Yep that’s right, these chocolate fudge brownies rival the tried-and-true, the classic, the childhood (and adult) favorite boxed brownies. Dare I call these the best chocolate brownies??
They’re that perfect balance between not too cakey and not too fudgy with a silky smooth texture. I even compared the two side by side just to be sure! And maybe just so I could have an excuse to make boxed brownies…
What makes boxed brownies so good?
Seriously though, it’s a mysterious chocolate powder, oil, and eggs. Why is it so good??
The magic is in the texture. It has that paper thin crinkly top and a silky smooth texture. It’s not cakey, it’s not fudgy, it’s just in its own league. All that oil doesn’t hurt either.
When I was recipe testing these brownies, I did not intend on making them so similar to boxed brownies. But after one bite, I instantly recognized that texture. I ran to the store and picked up a box of brownie mix just to be sure!
When comparing the two side by side, I was blown away. They were the exact same density, color, and texture. The only difference is the intensity of the chocolate. For my recipe, it has a slightly deeper chocolate flavor which is why I dubbed these the gourmet version of boxed brownies!
How to make chocolate brownies
For the longest time, I struggled with baking brownies. They were either too fluffy and cake-like or way too ooey gooey for my liking. Luckily, I discovered a couple tricks that totally changed my brownie game!
First, melt your chocolate, butter, and oil in a bowl over a pot of simmering water.
Next, sift together all of your dry ingredients (flour, salt, cocoa powder, and cornstarch). The cornstarch gives that tender chew that boxed brownies have.
The first game changing trick is to whip your eggs and sugar together. Whip them on high until light and fluffy. This is called the “ribbon” stage which gives your brownies a super silky texture and that paper thin crust on top.
Mix in your chocolate and then FOLD in the dry ingredients. Folding ensures you don’t overwork the batter, leading to tough brownies.
Trick number two is to drop the brownie pan against the counter halfway through baking. This is how you get that not quite cakey, not quite fudgy texture.
Pan banging chocolate fudge brownies
Lets elaborate on that last step because it’s a very important one! I mean just look at the density of that brownie.
While your brownies bake, you’ll noticed the center start to puff up. This is what leads to that cakey texture that we’re not going for here.
To get that density, take the brownies out of the oven halfway through baking. Drop the pan against the counter a couple times and you’ll see the center deflate.
Pop them back into the oven to finish baking and they’ll come out nice and even. It’s also how you get those pretty cracks on top!
The best way to cut brownies
It’s important to cut them when they’re completely cool, otherwise you’ll have an ooey gooey mess and brownies that lose their shape.
Take the biggest knife you have, preferably one that’s the length of the entire pan of brownies. Then just cut straight down in one swift motion rather than dragging through the brownies.
Between each cut, wipe off your knife with a damp paper towel. Any remaining crumbs will grab onto the brownies as you’re cutting, leading to a messy edge.
Make one cut down the middle of the pan, then down the middle of each half. That’s the best way to ensure even brownie squares!
For even more chocolate recipes:
- Stout Brownies
- Chocolate Peppermint Bundt Cake
- Espresso Brownies
- SunButter Stuffed Chocolate Fudge Cookies
Make sure to tag me @butternutbakery on Instagram if you make these better than boxed chocolate fudge brownies. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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These homemade chocolate brownies are like the gourmet version of boxed brownies with the same exact texture but a deeper chocolate flavor.
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 cup dutch process cocoa powder
- 1 tsp salt
- 1/2 cup + 2 tbsp unsalted butter
- 4 oz bittersweet chocolate
- 1 oz milk chocolate
- 3 tsp vegetable or canola oil
- 1 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper. Cut two strips the same width as the pan so that all sides of the pan are covered in parchment paper.
- In a bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside.
- Place a bowl over a pot of simmering water, ensuring it doesn’t touch the water. Melt down your butter, chocolate, and oil.
- Using a hand or stand mixer with the whisk attachment, whisk together the eggs and sugars on high until light and fluffy. This will only take a couple minutes.
- Making sure the chocolate isn’t too hot, turn the mixer down to low and pour in the chocolate in a slow and steady stream. Mix in the vanilla.
- Take the bowl off the mixer and fold in the dry ingredients using a rubber spatula – careful not to over mix.
- Pour the batter into the prepared pan and bake for 20 minutes. Then, take it out of the oven and drop it against the counter a couple times. Place it back in the oven to bake for another 18-20 minutes.
- Let the brownies cool completely in the pan before removing and cutting. Top with a dusting of powdered sugar. Enjoy!
Keywords: chocolate fudge brownies, homemade chocolate brownies