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Everybody loves brownies! Am I right?! These homemade box brownies are fudgy and chewy with that crackling on top that just screams brownie. I’ve been working on this recipe for a while and I’ve finally nailed it!
Brownies, ugh, the nightmare of homemade brownies! They are so tricky to get just right! Our oven is not cooking evenly which I can manage 90% of the time but brownies are really tricky. Add on top that I’m obsessed with a crinkle top and these brownies have taken years to develop! They are Cade’s favorite dessert next to or equal to ice cream so the need to find perfection was big! And these are perfection!
These brownies are easy and fudgy and made totally from scratch! I’m not going to lie, the Ghirardelli brownies boxed mix that you can buy at Costco are my go-to when I’m in a rush, but this homemade brownie recipe rivals those Ghirardelli box brownies! There’s just something about homemade that feels and tastes so much better!
Ingredients for Homemade Box Brownies
There are some ingredients that are an absolute must for the best brownies. For a crinkle top and best flavor you have to use cocoa powder and chopped chocolate or chocolate chips. You also must use oil and butter. Here is a complete list of everything you need:
- Butter: use unsalted butter to control the salt in the brownies and you want it melted to get the right texture and the crackly shiny top on the brownies
- Vegetable Oil: helps the brownies be moist and fudgy
- Sugar: adds sweetness and balances the bitterness of the cocoa powder
- Brown Sugar: adds more sweetness and richness in flavor
- Unsweetened Cocoa Powder: adds all the chocolate flavor
- Eggs: adds structure to the brownies
- Vanilla Extract: adds flavor
- Espresso Powder: found in the baking section and is used to enhance the chocolate flavor. It can be skipped if you absolutely cannot find it or substitute with instant coffee.
- Salt: enhances all the flavors
- Flour: just regular all-purpose flour is all you need
- Semi-Sweet Chocolate Chips: adds texture and more chocolate flavor
The measurements for all these ingredients can be found in the recipe card at the end of the post.
How to Make Box Brownies at Home
These fudgy brownies are made in just about 30 minutes and they taste even better than your favorite boxed brownies. Here are the steps for making them:
- Prep: Preheat the oven to 350 degrees F and line a 9×9 baking pan with foil (or parchment paper) and then cooking spray.
- Stir: Combine the melted butter, oil, sugar, and cocoa powder in a large mixing bowl and stir with a wooden spoon until well combine and shiny.
- Whisk: In a small bowl, add the eggs and whisk until pale yellow. Add in the vanilla, espresso powder and salt. Add to chocolate mixture.
- Mix: Add the flour to the large mixing bowl and mix until almost combined and then fold in the chocolate chips
- Bake: Spread the batter into the prepared pan and bake for 21-25 minutes. You want the brownies to look glossy around the edges and a toothpick should come out clean.
- Cool: Let the brownies cool completely before cutting them.
Keep scrolling down to the recipe card for all the details. You can also print or save the recipe there.
Tips for the Best Homemade Brownies
I mentioned that it is tricky to get the homemade brownies just right, and through all my many trials and errors, I have found a few tips for having the most success…
Brownies: Slam the pan on the counter to remove air bubbles, the opposite of being gentle with a cake.
Don’t overbake! Check the brownies after 21 minutes of baking.
How to Know if Brownies are Done: Insert a toothpick in between the center and the edge of the brownies. If it emerges with batter on it, you know the brownies need more time. But if it comes out with moist crumbs, and the center doesn’t totally look set, they are probably good to go! Brownies will continue to cook as they cool, so pulling them out now is the key to perfect brownies.
Don’t over mix the batter: Only stir until streaks of flour remain and then fold in the chocolate chips and stop mixing.
Cool it: This goes against everything I believe in because a warm brownie topped with ice cream, but homemade brownies should be cooled completely before slicing.
What Type of Pan Should Be Used for Brownies?
The best pan for baking brownies is a light metal pan. Metal gets hot quickly and cools quickly which makes it ideal for making baked goods. So if you have one, go with a light metal pan (not dark) over a glass or ceramic pan.
How to Cut Brownies
Absolutely use this plastic knife!! Using a plastic knife will change your brownies as they won’t tear apart! It is nonstick and makes clean cuts.
Can I Double This Recipe?
Yes, this recipe doubles very easily to a 9×13 pan! I like to make a double batch and then freeze them or taken them to neighbors.
How to Store Brownies
Brownies should be stored in an airtight container at room temperature and they will keep for 3 days. If you want them to last a little longer, store them in the refrigerator. There they will keep for 5 days.
Brownies also freeze extremely well. Let them cool completely and then wrap thoroughly in plastic wrap. Place the wrapped brownies in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for an hour or so before eating.
Are you fan of the corner, edge or middle of the brownies? I can’t choose! It depends on the moment, but I do love a good crispy edge paired with a chewy middle. So scrumptious!
Make perfectly chewy and chocolatey brownies from scratch with this easy recipe. Let us show you how to satisfy your sweet tooth with these mouthwatering homemade box brownies.
More Brownie Recipes to Try:
- Brownie Batter Dip
- Blackberry Cheesecake Brownies
- Hot Cocoa Mug Brownie
- Ina Garten’s Brownies
- Caramel Brownies
- Mint Brownies
Homemade Box Brownies
Ingredients
- 1/2 Cup Butter, melted
- 2 Tablespoons Vegetable Oil
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 2/3 Cup Unsweetened Cocoa Powder
- 2 Eggs, large, room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Espresso Powder, or instant coffee
- 1/2 teaspoon Salt
- 1/2 Cup All-Purpose Flour
- 1 Cup Semi-Sweet Chocolate Chips, plus more for topping
Instructions
- Preheat oven to 350. Line a 9×9 pan with foil and coat with cooking spray.
- Combine melted butter, oil, sugars, and cocoa powder in a large bowl. Stir until smooth and shiny.1/2 Cup Butter, 2 Tablespoons Vegetable Oil, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 2/3 Cup Unsweetened Cocoa Powder
- Whisk the eggs in a small bowl. Mix in the eggs, vanilla, espresso powder, and salt.2 Eggs, 1 teaspoon Vanilla Extract, 1 teaspoon Espresso Powder, 1/2 teaspoon Salt
- Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.1/2 Cup All-Purpose Flour, 1 Cup Semi-Sweet Chocolate Chips
- Spread the batter into the prepared pan. Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge. Let cool before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good. I like your testing method of an inch from the edge instead of the center. So many baked goods are overdone because of it. I didn’t give it 5 stars because, with the minimal amount of flour, I expected it to be more fudgy. Still delicious!
Thank you so much for the feedback Sam!
Been hacking the Ghiradelli Box mix for a few years now just by adding espresso powder and vanilla extract.The results are simple and delicious.Best to weigh your ingredients and as you mention use an oven thermometer for great brownies every time.Happy Baking!
Thank you so much for leaving a comment! Those Ghirardelli brownies are so dang good!
Great recipes!!!!!!!
Thanks Pamela!