Better than Box Mix Brownies Recipe

There are two surefire ways to make brownies cakey– the first is using too many eggs. You’ll notice in this recipe that half of the eggs called for are only the yolks. This gives the the brownies the binding abilities and fat that eggs bring to a recipe, without the rise from the egg whites.

The second thing that makes brownies cakey is the use of baking soda or baking powder. Both are omitted in this recipe, which makes these brownies ridiculously fudgy and chewy.

Oil is better for the texture of chewy brownies, but butter is better for flavor. This recipe uses both, so you get the best of both worlds.

I’ve pretty much decided that the homemade brownies in this post outshine any store-bought brownies I’ve ever tried. But sometimes using a mix is just quicker and easier. So when that’s what you’re looking for, these are the box mixes I highly recommend:

– Ghirardelli Dark Chocolate Brownie Mix
– Hershey’s Triple Chocolate Brownie Mix
– Duncan Hines Dark Chocolate Fudge Brownie Mix

Try any of these brownie toppings:
– Chocolate Frosting for Brownies
– Cream Cheese Frosting
– Salted Caramel Sauce
– Chocolate Ganache

Or add these mix-ins in the batter before baking:

– Reese’s Minis
– Ghirardeli Dark & Sea Salt Caramel Squares (press these into the batter after spreading it in the pan)
– Toffee Bits
– Rainbow Coated Chocolate Chips (spread ganache on top of the baked brownies, let it cool, and then press these into the top to make copycat cosmic brownies)