Better Than Box Mix Brownies Recipe

Name: Better Than Box Mix Brownies Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 large eggs, (warmed under hot running water); 1 cup (200g) granulated sugar; 1 tsp (5ml) pure vanilla extract; 10 tbsp (140g) salted butter; ½ cup (60g) powdered confectioner's sugar; ⅔ cup (56g) cocoa powder; ¼ tsp fine table salt ((or ½ tsp plus ⅛ tsp if using unsalted butter)); ½ cup (71g) all-purpose flour; ½ cup (85g) dark chocolate chips

Updated: May 9, 2026 by christina.marsigliese · 149 Comments

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If you are a fan of brownies from a box mix, then you will love my Better Than Box Mix Brownies Recipe that makes perfectly chewy, moist and rich brownies with intense cocoa flavor and a shiny crust. The recipe is so easy to prepare that you'll never want to buy a box mix again. While I worked as a corporate product developer, I actually developed the formulas for different brands of box mixes! Homemade brownies are always better than boxed, even those Ghirardelli brownies - these are better, I promise. Since this recipe mimics a box mix, it uses cocoa in the batter instead of melted chocolate. There's no oil and no water, just pure buttery cocoa goodness. Make them and tell me what you think. Will you buy a box mix ever again?

WHY THIS RECIPE WORKS

Shiny top brownies - yes, you can achieve that quintessential shiny crinkle crust on top of your brownies even when you make them from scratch! It's all about science, so be sure to read my tips below to make sure you use the right technique to get that glossy top.
Easy recipe - my recipe for Better Than Box Mix Brownies is not complicated. No corn starch, no extra egg yolks, no corn syrup - it uses just basic ingredients with some thought-out science and technique.
Soft & chewy texture - box mix brownies are know for their softer and chewier texture. That's because they don't have melted chocolate which has cocoa butter in it (a harder fat than butter).
Cocoa brownies - just like a box mix, these brownies are made with cocoa powder and added fat instead of melted chocolate. But you know what? Say goodbye to hydrogenated fats and the added oil! Oil makes brownies with a greasy texture and I don't like the flavor. We are using butter!
Homemade fudgy chocolate brownies - these have a chewy and melting fudgy texture. They are not cakey at all and they have intense chocolate taste.

INGREDIENTS FOR BETTER THAN BOX MIX BROWNIES

Cocoa powder - get your hands on some good cocoa powder! It's the main flavor in these brownies and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for most chocolate recipes, and natural cocoa (un-alkalized) is also recommended for its fruity taste. Make sure you use unsweetened cocoa powder and not hot cocoa mix.
Pure vanilla extract - vanilla plays a big role in enhancing the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.
Salted butter - I love salted butter for this recipe (it's one of my secret ingredients!). Salted butter has a richer dairy taste, almost like cultured butter, so it will enhance the taste of the cocoa. You can also use unsalted butter, and in that case you should double the amount of added salt.
Granulated sugar - simple fine white granulated sugar keeps these brownies moist. It also dissolve more easily than brown sugar to give you that shiny top. I do not recommend reducing the sugar in this recipe or they will not have the same moist and fudgy texture and they may not have the shiny top.
Icing sugar - this is my secret for the best homemade box mix-style brownies. Icing sugar or powdered sugar will dissolve very quickly and easily in the moisture from the eggs to ensure you get that shiny top. Remember - shiny and glossy is caused by dissolved sugars!
Eggs - 2 whole eggs will provide majority of the structure in these brownies.
Dark chocolate chips - this is optional, but I really like to add chocolate chips to cocoa brownies. It's also just like the popular Ghirardelli Triple Chocolate brownie mix! These bittersweet chocolate callets are very convenient and really rich.
Salt - this is one of the most important ingredients in cocoa brownies. Without salt, they can just taste flat no matter how much cocoa you add. I always use fine table salt for baking as the finer crystals disperse and dissolve readily. If you use kosher salt, you will need to use twice as much since it is less dense, and it doesn't have the same impact on flavor enhancement compared to iodized salt for baking.

STEP BY STEP INSTRUCTIONS

STEP 1.) Melt butter with cocoa. Heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in icing sugar, cocoa powder and salt until smooth.
STEP 2.) Beat eggs with sugar. Place eggs, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 3-4 minutes, until creamy and lemon-colored. You can also use a hand mixer for this.
STEP 3.) Combine eggs and cocoa mixture. When the eggs are pale and thick, add the warm cocoa mixture and beat for 30 seconds until smooth and shiny.
STEP 4.) Add dry ingredients. Add the flour and mix it in. It should be smooth and glossy, like thick hot fudge. Fold in chocolate chips.
STEP 5.) Bake. Pour the batter into your prepared pan bake for 20-22 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Make sure you do not over-bake these or they will be dry. Transfer pan to a wire rack and let brownies cool completely in the pan. Refrigerate for at least 1 hour before lifting out and cutting into squares.

EXPERT BAKING TIPS

Use salted butter! Salted butter has a savory richness that really elevates and carries the cocoa flavor. Cocoa is powder lacks the body of cocoa butter which has flavor in itself, so without a rich flavor carrier it can be rather bland. Use salted butter and see the difference yourself!
Use a mixer. You can use a stand mixer or a hand mixer, but I do recommend using one since it will ensure that the sugar fully dissolved in the eggs for that shiny top.
Mix the eggs and sugar on medium speed, not high speed. Mixing at a controlled pace will ensure that you form fine air bubbles instead of large ones that can leave large air pockets and cause the batter to soufflé.
Mix eggs and sugar until it reaches the ribbon stage. When you lift beaters, the mixture should fall back on itself in ribbons and hold on the surface for a few seconds before sinking in. You can tell it is thick enough when the egg mixture holds a figure "8".
Invest in high quality cocoa powder. This is where it counts. I love to use a mild Dutch cocoa or Natural cocoa for this recipe. I would not recommend black or onyx cocoa, such as Hershey's Black Cocoa.

WHAT IS DUTCH PROCESS COCOA POWDER?

Dutch processing is a method of treating cocoa with an alkalizing agent to alter the chemical composition. This process enhances color, making deep red tones and black cocoa. However this also raises the pH and affects the taste. Generally, the higher the pH, the darker (more black/brown) the cocoa becomes.

The alkalinity of dark cocoa also makes these cookies crispy on the edges. At high pH, caramelization reactions happen faster so that sugar will cook quicker. It also means that the dough will set more slowly so that they will spread slightly more.

RECIPE FAQ

What is the best cocoa for making better than box mix brownies?

You can use a light Dutch cocoa powder or natural cocoa powder for this recipe. In fact I love to use Natural (unalkalized) cocoa here - it has fruity, floral and acidic notes and is more complex than Dutch cocoa. Although Dutch cocoa (alkalized cocoa) has a darker color due to the alkalizing process, it does not always mean that it has more flavor.

Can I use unsalted butter to make these brownies?

Yes, you can use unsalted butter. I really love making these brownies with salted butter because it adds another level of richness and offsets the sweetness while still maintaining the fudgy texture. I highly encourage you to try this recipe with salted butter!

What makes brownies chewy vs. fudgy?

Brownies can be chewy or fudgy, or a blend of both. Brownies get their chewiness from the right amount of sugar, and a higher ratio of sugar:butter and recipes that use mainly butter instead of melted chocolate tend to be chewier. Alternatively, recipes that use melted chocolate in the batter and have a high ratio of chocolate:butter tend to have a fudgy texture. More butter gives a softer chewier texture, while more chocolate and more sugar gives a fudgier texture thanks to the hard cocoa butter content. Cocoa butter is harder than butter at room temperature so it will give more "shortness" to the bite, creating the perception of fudginess. More butter will make brownies soft for a chewier texture.

How do I make brownies with a fudgy texture?

Make sure the sugar is well dissolved because dissolved sugar will bind the moisture more tightly to keep it locked in. Also, make sure you never over-bake brownies. Check them after 20 minutes and then keep checking until the skewer comes out with a few sticky crumbs attached.

How do I make brownies with a chewy texture?

Use melted butter + cocoa powder. Butter is soft and pliable at room temperature with creates a more flexible and chewy texture. Also, sometimes you might not have chocolate around the house (what's the matter with you!!?). But you might have cocoa powder and it's nice to have a recipe for each occasion.

How to make brownies with a shiny crust on top?

Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

Can I add walnuts to this brownie recipe?

Yes you can add some nuts to this recipe! If you'd like to add some walnuts to complement the brown butter, I would recommend not more than ⅓ cup as they can dry out the batter.

How do I make brownies with a shiny crinkle top?

It comes down to finely dissolved sugar which is why this recipe uses a portion of icing sugar. Eggs are the main source of liquid in a brownie recipe, so it's important to whip the eggs with sugar to help dissolve it further. This will also create a bit of a foam which will help to create a softer-textured brownie.

How do I know when my brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately because too much flour will certainly make these brownies dry.

How do I store better than box mix brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

Why did my brownies sink in the middle?

Brownies will sink in the middle if you over-beat the eggs and sugar. When you beat the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. To prevent this, be sure to only beat the eggs for 1-2 minutes and then bake the brownies evenly. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time. If the oven is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.

How to perfectly slice brownies?

To get neat clean squares when you slice the brownies, run a sharp knife under hot water and wipe it clean between each slice. See my steps in this article for more details.

If you love brownies, check out all my other brownie recipes on this site below!

Buckeye Peanut Butter Fudge Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies Peanut Butter Cheesecake Swirl Brownies Homemade Chewy Cosmic Brownies The BEST Small Batch Chocolate Fudge Brownies Perfect Shiny Crust Fudge Brownies Triple Chocolate Truffle Brownies

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