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–+ servings
Better than boxed brownies on a cooling rack

Better Than Boxed Brownies

This is an impossibly fudgy, decadent, chocolate brownie that you’ll never know wasn’t a gourmet boxed mix!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 346 kcal

Equipment

  • Mixing bowl
  • whisk
  • Parchment paper
  • 9X9 baking dish

Ingredients
  

  • 1 ¼ C Butter
  • 2 ½ C Brown Sugar
  • 1 ½ C Cacao powder Or substitute cocoa powder
  • ¾ C Unbleached flour
  • 4 Eggs Room temperature
  • 2 Tsp. Madagascar Vanilla
  • ¾ Tsp. Himalayan Salt or sea salt
  • ½ C Chocolate cacao chunks Or chocolate chips

Instructions
 

  • Place the butter in a microwave safe mixing bowl. Melt the butter for thirty seconds. Add the brown sugar, whisk to combine, and microwave an additional thirty seconds. Repeat the whisking and microwaving three more times until the mixture has been heated for two minutes. This gives the brownies the texture and flavor of caramel.
  • Allow the mixture to cool slightly. Whisk in the eggs, one at a time. Whisking allows air bubbles to form which creates a fluffier brownie.
  • Fold in the cocoa, flour, salt, vanilla, and chocolate pieces. Over mixing will pop the air bubbles and make the brownies flat, so gently incorporate the dry ingredients.
  • Line a 9X9 baking dish with parchment paper that has been cut to size. Pour the batter into the dish and bake at 350° for 45 minutes, or until a toothpick comes out clean. I bake on the convection setting which creates a hot airflow. Mine are done in 45 minutes, but you might need to go longer!

Notes

A quick baking tip

I baked this brownie in a 9X9 ceramic baker, which is the perfect size for a sixteen servings of brownies that are just the right height. I have also used an 8X8 square pan, and it basically comes down to personal preference. Just remember to adjust the baking time and choose how tall or dense you want the brownies to be. When I line my pan with parchment paper cut to size, my brownies come out cleanly every time! Given how often I bake, this is a huge win!
For undercooked gooey brownies, like these, they come out of the oven perfect at about 45 minutes. If you want you brownies more cake-like and done in the middle, add 10 minutes to the cook time and check them with a toothpick every five minutes.

Let’s to mix it up with these brownie-licious variations!

Okay, okay. Brownies rich and chewy and delicious. But what if we add a little somethin’ somethin’ to kick them up a notch? Twist my arm, I’m all in!
My top picks for add-ins
  • sprinkle them with love… and by love, I mean powdered sugar!
  • Pretzels or chocolate covered pretzels can be poked into the brownies as they are pulled from the oven.
  • Chocolate chips or cacao chunks add even more depth of flavor and will satisfy even the most chocolate addicted taste tester!
  • Any candy bar can be chopped and added to the dough. Just stir it in with the flour and remember not to over mix!

Nutrition

Calories: 346kcalCarbohydrates: 46gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 231mgPotassium: 225mgFiber: 4gSugar: 36gVitamin A: 505IUCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!