“Gemma’s Better-Than-Boxed Brownies Recipe”
Hi Bold Bakers!
There’s no shame in picking up a boxed brownie mix from your grocery store to whip up a quick, easy dessert for when your chocolate cravings hit — but my “homemade” boxed brownie recipe is just as easy, even more delicious, and (what I love most) you know exactly what you’re putting into your mix.
I have a lot of brownie recipes (everything from My Best-Ever Brownies, to indulgent Cream Cheese Brownies, to my 1-Minute Microwave Mug Brownie!), but these brownies have such a yummy flavor, and the texture is incredible! They have the fantastic crisp on top and an unbelievable chewy center.
If you noticed, the chocolate in these brownies looks especially melty. We took the photos of these brownies while they were still warm — we were too excited to wait to eat them!!
This recipe reminds me a lot of those boxed brownie mixes you can pick up, so if you have a hardcore boxed-brownies-only fan at home, give this recipe a shot.
Have your own Bake Off! One person makes the boxed version, and one person whips this homemade version up.
You will need an impartial judge, though I’m sure you won’t have to look very hard for someone willing to have at least two brownies.
What Are Better-Than-Boxed Brownies
My “Homemade” boxed brownie recipe is a lot like the boxed version from the grocery store. You know, the kind with all the pre-measured dry ingredients that you add some oil and an egg to.
This recipe calls for a lot of similar ingredients, except we use butter, high-quality bittersweet chocolate, and zero palm oil, or corn syrup, or any other ingredient that makes you raise an eyebrow when you’re reading the back of the box.
Ingredients
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2 sticks (8 oz./225g) butter
- 2 cups (12 flu oz./340g) chopped bittersweet chocolate (divided)
- 1 cup (8 oz./225g) granulated sugar
- ½ cup (3 oz./85g) dark brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
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4 large room temperature eggs (beaten)
- ½ cup (2 ½ oz./71g) all-purpose flour
- ½ cup (2 oz./57g) unsweetened cocoa powder
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Instructions
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Preheat the oven to 350°F (180°C).
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Butter and line an 8×8 inch pan with parchment paper.
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Melt together the butter and 1 ½ cups (9 oz./255g) of the chopped chocolate. Do this gently in the microwave or over a Ban Marie.
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Once melted and smooth, stir in the sugars, vanilla, and salt.
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Briefly whisk the beaten eggs into the chocolate mix until just combined.
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Sift over the bowl your flour and cocoa powder. Stir until just combined.
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Lastly, fold in the remaining ½ cup (3 oz./85g) chopped chocolate before evenly spreading the mixture into the prepared baking pan.
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Bake for roughly 30-35 minutes or until the brownies are just set. Allow cooling slightly before enjoying them warm with vanilla ice cream.
and…
Boxed brownies are delicious — there, I said it! But what if there was a way to get the same results and know exactly what’s going in them? Say hello to my Better-Than-Boxed Brownies recipe and experience a homemade brownie above the rest. Written recipe: http://bit.ly/BetterThanBoxed
There’s no shame in picking up a boxed brownie mix from your grocery store to whip up a quick, easy dessert for when your chocolate cravings hit — but my “homemade” boxed brownie recipe is just as easy, even more delicious, and (what I love most) you know exactly what you’re putting into your mix.
If you have a hardcore boxed-brownies-only fan at home, give this recipe a shot. Have your own Bake Off! One person makes the boxed version, and one person whips this homemade version up. You will need an impartial judge, though I’m sure you won’t have to look very hard for someone willing to have at least two brownies.
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