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Better Than Boxed Chocolate Fudge Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Better Than Boxed Chocolate Fudge Brownies offer a rich, gourmet twist on classic boxed brownies with a fudgy texture and deeply chocolatey flavor. Made with a blend of bittersweet and milk chocolate melted together with butter, this recipe yields moist and decadent brownies that are perfect for chocolate lovers seeking a homemade treat that's sure to impress.

Ingredients

Dry Ingredients

  • 1/2 cup (70g) all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 cup (20g) dutch process cocoa powder
  • 1 tsp salt

Chocolate Mixture

  • 10 tbsp (140g) unsalted butter
  • 3 oz bittersweet chocolate (chips or chopped)
  • 2 oz milk chocolate (chips or chopped)
  • 3 tsp mild oil (vegetable, canola, or melted coconut)

Wet Ingredients and Sweeteners

  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) dark brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract

Optional

  • Powdered sugar for dusting

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, cutting strips to cover all sides and allowing the paper to hang over the edges for easy removal of the brownies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, dutch process cocoa powder, and salt; set aside for later incorporation.
  3. Melt Chocolate and Butter: Place butter, bittersweet chocolate, milk chocolate, and oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until fully melted and smooth, about 60-90 seconds total. Alternatively, melt in a heatproof bowl over simmering water without letting the bowl touch the water.
  4. Whisk Eggs and Sugars: Using a hand or stand mixer with a whisk attachment, beat the eggs, granulated sugar, and dark brown sugar on high speed until light, frothy, and well combined—about 2 minutes.
  5. Combine Chocolate and Vanilla: Reduce the mixer speed to low and slowly pour the melted chocolate mixture into the egg mixture in a steady stream, mixing gently. Add vanilla extract and combine thoroughly.
  6. Fold in Dry Ingredients: Remove the bowl from the mixer. Using a rubber spatula, carefully fold the dry ingredients into the wet chocolate mixture until just combined, taking care not to overmix to preserve the fudgy texture.
  7. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 20 minutes, then remove the oven door and gently drop the pan from just a few inches onto the counter 5-7 times to help release air bubbles. Return the pan to the oven and continue baking for another 18-20 minutes until set but still fudgy inside.
  8. Cool and Serve: Allow the brownies to cool completely in the pan to set properly before lifting them out using the parchment overhang. Dust with powdered sugar if desired, slice into 16 squares, and enjoy.

Notes

  • This recipe uses a blend of bittersweet and milk chocolate (5 oz total) to achieve a balanced flavor that's neither too sweet nor too bitter. You can substitute with other chocolates you have on hand, but maintaining the total chocolate amount is key.
  • Be careful not to overmix once the dry ingredients are added to keep the brownies tender and fudgy.
  • The step of dropping the pan after initial baking helps to smooth the brownies and prevent large air pockets.
  • Use parchment paper with overhang for easy removal and clean-cut squares.

Find it online: https://suerecipe.com/better-than-boxed-chocolate-fudge-brownies-recipe/