Video
Better Than Box Mix Brownies Recipe
Homemade soft and fudgy, rich cocoa brownies with a shiny crinkly crust. You'll never buy a box mix again!
Ingredients
- 2 large eggs, warmed under hot running water
- 1 cup (200g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 10 tbsp (140g) salted butter
- ½ cup (60g) powdered confectioner's sugar
- ⅔ cup (56g) cocoa powder
- ¼ teaspoon fine table salt (or ½ teaspoon plus ⅛ teaspoon if using unsalted butter)
- ½ cup (71g) all-purpose flour
- ½ cup (85g) dark chocolate chips (I also love these bittersweet callets)
Instructions
- Preheat oven to 350°F. Line a 7x7-inch or 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips. Brownies baked in a 7-inch pan will be slightly thicker.
- Place eggs, granulated sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and mix on medium speed for 3 minutes until creamy and lemon-colored. You can also use an electric handheld mixer for this.
- Heat butter in a saucepan until completely melted and very hot (it will start crackling). Remove from heat and whisk in powdered sugar, cocoa powder and salt until smooth.
- When the eggs are pale and thick, add the warm cocoa mixture and mix for 30 seconds until smooth and shiny. Add the flour and mix it in. It should be smooth and glossy, like thick hot fudge. Fold in chocolate chips.
- Pour the batter into your prepared pan bake for 20-23 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.
