Sovuh

Dessert recipes

Better Than Box Mix Fudgy Brownies from the kitchen

Sliced fudgy brownies topped with chopped walnuts and sea salt flakes on brown parchment paper.

These Better Than Box Mix Fudgy Brownies are thick and chewy, better than anything from the store, and not to mention especially flavorful!

Why this bake works

The Taste. Melted semi-sweet dark chocolate mixed together with unsweetened cocoa powder and espresso powder makes for the ultimate chocolate brownie!

Texture. They are rich, chewy, fudgy brownies with a little added crunch from chopped walnuts and flaky sea salt!

Straightforward to mix. You need just a handful of ingredients, most of which are probably already in your pantry!

Brownie recipes are a known familiar in the world of baking, with their rich, fudgy texture and irresistible chocolate flavor. And, like my Fudgy Brownie Bites, Chocolate Peppermint Brownies, and Pumpkin Frosted Brownies, these new-to-the-blog better-than-box-mix fudgy brownies will satisfy every chocolate lover's palate.

Be sure to also check out the best Salted Pecan Pie Brownies and Double Chocolate Mint Brownies, too!

Enjoy!

Three fudgy brownies on their side on brown parchment paper.

What goes in

The ingredients shown in the image below are used to make these warm, fudgy, better-than-box-mix brownies. Items noted in the bulleted list are key ingredients that need more explanation.

Ingredients in various size bowls labeled as vegetable oil, semi sweet chocolate chips, granulated sugar, vanilla extract, unsweetened cocoa powder, baking powder, salt, eggs, sea salt flakes (topping), chopped walnuts, all purpose flour, and unsalted butter on a white marbled background.
  • All-Purpose Flour. My all-time favorite brand is King Arthur, but use whatever brand you prefer!
  • Vegetable Oil. Lend a hand to the fudgy texture. You can also use coconut oil, like Carrington Farms.
  • Vanilla Extract. I used Trader Joe's bourbon vanilla extract, but regular pure vanilla extract or vanilla paste will work evenly fine, too.
  • Unsalted Butter. If you only have salted butter, omit the standalone salt ingredient from the batter.
  • Semi-Sweet Chocolate Chips. I've used Ghirardelli and ALDI semi-sweet chocolate chips and chunks with success. For a low-sugar, dairy-free option, you can try Hu Kitchen chocolate chips. They are truly good.
  • Unsweetened Cocoa Powder. Or you can use Dutch-processed cocoa powder for an even richer, darker brownie.
  • Espresso Powder. An optional ingredient, but it truly gives the brownies a deeper flavor. I used the Delallo Foods espresso powder, or you can use dry instant coffee.
  • Sea Salt Flakes. Also optional and not to be confused with the table salt that's called for in this method. Sea salt flakes are best used as a topping.

For quantities and instructions, please see the method card below.

Sliced house-made fudgy brownies topped with chopped walnuts and sea salt flakes in a white and blue ceramic square baking pan lined with brown parchment paper.

How it comes together

Below is a brief overview of how to make the best house-made brownies. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the method card below.

Whisked all purpose flour, baking powder, and salt in a small glass mixing bowl on a light grey background.

Step 1. Whisk the flour, baking powder, and salt together in a mixing bowl. Hold to the side.

Egg, egg yolk, granulated sugar, vegetable oil, and vanilla extract whisked together in a large glass mixing bowl on a light grey background.

Step 2. Beat the eggs, egg yolk, sugar, oil, and vanilla extract together on medium-high speed until well combined.

Melted semi sweet chocolate chips and unsalted butter in a white melting pot on a light grey background.

Step 3. Heat the chocolate chips and butter together in a saucepan over medium heat until melted and smooth.

Step 4. Immediately whisk in the cocoa powder and espresso powder.

Step 5. Pour the melted chocolate mixture into the bowl of wet ingredients. Mix until just combined.

Step 6. Add the whisked dry ingredients to the bowl of wet ingredients. Fold in the chopped walnuts.

Step 7. Transfer the brownie batter to the pan. Spread out evenly, then top with more chopped walnuts and, optionally, sea salt flakes.

Step 8. Bake for 25-28 minutes at 350ºF. Cool completely, then cut into squares.

Storage Instructions

These super fudgy house-made brownies will keep well at room temperature overnight or for up to a week in a well-sealed container in the refrigerator.

Questions on this bake

What size baking pan is best for these chewy, fudgy brownies?

I tested and recommend baking these brownies in an 8-inch baking dish. You can use a 9-inch baking pan as well, but your brownies will be slightly thinner.

Can you make these better-than-box-mix brownies, dairy-free?

Yes. Simply swap out the butter for a plant-based butter and replace your chocolate chips with a dairy-free option (like Hu Kitchen chocolate chips)

What's the best way to store house-made brownies?

House-made brownies will keep well at room temperature overnight or for up to a week in a well-sealed container in the refrigerator.

  • Yield 16 servings
  • Prep 15 minutes
  • Cook 25 minutes
  • Total 25 minutes
  • Calories 243

Ingredients

  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 cup Granulated Sugar
  • 1 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder, optional
  • 1 cup Chopped Walnuts, optional
  • Sea Salt Flakes, for topping

Method

  1. Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Spray an 8-inch square baking pan with a flour-based baking spray. Set to the side.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  3. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
  4. Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
  5. Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
  6. Add in the whisked dry ingredients and mix on low speed until just combined. Then add in the chopped walnuts. You may also use a spatula to fold in both the dry ingredients and chopped walnuts.
  7. Transfer the brownie batter to the prepared 8-inch baking pan. Spread out evenly in the pan, then top with additional chopped walnuts and sea salt flakes, if desired.
  8. Bake for 25-28 minutes at 350ºF or until the top has a shiny crackly top to it.
  9. Remove from the oven and allow to cool completely before cutting into squares.
  10. Cooled brownies can be kept at room temperature covered with aluminum foil overnight or can be stored in the refrigerator in a well-sealed container. Separate out the layers with wax or parchment paper if layering brownies in the container.

Baker notes

Recipe adapted from the Salted Brownie Cookies recipe!

More bars & brownies

Other bakes from the same part of the case, each with its own method.