Better Than Boxed Brownies
Better Than Boxed Brownies
Ingredients
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 4 oz dark chocolate, chopped, or chocolate chips
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup Dutch processed cocoa powder
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips, optional, for extra fudginess
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large microwave-safe bowl, combine the unsalted butter and granulated sugar. Heat in the microwave in 30-second intervals, stirring after each, until the butter is fully melted and the sugar is mostly dissolved. Alternatively, you can do this on the stovetop over low heat, stirring constantly, until melted and combined. Heating the sugar helps dissolve the sugar crystals into the fat, which is key for the shiny, crackly top.
⏱️ 5 min
- 3
Once the butter and sugar mixture is fully melted, add the chopped dark chocolate (or chocolate chips) to the bowl. Return the bowl to the microwave for short bursts (15-20 seconds) or continue stirring on the stovetop until everything melts together and the mixture is smooth. It's okay if it's slightly grainy.
⏱️ 3 min
- 4
Add the large eggs straight from the fridge to the chocolate mixture. Whisk vigorously right away to incorporate them quickly and evenly. The residual heat from the mixture will help the eggs blend in without scrambling.
⏱️ 2 min
- 5
Continue to whisk vigorously for about one minute until the batter turns noticeably glossy and shiny. This process dissolves the remaining sugar into the eggs and traps air, which helps create a paper-thin, meringue-like crust on top of the brownies as they bake.
⏱️ 1 min
- 6
Stir in the salt and vanilla extract until well combined.
⏱️ 1 min
- 7
Add the Dutch processed cocoa powder to the mixture and whisk until fully incorporated and no dry streaks remain. Dutch processed cocoa powder is alkalized to reduce acidity, resulting in a smoother flavor and a more intense chocolate taste without bitterness.
⏱️ 1 min
- 8
Add the all-purpose flour to the batter. Use a spatula to gently fold it into the batter until just combined. Be careful not to overmix, as overmixing can lead to tough brownies.
⏱️ 1 min
- 9
If desired, fold in the additional chocolate chips for extra chocolatey goodness.
⏱️ 1 min
- 10
Pour the brownie batter into the prepared 8x8 inch pan and spread evenly with the spatula.
⏱️ 1 min
- 11
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have that classic crackly crust. Do not overbake.
⏱️ 30 min•🌡️ 350
- 12
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. This allows them to set properly and become fudgier.
Kitchen Tools
Nutrition Facts (per serving)
Better Than Boxed Brownies
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 4 oz dark chocolate, chopped, or chocolate chips
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup Dutch processed cocoa powder
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips, optional, for extra fudginess
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large microwave-safe bowl, combine the unsalted butter and granulated sugar. Heat in the microwave in 30-second intervals, stirring after each, until the butter is fully melted and the sugar is mostly dissolved. Alternatively, you can do this on the stovetop over low heat, stirring constantly, until melted and combined. Heating the sugar helps dissolve the sugar crystals into the fat, which is key for the shiny, crackly top.
⏱️ 5 min - 3
Once the butter and sugar mixture is fully melted, add the chopped dark chocolate (or chocolate chips) to the bowl. Return the bowl to the microwave for short bursts (15-20 seconds) or continue stirring on the stovetop until everything melts together and the mixture is smooth. It's okay if it's slightly grainy.
⏱️ 3 min - 4
Add the large eggs straight from the fridge to the chocolate mixture. Whisk vigorously right away to incorporate them quickly and evenly. The residual heat from the mixture will help the eggs blend in without scrambling.
⏱️ 2 min - 5
Continue to whisk vigorously for about one minute until the batter turns noticeably glossy and shiny. This process dissolves the remaining sugar into the eggs and traps air, which helps create a paper-thin, meringue-like crust on top of the brownies as they bake.
⏱️ 1 min - 6
Stir in the salt and vanilla extract until well combined.
⏱️ 1 min - 7
Add the Dutch processed cocoa powder to the mixture and whisk until fully incorporated and no dry streaks remain. Dutch processed cocoa powder is alkalized to reduce acidity, resulting in a smoother flavor and a more intense chocolate taste without bitterness.
⏱️ 1 min - 8
Add the all-purpose flour to the batter. Use a spatula to gently fold it into the batter until just combined. Be careful not to overmix, as overmixing can lead to tough brownies.
⏱️ 1 min - 9
If desired, fold in the additional chocolate chips for extra chocolatey goodness.
⏱️ 1 min - 10
Pour the brownie batter into the prepared 8x8 inch pan and spread evenly with the spatula.
⏱️ 1 min - 11
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have that classic crackly crust. Do not overbake.
⏱️ 30 min•🌡️ 350 - 12
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. This allows them to set properly and become fudgier.