Thick & Chewy Brownies Better Than Boxed Brownies

This past weekend we traveled to Virginia for a wedding and to DC to see friends. It was such a quick trip for the three of us but we had such a great time seeing everyone! I meant to post this recipe on Monday, but somehow during all of the hustle and bustle before our trip, it was the last thing on my to-do list and it just didn’t get done. So without further adieu, I give you our FAVORITE BROWNIES EVER.

That’s right, I said it. The word favorite does not get used lightly in our house. Especially when it comes to brownies… just ask my husband. He’s a brownie connoisseur and absolutely loves the Ghirardelli boxed brownies from Costco. They are were his favorite.

But these thick & chewy better than the boxed brownies, well, they’re are a game changer people. It took me over 8 times to get the recipe perfected. That’s a lot of taste testing!!! So what makes these brownies so amazing? Let’s find out…

These thick & chewy brownies are so much better than the boxed mix!!! They’re a quick and easy alternative that will have you coming back for more!

INGREDIENTS:

• ½ c. all-purpose flour*
• ¾ c. unsweetened cocoa powder
• 1¼ c. sugar
• 1 stick + 3 tbsp. (11 tbsp.) unsalted butter
• 2 eggs, cold
• 1/8 tsp. baking soda
• 1 tbsp. cornstarch*
• ¼ tsp. salt
• 1 tsp. vanilla extract
• ½ c. chocolate chips, milk or semi-sweet
• ¼ c. semi-sweet baking bar*, chopped

DIRECTIONS:

1. Preheat oven to 325 degrees. Line a 8×8 inch pan with parchment or foil, set aside.
2. In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
3. In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.
4. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.
5. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.
6. *I love using a Ghirardelli baking bar for the chopped chocolate.
7. -This recipe can easily be doubled to fit a 9×13 inch pan. The bake time might increase by 3-5 minutes. It will make approximately 24 brownies. I used a metal pan for these brownies, not pyrex.
8. *1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.