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Better Than Boxed Brownies Recipe

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4.2 from 9 reviews

These Better Than Boxed Brownies are rich, fudgy, and incredibly easy to make, delivering a decadent chocolate experience with a shiny top and moist crumb. Using a simple microwave method to melt butter and chocolate results in a glossy batter that bakes into perfectly gooey brownies, ideal for any chocolate lover seeking a homemade treat in under an hour.

Ingredients

Main Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 4 oz bittersweet chocolate, finely chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup Dutch process cocoa powder
  • 1/2 teaspoon salt

Optional Mix-ins

  • 1/3 cup bittersweet chocolate baking chips (optional)
  • 1/3 cup semisweet chocolate chips (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8 x 8-inch baking pan with parchment paper on all sides to ensure easy removal of the brownies after baking. Set the pan aside.
  2. Melt Butter and Sugar: In a large microwave-safe bowl, combine the unsalted butter and granulated sugar. Microwave for about 1 minute until the butter is fully melted and the mixture feels hot to the touch. Remove and whisk thoroughly to combine.
  3. Add and Melt Chocolate: Add the finely chopped bittersweet chocolate to the warm butter and sugar mixture. Microwave for an additional 30 seconds. Stir; if the chocolate isn’t fully melted, microwave for another 15 seconds. Whisk until smooth and glossy.
  4. Incorporate Eggs and Vanilla: Add the cold eggs directly from the fridge along with the vanilla extract to the chocolate mixture. Whisk vigorously for about 30 seconds until the batter becomes glossy and uniform.
  5. Mix Dry Ingredients: Slowly whisk in the all-purpose flour, Dutch process cocoa powder, and salt until just evenly incorporated. Avoid overmixing to maintain a tender texture.
  6. Add Chocolate Chips: Fold in the bittersweet and semisweet chocolate chips, if using, with a silicone spatula until evenly distributed.
  7. Transfer to Pan: Scrape the batter into the prepared baking pan, spreading it evenly and smoothing the top to ensure uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the surface is shiny and the edges are set. A butter knife inserted in the center should come out with just a few moist crumbs attached.
  9. Cool and Serve: Remove the brownies from the oven and place the pan on a cooling rack. Let cool completely in the pan. Once cooled, lift the brownies out using the parchment paper, transfer to a cutting board, cut into 9 squares, and serve.

Notes

  • Microwaving the butter and sugar together allows for easy melting and dissolving, helping to achieve a glossy batter.
  • Do not worry about cooling the chocolate mixture before adding eggs; whisking immediately prevents curdling.
  • Using parchment paper on all sides makes removing the brownies from the pan easy and clean.
  • You can omit the chocolate chips if you prefer a classic smooth brownie texture.
  • Check the brownies at 20 minutes to avoid overbaking; the moist crumb means they’ll be fudge-like and rich.

Find it online: https://bitezly.com/better-than-boxed-brownies-recipe/