easy and great fun! Now I can’t resist not baking for longer than a week 😄 Your recipes have brought great ease and joy to my kitchen. A great big thank you to you and your team! Can’t wait to try this recipe too! Brownies are my FAVORITE 😋👍🏻
Heyy Gemma
How can I substitute eggs here and what was the size of ur tin?
Can I use/replace carob instead of chocolate?
Wow, these were phenomenal! I made them with 85% chocolate because I didn’t have semi-sweet, and when I tasted them the same day, it wasn’t very pleasant because I didn’t adjust the sugar levels. It was very bitter, which was my fault. I put them in the fridge for a couple of days and pulled them out for a taste. Oh my goodness! They had transformed into this perfectly balanced morsel of fudgy goodness. It was crispy on top and yummy and dense in the middle. It was perfectly balanced, which is saying something because I’m a milk and white… Read more »
Hi Gemma, I made these today & it seemed like the butter was separating from the mixture?
Hi Gemma! I love your “best ever brownies”. Now I’m excited to try this recipe! Is it possible to lessen the sugar? If so how much could i take out from the recipe 🙂
Hello gemma ma’am
Can you please share the eggless version of this recipe?