Scratch Box Mix Brownies
Things have been pretty quiet around here because we’re getting close to the baby’s due date and running around after 2 boys is definitely taking its toll on me. I was trying to make some delicious Oreo pudding pops this week but the weather has been dismal, cold and rainy and the thought of going to the market has, well, just been a thought. I’ve had these ridiculous brownies on reserve and now seems like the perfect time to share them.
These Scratch Box Mix Brownies are so good. Is the title confusing to you? I don’t know about you, but a lot of homemade brownies are too rich for me and I have always preferred the ones that are easily prepped from a box mix.
That is, until I tried these. These are by far better than any box mix but aren’t overly rich and dense. They remind me of the brownies that were made by ‘Mama Farroba’ at my high school – she ran the Student Union, i.e. cafeteria. And she made all the treats (amongst other things) from scratch. These are a spot on replica of those brownies. Make a batch and see how quickly they disappear.
Scratch Box Mix Brownies
Ingredients:
- 1 cup unsalted butter (2 sticks)
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Hershey's Special Dark cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup semisweet chocolate chips (totally feel free to add more, I just don't like mine too chocolatey)
Directions:
- Preheat oven to 350°F and spray a 9x13 pan with nonstick spray (you could also line the pan with a 2 large strips of parchment paper that overhang the edges of the pan, so you can actually lift the brownies out of the pan once they've cooled)
- In a small saucepan, completely melt the butter over low heat.
- Stir in the sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow the mixture to boil. Pour the butter mixture into a large bowl or stand mixer.
- Beat in the eggs, cocoa powder, salt, baking powder and vanilla extract - mix until well combined.
- Stir in the flour and chocolate chips until well combined.
- Spread the batter into the prepared pan and bake for about 30 minutes or until a cake tester comes out mostly clean. The edges should be set and the center should look slightly moist but definitely cooked. Cool (for as long as you can resist) on a wire rack.
Recipe adapted from King Arthur Flour