I love whisking together pantry staples to bake rich, fudgy brownies that outshine any boxed mix. These brownies come out dense, chocolaty, and satisfying with a crinkly top that’s just irresistible.

Why I’ll Love This Recipe

I find this recipe irresistibly simple and decadent—it turns out incredibly dense, intensely chocolaty, and delivers a homemade flavor that box mixes just can't match. I always have the ingredients on hand, so it’s a go-to when I need a quick, satisfying dessert.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

1 cup salted butter
2 cups granulated white sugar
4 large eggs
1 ¼ cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon pure vanilla extract
1 ½ cups all-purpose flour
1 cup chocolate chips

Directions

I follow these steps:

Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper. I also lightly spray it to help with release.
In a small saucepan over medium-low heat, I melt the butter, then stir in the sugar for 1–2 minutes until mostly dissolved, making sure not to let it boil.
I transfer that warm mixture to a mixing bowl. In another bowl, I whisk together the eggs, cocoa powder, salt, baking powder, and vanilla using a hand mixer for about a minute.
I pour the egg mixture into the butter mixture and stir to combine. Then I fold in the flour and chocolate chips until everything is well blended.
I pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I let the brownies cool in the pan, then lift them out using the parchment overhang and slice into squares.

Servings and Timing

This recipe makes about 15 brownies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I’ve tried using black cocoa powder for a richer, darker chocolate flavor—it gives a bold twist. I also like adjusting the sugar by about ¼ cup when I want them slightly less sweet. If I’m feeling fancy, I add a handful of chopped nuts or swirl in some peanut butter before baking.

Storage / Reheating

I store these brownies at room temperature in an airtight container for up to 5 days. For longer storage, I wrap them individually and freeze them for up to 3 months. When I want one, I let it thaw at room temperature or warm it for a few seconds in the microwave.

FAQs

How can I make these brownies even fudgier?

I slightly underbake them by a minute or two and let them finish setting as they cool. This gives a rich, gooey center.

Can I use unsalted butter instead of salted?

Yes, I just add an extra ¼ teaspoon of salt to the batter to make up the difference.

What kind of chocolate chips work best?

I like using semi-sweet chips, but dark chocolate chips add extra richness if I want something more intense.

Can I cut the recipe in half?

Absolutely. I use an 8x8 or 9x9 pan and bake for about 25–27 minutes when halving the recipe.

How do I know when they’re done?

I check by inserting a toothpick into the center—if it comes out with moist crumbs but no wet batter, they’re perfect.

Conclusion

These better-than-box mix brownies are one of my all-time favorite treats. They’re simple, rich, and packed with chocolate flavor that’s miles ahead of anything from a package. Whether I’m baking for a party or just want something sweet at home, I know this recipe delivers every time.