Rich Dark Chocolate Brownies

Spread the love

How Much Do You Love Brownies?

If you are a fan of the boxed brownie, then this is your recipe!
Its chewy and gooey and perfect! If you like cake-like brownies, then do not even bother trying it. This is the total opposite! These are the best Rich, Dark Chocolate Brownies!

I’ve worked hard creating this recipe. I love Boxed brownies and it’s so hard to replicate. But I think I’ve come very close. I’ve done a lot of research. There are so many brownie recipes out there. But I knew if I wanted to come close to the mix, I had to use ingredients that would more likely be in the mix. Like the chocolate. I used cocoa powder instead of melting unsweetened chocolate because cocoa powder is used in the mix. I also used a mix of oil and butter, not just butter because you don’t add butter with the mix.

You also want your chocolate to “bloom.” This brings out the chocolate flavor even more. Hershey’s has a famous chocolate cake recipe that is so good. The key to the recipe is to add boiling water at the end. Many people don’t understand why boiling water is in this recipe. The water helps the chocolate to bloom. You basically need to add a hot liquid to the cocoa powder. In my brownie recipe, I do this twice. First heating the oil & butter with the cocoa, and second, adding boiling water at the end.
So, here’s how I make them. First combine the oil, butter and cocoa in a bowl and microwave it until the butter is filling melted and the mixture is slightly boiling. Let the mixture cool for about 5-10 minutes. You don’t want the eggs to cook after adding them. Then mix in the sugar and the flavorings. The butter flavoring is optional. I just like a rich butter taste since we’re using oil as well in the recipe.

Now, add the eggs and whisk the in well. Now add the flour salt and cornstarch. I add a little cornstarch because it’s listed in the ingredients in the box mix. I made a batch with it and without, and I liked the texture of the brownies with it better. But, if you’re apposed to the cornstarch, I’m sure it wouldn’t hurt to leave it out.

Then add the 2 tablespoons of milk and mix. Now slowly add the boiling water. Whisk the batter until its fully incorporated. Pour the batter into a parchment lined 9 inch square pan. Bake at 350 degrees for 23 minutes. You don’t want them baked completely through, so they stay fudgy. Cool on a wire rack completely, then refrigerate for at least 2 hours. But refrigerating overnight yields the best results. Cut into squares to serve.

This recipe really is the closest I’ve gotten to the box brownie mix. The brownies are ooey, gooey, chewy and rich with chocolate. They never last more than a day in my house. If you try these, you will never want to use another brownie recipe!