How To Make Homemade Box Mix Brownies - BEST Brownie Recipe! (2024)

Homemade brownies made easy today! Sharing my favorite brownie recipe, How To Make Homemade Box Mix Brownies! Perfect fudgy brownies!

Homemade Brownies

Doesn’t get better than homemade brownies. I’ve been playing around in the kitchen and have developed this recipe that is pretty darn close to the beloved box mix brownie. I tested them at room temperature and chilled. Both equally amazing. They are literally just right in every aspect!

Hope you enjoy! Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

What You’ll Need

• butter– I use salted butter for most of my recipes, unsalted works fine too.
• vegetable oil– vegetable oil is part of the wet ingredients of the brownies. Canola oil works too.
• granulated sugar– This fine white sugar gives the brownies their sweetness.
• eggs– Use large eggs for consistency.
• vanilla– For best results use pure vanilla extract.
• all-purpose flour– Flour is the main dry ingredient in the brownies.
• unsweetened cocoa powder– Find unsweetened cocoa powder in the baking isle of the grocery store.
• kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
• baking powder– Baking powder helps the brownies rise during baking.
• chocolate chips– Use your favorite chocolate chips for the brownies.

How To Make Homemade Brownies

1. Preheat oven to 325 degrees F. and line a 8×11 inch baking dish with parchment paper sprayed with cooking spray.
2. Place butter into a large mixing bowl and microwave until partially melted. Add sugar and oil, mix until well combined. Stir in eggs and vanilla stirring until combined then add flour, cocoa powder, salt, baking powder and chocolate chips. Stir until combined and thick.
3. Transfer batter to prepared baking dish, spreading evenly. Bake for 35-40 minutes, until baked through. Remove and let cool completely, about an hour. Lift parchment and brownies out of pan and cut into squares to serve.

Mix until well combined.

Add just a touch of vegetable oil and a splash of vanilla.

Add 2 large eggs and mix until combined.

Time for the dry ingredients….flour, salt and baking powder.

Cocoa powder, unsweetened.

Chocolate chips! My favorite part 🙂

I had to refrain myself from licking this bowl clean. Best brownie batter ever! Pour your batter into a parchment lined 8×11 inch baking dish. You can use a 9×13 inch but they’ll be much more thin and you’ll have to adjust your baking time. Same with a 8×8 inch. Thicker brownies and longer baking time. I find that this size pan was just right.

What’s The Best Type of Pan For Baking Brownies?

1. Light colored aluminum pans are my favorite for baking brownies. They heat up quickly without overheating,and then cools down quickly once removed from the oven.
2. Glass (such as Pyrex) and ceramic have poor heat conduction. I’ve used plenty of my pyrex pans for baking brownies, but I try to stick to my lighter aluminum non-stick pans.
3. Dark colored aluminum pans are a very common material. It work just fine for baking brownies, but since dark colors absorb more heat than light colors, keep a close eye on your browniesto prevent over baking.
4. Edge Brownie Pans have become very popular. It’s the pan that gives you an edge brownie piece with every square. It’s a light aluminum pan, so I’m a fan! Find them at most Walmart and Target stores. Amazon is also a great place to find them.

How To Serve

Serve brownies warm or room temperature at any occasion where dessert is needed.

Leftovers

Store leftover brownies in an airtight container for up to 3 days.

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