These better than boxed brownies are dark chocolate fudgy brownies loaded with three types of chocolate chips. They have the perfect crinkle brownie top and are super easy to make. While boxed brownies are SO good, these are even better! They remind me of the Ghirardelli triple chocolate brownie mix, but these brownies are way fudgier.
There are not many brownies that can compare to a boxed brownie mix. It is simply magic in a box. These better than boxed brownies are even better than that!
They are incredibly fudgy brownies with three types of chocolate chips. These brownies also have that classic crinkle top.
Why You Will Love This
- Easy to make- These brownies require a mixer to beat the eggs and sugar, but they take less than 10 minutes to make.
- Cocoa powder + chocolate chips- This recipe uses both. No melted chocolate, just cocoa powder! There are also three types of chocolate chips.
- Fudgy texture- These brownies have an incredibly fudgy texture. No cakey brownies here!
- Egg yolk- The extra egg yolk helps to give the brownies an extra fudgy texture.
- Butter- The butter needs to be melted and slightly cooled. Too warm and the butter will cook the eggs.
- Oil- Canola, vegetable, or olive oil is perfect for this recipe.
- Dutch process cocoa powder- Use dutch process for a deeper and richer chocolate flavor. I used this one.
- Cornstarch- The cornstarch breaks down the gluten and provides a more fudgy texture.
- Chocolate chips- I used regular, milk, and mini chocolate chips. You can just use regular chocolate chips.
Step By Step Instructions
Here are the steps to make and bake these brownies.
STEP 1: Spray a 9X9 pan. Spray the pan with non-stick baking spray. For easy removal of the brownies, place parchment paper on the bottom and sides of the pan.
STEP 2: Mix the dry ingredients. Use a sifter to make sure all the flour and cocoa powder lumps are gone.
STEP 3: Beat eggs and sugar. Next, use a mixer with a whisk attachment. Whip the eggs and sugar for 5 straight minutes. Just the let the mixer run! This adds air to the eggs and creates the crackle top.
STEP 4: Add in wet ingredients. Then, add in the melted butter, oil, and vanilla. Mix on low to not deflate the air in the eggs.
STEP 5: Add in dry ingredients. Mix in the dry ingredients on low. Make sure it is completely combined. Then, fold in chocolate chips.
STEP 6: Bake the brownies. Pour the batter into the pan. Bake for 45-55 minutes. Bake until the edges are set and the middle is slightly under baked.
STEP 7: Cool the brownies. The brownies need to cool completely before cutting into them. They still cook as they cool down.
When you are baking these brownies, you need to be careful when adding in the rest of the ingredients after the eggs are beaten.
If they are added in too fast, the eggs' air will deflate and you won't get as much of a rise from the brownies.
Make sure to spray the pan with baking non-stick spray, so the brownies don't stick to the pan.
This means that the brownies were too under done. You will probably have extremely fudgy brownies. Bake the brownies again for another 15-20 minutes to cook them more.
This means the brownies are over baked. Make sure when you bake these, the center is slightly under done.
I have not recipe tested this. If you make these with an egg substitute, let me know.
Yes you can. It will just make thick brownies.
Yes you can. Just double the recipe.
Storing and Freezing
Store these better than boxed brownies in an airtight container at room temperature. They will last up to 3-4 days. They are best slightly warm.
Store these brownies in the freezer in an airtight container. They will last up to 30 days in the freezer. Thaw for 1 hour before enjoying.
Other Brownie Recipes To Try
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Better Than Boxed Fudge Brownies
- 2 cup White granulated sugar
- 3 Large eggs
- 1 Large egg yolk
- ½ cup Unsalted butter melted
- 2 teaspoon Pure vanilla extract
- ½ cup Oil canola or vegetable
- ¾ cup All-purpose flour
- 1 cup Unsweetened cocoa powder dutch process
- 1 ½ tablespoon Cornstarch
- ½ teaspoon Salt
- ½ cup Semi-sweet chocolate chips
- ½ cup Milk chocolate
- ⅓ cup Mini chocolate chips
- Powdered sugar for dusting
- Preheat oven to 325F. Spray a 9X9 pan with a non-stick spray.
- In a small bowl, sift together flour, cocoa powder, salt, and cornstarch. Set aside¾ cup All-purpose flour, 1 cup Unsweetened cocoa powder, ½ teaspoon Salt, 1 ½ tablespoon Cornstarch
- Using a mixer, combine sugar, eggs, and egg yolk. Turn the mixer to high and beat for 5 minutes. It will become light and fluffy. While mixing, melt butter in the microwave and let it sit for a few minutes to cool down slightly.2 cup White granulated sugar, 3 Large eggs, 1 Large egg yolk, ½ cup Unsalted butter
- Add in butter, oil, and vanilla. Mix on low until combined. Take bowl off mixer. Add in the dry ingredients. Use a rubber spatula to very slowly fold in the dry ingredients. Pour in semi-sweet, milk, and mini chocolate chips and fold in.2 teaspoon Pure vanilla extract, ½ cup Oil, ½ cup Semi-sweet chocolate chips, ½ cup Milk chocolate, ⅓ cup Mini chocolate chips
- Pour batter into pan. Using a rubber spatula, make sure it is even through out pan. Bake for 45-50 minutes. The brownies are done when edges are done but the middle isn't set yet. Brownies should appear underdone. They cook more when sitting out. Let sit on counter until top is room temperature.
- Right before serving, cut brownies into 16 squares. Sprinkle powdered sugar on top.Powdered sugar for dusting