Chewy Fudge Brownie Mix Recipe

These better than box mix chewy fudge brownies are easy to whip up whenever the craving strikes. One bite and you’ll never go back to boxed brownies again!

Surprise, surprise. I’m back with another installment of “things to make with everyone’s favorite ingredient.” That would be CHOCOLATE, just in case there was any confusion. Yep, our month long celebration of all things chocolate is still going strong. If I had it my way, this little love affair with chocolate that we commemorate each and every February would carry on the whole year through. Lucky for me, chocolate never goes out of season – and neither do brownies. Today I’m sharing my new favorite recipe for the best ever better than box mix chewy fudge brownies, aka brownies so good I cannot be alone with them in my own kitchen. They are impossibly easy to make, full of rich, fudgy chocolate flavor and have that shiny, crispy top that makes my heart skip a beat. Behold brownie lover’s, you’re in for a real treat!

I could go on and on about how ridiculously delicious these better than box mix chewy fudge brownies are, but you’ve got brownies to make so I’ll keep it short and sweet. These brownies are just like the tried and true box mix but

Easy Better Than Box Mix Brownies!

Better. . First, they are made completely from scratch with simple ingredients so say buh-buy to any funky fillers and mystery ingredients you can’t pronounce. You get the same great texture and flavor as a box mix and who can resist those paper thin, shiny, crackled tops?

If you’re in the box mix brownie camp, you’re going to fall fast in love with these homemade brownies. They’re not too fudgy, not too cakey and perfectly chocolatey. They’re better than boxed and almost as easy. All you need is a bowl and whisk. Just mix, pour and bake. I promise you’ll never go back to boxed after one bite of these brownies!

Just a handful of pantry staples and a brownie pan stand between you and a warm batch of brownies fresh from the oven. Here’s what you’ll need:

Duncan Hines Family Size Chewy Fudge Brownie Mix 18.3 Oz

These brownies are a cinch to make whenever the craving strikes. No need to haul out the big mixer. All you need is two bowls and a whisk. No fuss, no frills, just perfectly chewy, chocolatey deliciousness. Turn up the oven and follow the easy step by step guide below for the best brownies ever.

Add the chocolate chips, butter, oil and espresso powder (if using) to a heat safe bowl over a double boiler and melt the ingredients together while stirring often. Alternatively, you can use a microwave and heat the mixture in 30 second increments, stirring between each cycle. Heat until the chocolate is smooth and shiny and then set aside to cool slightly.

In a separate bowl, whisk together the eggs and sugar until light and frothy. No need to mix for more than 30-60 seconds as we do not want to add too much air to the mixture. Next, add in a high quality vanilla extract and stir to combine.

Duncan Hines Family Size Chewy Fudge Brownies Mix, 18.3 Oz

Once the melted chocolate and butter mixture is cool to the touch, pour it into the egg and sugar mixture, stirring to combine well. Use a light hand – no need to over mix. Just make sure all of the chocolate is incorporated.

Necessary?” Here’s the deal. It’s certainly not mandatory but I do suggest sifting the flour and cocoa powder for a silky smooth batter that bakes up without any lumps and bumps. No need to sift the ingredients into a separate bowl. Just place a sifter directly over the chocolate mixture and add all of the dry ingredients at once. Then fold the wet and dry ingredients together gently, being careful not to over work the batter. Too much stirring and you’ll be left with a flat, dense brownie.

Transfer the batter to a parchment lined 8 x 8 pan and smooth the top with an offset spatula. Bake for 25-30 minutes. Cool the brownies to room temperature, slice and devour!

Duncan Hines Chewy Fudge Brownies 18.3oz Family Size

Not all pans are created equal when it comes to brownies. When you’re going for crispy, thick edges and chewy, gooey centers, the right pan can make all the difference. Some bakers swear by their glass (pyrex) dishes but I find that they have poor heat conduction and don’t bake evenly. Dark aluminum pans are a common choice but because the dark color of the pan absorbs more heat, it’s easy to over bake the brownies. Light color aluminum pans are my go-to for brownies. They are great heat conductors and they heat up fast and cool down quickly once removed from the oven. I use one pan and one pan only for brownies. It’s this one. And yes, it definitely gets points for being relatively inexpensive and sturdy enough to last a lifetime. I see lots more brownies in my future!

I don’t think any one can argue that brownies are best eaten the day they are made. They’re a real crowd pleaser and I dare you to find a treat that is more delicious fresh from the oven than a warm batch of fudgy brownies. They simply can’t be beat. If you do happen to have a few squares left over, keep these tips in mind to maximize their freshness long enough to enjoy every last crumb.

Slice as you go. If you are baking for a crowd, slice these babes up andwatch as the ravereviews roll in. But if youhave big plans to savor these brownies all week long all by yourself, consider slicing off each piece one attime. This will helpprevent the brownies fromdrying out tooquickly. I for one cannot be left alone with an entire batch of these homemade chewy fudge brownies so I often send half the pan off to a neighbor or friend. Sharing is caring!

Duncan Hines Chewy Fudge Brownie Mix 520g

Cover tightly. Keep thebrowniestightly coveredwith alayer ofplastic wrap and aluminum foil. Youcan store them at roomtemperature for about 3 days or keep them fresher in the fridge where they’ll last for closer to 5 days.

It’s all about the freezer stash. My love for a fresh batch of warm brownies runsdeep but I think I have aneven deeper love affair with frozen brownies. If you think that sounds odd, I’ll just say don’t knock it ’till you try it! Frozen brownies never actually freeze all the way through and they take on an extra chewy, almost fudge-like texture when chilled that I find completely irresistible. To freeze the brownies, wrap them tightly in two layers of plastic wrap or foil and then store in a plastic bag or covered glass container. Your freezer stash will never look better!

I won’t pretend to know everything, but I do know you need these brownies in your life. I really should call them “love at first bite brownies” because there’s not a single person that can’t be won over by their chewy, fudgy centers and crispy, crackly tops. Happy baking friends – hope you love these brownies as much as I do!

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These better than boxed chewy fudge brownies are easy to whip up whenever the craving strikes. One bite and you’ll never go back to boxed brownies again!

Melt the butter, oil, chocolate and coffee in the microwave or in a double boiler in a heatproof bowl on the stove. If microwaving, melt the butter and chocolate in 20-second increments and stir between each. Set aside to only slightly cool.

Create a double boiler by filling a saucepan with 2-3 inches of water, and place a heatproof bowl over it. The heatproof bowl should not touch the water in the saucepan. Gently heat the water (but do not boil or simmer) and stir until the butter, oil, espresso and chocolate are melted. Remove from stove once chocolate is melted.

Best Chewy Fudge Brownie Recipe

While the chocolate mixture is melting, whisk together the dry ingredients: flour, cocoa powder, salt and baking powder in a medium bowl. Set aside.

In a separate bowl, thoroughly whisk together the eggs and sugar until light in color and a little frothy. Mix in vanilla.

Once the bowl of melted chocolate and butter is lukewarm (it should no longer be too hot to the touch), add it to the egg and sugar mixture.

Homemade Brownies From Scratch (fudgy And Chewy!)

Place the pan in the oven for 25-30 minutes and begin checking the brownies at 25 minutes. They are done when a toothpick comes out with a few moist crumbs attached (but not completely gooey batter) and the edges are starting to crisp up. Let cool in the pan for 15 minutes before removing them via the aluminum foil.