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Better brownies recipe

Better brownies recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil.

1549 people made this

IngredientsServes: 16

  • 125ml vegetable oil
  • 200g sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 60g plain flour
  • 5 tablespoons best quality cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60g chopped walnuts (optional)

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Grease a 23cm square baking tin.
  2. In a medium bowl, mix together the oil, sugar and vanilla. Beat in eggs. Combine flour, cocoa, baking powder and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the brownie mixture evenly into the prepared tin.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of tin. Let cool on a wire rack before cutting into squares.

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Reviews & ratingsAverage global rating:(1692)

Reviews in English (1430)

The best brownies ever! I've tried loads of recipes over the years and this is the best. I love the fact that all the ingredients are cupboard basics. I've made mine in the past with melted chocolate and wasn't too sure about the cocoa in this one, but they were gorgeous. Thanks for this lovely recipe.-05 Mar 2012

Used different ingredients.I used self raising flour instead of plain flour and baking powder (as that was all I had). Turned out pretty good according to everyone I live with (about 15people)-30 Oct 2009

just made these, so easy and gorgeous, best recipe for brownies i have ever tried.-02 Jan 2011


The BEST Homemade Brownies Ever (Better Than a Box Mix)

There are two things I am an absolute perfectionist about: Chocolate chip cookies and brownies. I have probably tried hundreds of brownies throughout my life (not sure whether I should be admitting that or not) and these “better than box mix” brownies truly are the best I have had.


A traditional brownie box mix calls for water, eggs and vegetable oil.

But we have a few ingredient swaps that will make box brownies taste like bakery brownies!

  • eggs – necessary for moisture and act as a leavening agent
  • melted butter – makes the chocolate flavor richer compared to vegetable oil
  • buttermilk or milk – makes the brownie richer and taste more homemade
  • cocoa powder – adding additional cocoa powder makes the brownies more chocolate-y
  • espresso powder – makes the chocolate flavor richer, and the brownies will NOT taste like coffee

We actually tried this recipe with and without espresso powder and in a blind taste test, everyone preferred the brownie recipe with espresso powder because it tasted more chocolate-y.

You can purchase espresso powder in the baking aisle of your grocery store or on amazon.


The BEST BROWNIE RECIPE

Here it is… your foolproof, satisfy your chocolate cravings, ultimate chocolate chunk brownie recipe.

These “Better than a Boyfriend Brownies” are whipped up in one bowl and are so easy even kids can make them. I am pretty sure I could make these brownies in my sleep. I’ve tried more brownie recipes than I would like to admit but all of that practice has made me a brownie connoisseur of sorts, right? This is hands down the BEST homemade brownie recipe.

I have been baking since I could stand up on a stool! I have been able to compete in the Pillsbury Bake-Off for a million dollars twice, win the Cooking Channel Contest for the most perfect cookie in America and film in the Food Network Studios (the #1 recipe in 2012), and land on the cover of Food Network Magazine for winning their Bake Sale contest. This was all before I started Modern Honey and have been baking up a storm ever since!

All of these years of baking and working to create the perfect brownie recipe and here it is! Once I tried this homemade brownie recipe, I have never looked back. This is the ONLY brownie recipe I use because it is the best!

This brownie recipe is rich, decadent, and fudgy. No dry cakey ones here! You may want to eat the entire pan – they are that good and it might just become your absolute family favorite.

The name – Better than a Boyfriend Brownies stems from where all good inspiration comes from – a breakup. I have a ridiculous memory. It can be a really good thing and a really bad thing, simultaneously. Here’s where the really good memory isn’t so great.

For some stupid reason (because teenagers generally don’t always make the most sound judgments), my friends and I thought it would be funny to toilet paper my first little boyfriend’s house.

Since we couldn’t drive, we convinced my Mom to drive us to this unsuspecting boy’s house. We realized pretty fast that his yard was huge and we needed some help. So we ran to the car and grabbed the master toilet paperer – my Mother. We somehow convinced her that toilet papering at the age of 50 was completely normal.

All was going well and we were quite impressed with our TP skills…until we saw car lights rounding the corner into the cul-de-sac. There was nowhere to run so we squealed like little girls and hurdled into the bushes. Unfortunately for us, our hurdling skills weren’t the best and our covers were blown….by his parents!

They got out of the car, walked over to the bushes and we slowly peaked our heads out in utter shame and embarrassment. The real entertainment came when they discovered that my Mom was hiding WITH us!

I don’t think they were impressed. That little boyfriend – the giver of my first kiss completely broke my heart into smithereens when he broke up with me. Note to self: don’t toilet paper your boyfriend’s house. They usually have to clean it up and won’t like it.

I went home and did what any normal teenager would do…put on some really sad music, baked up a pan of brownies, ate every one of them and drowned my sorrows. Hence the name – Better than a Boyfriend Brownies.

If only, I would have applied my good memory to the periodic table in Chemistry.

I’ve had a lot of years to work on my brownie making skills. I am going to give you 5 tips to make sure those calories are worth it and to NOT screw up your brownies. These are truly the best brownies in the world!

5 Ways to NOT screw up brownies:

  • Don’t overbake. Holy cow this is a big one. Ask my kids how crazy it makes me when I see the cooking times listed on a brownie mix or cake mix box and it’s so long that you’ll end up with hockey pucks! No wonder people think they are bad cooks when really we can just chalk it up to bad directions. Can we do that? Yes, we can. Anytime you are baking up a cookie, cake or brownie….watch those precious gems like a hawk. You want laser beam focus because a few minutes can be a difference maker.
  • Cream butter + sugar for at least 3 minutes to ensure you don’t end up with grainy brownies. Creaming works wonders in baked goods as it helps to dissolve sugar crystals and it creates little pockets of air. The butter wraps around the sugar as it coats it and helps to say goodbye to the grainy texture.
  • Don’t overmix your flour. You know how kneading bread makes it better….well it’s the opposite with baked goods. If you overmix your batter, it creates more gluten which can leave you with a tougher brownie. We want a tender one! Mix until just combined or even turn off your mixer and fold in your flour.
  • Use high-quality cocoa. It’s the star ingredient and it’s integral to the overall success of the brownies. I buy Callebaut cocoa powder in bulk at Winco and even though it’s high-quality stuff, it is actually less expensive than buying one of the other popular brands in the store. It makes a huge difference in the depth of flavor.
  • Add chocolate chunks. Because if you are going to eat chocolate, you want to really eat chocolate. Adding semi-sweet chocolate adds a richness to it and another depth of flavor. Guittard and Ghiradelli are some of my favorite brands of chocolate. Trader Joe’s makes a killer chocolate bar and it melts beautifully. If you are really crazy, add some white chocolate just to really mix it up (think Paradise Bakery black + white chippers).

Use a toothpick or even a cake tester ( OXO makes a good inexpensive one HERE) to test the middle to make sure it’s not a goopy mess.

You want it to come out with a soft crumb and not be dry as cardboard. No one likes to eat cardboard. Use light colored pans. The dark colored pans cook the bottoms of baked goods too quickly. Here are a few of my favorite pans — USA 9 x 13 inch pan and USA Square Cake Pan 9 inch .

Feel free to up your game and add some caramel or dulce de leche. People will be impressed at your mad skills. Carefully heat up a jar of that caramel goodness and swirl half of the jar into the brownie batter. Bake in the oven. Once they come out of the oven, top and swirl with remaining caramel.

Make sure you lick the spoon after you are all done…..in the name of research, of course. *They are adapted from I am Baker’s brownie recipe (who you must follow because she’s so hilarious and incredibly talented).


The Secret to Better Brownies: You Must Whip It

It's said there are two schools of thought when it comes to brownies. One holds that they should be fudgy, dense, and infinitely rich—like biting into a tiny black hole. The other I won't get into, except to suggest that if it's "cakey" you're after, perhaps you would be satisfied with this—this very nice chocolate cake.

How to Avoid Underbaked (and Overbaked!) Brownies

Brownies start with just five ingredients: chocolate, butter, sugar, eggs, and flour. While it's not really possible for any combination of these to be truly bad, how you combine them has implications for the finished product. Turns out that the difference between a brownie that's simply fine and one that's superlative is all about how you treat the eggs and sugar: They need a good, long, separate whipping to add heft to the batter. I don't want to get particularly schoolyard about it, but you want to bring them to what bakers call the "ribbon stage." If you lift your whisk after whipping and the eggs—now a handsome pale yellow—dribble back in thick, luxurious ribbons which hold their shape atop the batter for a few seconds, you're there.

The ability of eggs to do this—to swell, Hulk-like, to several times their original size—is the basis for some of the great European pastries: for instance, genoise, a sponge cake that relies on neither baking powder nor baking soda for leavening but simply on the air held in place by whipped eggs. Or genoise's tiny cousins, lady fingers. Remove the yolks from this equation and you're on your way to a meringue take out the whites and add butter and you've got the ingredients for a silky French buttercream. The point? Eggs are magic.

But back to brownies. Ribboning is crucial to desserts that are light and airy. Brownies, of course, are the opposite. I recently started to doubt the effect of ribboning in brownies in a dessert whose whole reason for being is its density and richness, who cares what the eggs do?

So I went into the kitchen to experiment.

For one batch of brownies, I melted butter and chocolate together, whisked in the sugar and then the eggs, added the flour, and baked—the standard technique. In the next batch I whipped the eggs and sugar to their fullest volume and gently folded them into the chocolate mixture before adding flour and baking.

Being brownies, the first batch wasn't bad. Sure, they looked a little shrunken. And maybe they were a little dense—sort of paste-like, to be honest. Still, if you were given a pan of these, youɽ eat them. Quick.

Unless they were offered side-by-side with the second batch. These held a beautiful, lofty shape, noticeably taller than the first. Their crinkled tops were lighter in color, even a bit shiny. And the interior? It was irresistibly creamy—miles away from batch number one.

So: points to the ribbon stage. As in anything involving a structure of aerated eggs, a little delicacy is called for here—you don't want them to deflate. Use a wide bowl and fold the ribboned eggs in gently. When you fold in the flour, do this gently, too—use a wide, flat spatula, and drag it toward you through the batter, lifting it fully out of the bowl each time you do. Remember that all this gentleness is temporary—when the brownies are cooked and cooled, you can eat them as savagely as you like.


There’s No Better Time for Maximalist Brownies

Stuffed or topped with the likes of sugared coconut, pecan pie filling or salted pretzels, these brownies are not about subtlety.

In the vast and varied world of brownie recipes, there are the minimalist versions: pure expressions without nuts, chips or icing nigh. Then, there are the maximalist takes, stuffed to their fudgy edges with all manner of sugary excess.

To be sure, my grown-up instincts appreciate the nuances of the more understated iterations. But the rest of my pandemic-weary soul cries out for indulgence: Make mine as gooey, chewy and opulently embellished as they can be.

And so, I developed these brownie recipes to satisfy the depths of my chocolaty desire, in three distinct ways: salted, nutty and candy bar inspired.

The salted pretzel brownies are the most restrained of the lot, built on the technique of sprinkling a little flaky salt at the end to make brownies’ bittersweet nature pop. Here, salty pretzels work in a similar way, adding crunch and a toasty character alongside a saline zing. If you can, try to find small pretzels for the topping, which look particularly adorable all lined up like twisted hearts across the crackled brownie surface.

Because a pretzel topping by itself wouldn’t qualify as truly maximalist (in my mind, at least), I’ve also tucked a graham cracker and crushed pretzel crust beneath the brownie batter, giving the bars cookielike appeal run through with salted caramel notes.

The inspiration for the next brownie variation began with the coconut heart of a Mounds bar. But as I experimented, I realized that the difference between a homemade Mounds bar filling and a classic coconut macaroon is mostly in the ratio of sweetened condensed milk to coconut flakes. For these brownies, I added just enough of the syrupy milk to bind the coconut, then plopped scoops of them in “mounds” on top of the batter. Part cookie, part candy, they are over the top in the very best way.

And finally, I crossed brownies with pecan pie to come up with my last recipe. The brownie part is at the base, a dense, fudgy replacement for the usual flaky crust. Then, the pecans and all their glorious, honeyed goo rest on top, baking up into a shiny, crunchy blanket that looks a lot more subtle than it tastes.

Subtlety, after all, is not the point of any of these confections, which are as exuberantly joyful as brownies can be, just when we need them the most.


Use melted butter + cocoa powder. Butter is soft and pliable at room temperature with creates a more flexible and chewy texture.
Also, sometimes you might not have chocolate around the house (what’s the matter with you!!). But you might have cocoa powder and it’s nice to have a recipe for each occasion.
The other thing that attracts people to the boxed mix brownies is the shiny crinkly top.


18 Simple Ways to Make Box Brownies Better

1. Vanilla Extract

It&rsquos the first step to making box brownies taste homemade! Just add a teaspoon of vanilla extract to your brownie batter and Voila, you&rsquove just enhanced the chocolatiness of your brownies. Yum.

But it doesn&rsquot end there! You can also experiment with other extracts to flavor your brownies. Peppermint extract will add a cool twist to your brownie.

Or why not spike your brownies with bourbon? The bourbon will add extra dimensions of flavor to your dessert, such as vanilla, oak, and caramel. Mmm.

Whatever extract you use, just keep in mind that each of them vary in potency. If you&rsquore using a strong extract, don&rsquot add too much!

2. Espresso Powder

It&rsquos another simple addition that will enhance your brownies&rsquo flavor significantly. Just two teaspoons of instant espresso powder is more than enough to give your brownies a rich and decadent flavor.

Don&rsquot worry about them tasting like coffee, because they won&rsquot! It will only add a deeper chocolate flavor to the brownies.

If you want your brownies to have a strong mocha flavor, though, substitute coffee for some of the water in the batter.

3. Nuts

Brownies are super moist and tender, so it yearns the companionship of a crunchy ingredient. So feel free to go nuts on the nuts! They will add that necessary crunch to the brownies, plus the nutty pair perfectly with this dessert.

And with brownies, there&rsquos really no one nut that&rsquos better than the other. It&rsquos just a matter of preference!

You can opt for simple chopped peanuts and cashews, but fancier nuts such as pecans and almonds work too. Just be sure to toast the nuts first for maximum flavor.

Whether you stir the nuts into the batter, sprinkle them on top, or both, these nuts will surely transform your brownies from meh to magnificent.

4. Marshmallows

Brownies and marshmallows have similar textures, which is perhaps why they taste better together. Adding marshmallows into your brownie mix will make it ooey gooey like never before. And not to mention those pretty colors!

Just mix in half a bag of mini marshmallows into the batter and bake. You can also top the brownies with marshmallows a few minutes before they finish baking. This will give you a colorful, melt-in-your-mouth brownie topping that will surely tickle your taste buds.

You can also add chopped nuts into the mix for some crunchy and chewy rocky road brownies!

Oh, and while we&rsquore on the subject of marshmallows, how about some brownie s&rsquomores?! Guys, I&rsquom telling you: this fusion of two comfort foods is to die for.

To make pour your brownie batter onto a graham cracker crust. Pop it in the oven and top with marshmallows a minute before they&rsquore done baking.

5. Frosting

There&rsquos nothing like a sweet and indulgent frosting to make your brownie taste even more fantastic. Whether you use homemade or canned frosting, it will still taste fantastic. And you can use whatever flavor you want, too!

The most obvious one is chocolate frosting, but peanut butter, coconut pecan, and buttercream are just as heavenly.

6. Chocolate Chips

Whether it&rsquos dark, semi-sweet, milk, white, what have you &ndash chocolate chips are a fool-proof way to elevate your brownies. It&rsquos a no-brainer!

Here&rsquos how to use them: sprinkle the chips all over the brownies right after baking. The heat from the brownies will melt the chocolate, giving you a nice frosting.

Once it&rsquos cooled to room temperature, sprinkle more chocolate chips for a pretty and crunchy topping. Yum!

But, while you can stick with the classic chocolate chips, why not experiment on other flavors? Peanut butter chips will add that wonderful salty and nutty flavor to your brownies. Mint chocolate chips will give your brownies that refreshing twist.

My favorite of them all, though, is butterscotch chips. Oh, how I love those caramel-y, buttery, sweet and salty flavors!

7. Candy

I&rsquom talking Reese&rsquos, Malteasers, Hershey&rsquos, Twix, M&M&rsquos, Snickers, Kitkat, Crunch bars &ndash you name it. Just pick one or a combination of your favorite candy bars, crush them into chunks, and top them on your brownie.

Aside from flavor, the candy bars also give your brownies a wonderful textural contrast. Simple, sinful, and splendid.

Some good old-fashioned sprinkles will do, too! These crunchy toppings not only add a nice crunch to the brownies, but they also make them look even more appetizing.

8. Cereals

Top your brownies with your favorite breakfast cereal and see how it transforms the dessert from boring to breathtaking! Whether it&rsquos Corn Flakes, Cheerios, or Froot Loops, any cereal will add a nice crunch and flavor to your brownies.

9. Cream Cheese

Think cheesecake brownie here. Just picture swirls of creamy cheesecake batter swimming in your brownie mix. It is absolute perfection!

For the cheesecake batter, just beat 4 oz of cream cheese, an egg yolk, 3 tablespoons of sugar, and vanilla. Stir the batter in the brownie batter and bake for an hour. Serve as is or topped with your favorite cream cheese topping. Delightful.

10. Peppermint

Got some peppermint candy canes? Crush those pretty things with a rolling pin and pour them into your brownie mix. Christmas came early with this terrific topping!

11. Spices

If you&rsquore into spiced brownies, here&rsquos an idea: add some cardamom and ginger to your batter for a chai-infused dessert. Infusing these simple spices is enough to make your brownies taste oh so magnificent.

Aside from chai, pumpkin spice works well too! It will give your brownies that wonderful autumn vibe.

12. Sauces

Whether it&rsquos chocolate or caramel, any of these thick toppings will surely make your brownie taste even more spectacular.

Just drizzle any of these sauces on top of your baked brownies and taste the difference.

Want to make &ldquoturtle&rdquo brownies? Just swirl some caramel sauce into the brownie batter and sprinkle it with chopped pecans.

For a salted caramel sauce, just add a pinch of salt to the caramel. It&rsquos a simple modification, but the salt gives the caramel a deeper, tastier flavor.

13. Fruits

Whether fresh, dried, or preserved, fruits make a brilliant addition to brownies. You&rsquoll never run out of options!

Want a black forest brownie? Just add some cherry pie filling and dark chocolate chips to the batter and you&rsquore all set. Or how about some tropical brownies? Just top your squares with coconut flakes!

In the mood for apple pie? Top the brownies with apple pie filling and streusel crumbs.

14. Cookies

Can&rsquot decide whether to eat brownies or cookies? Eat both! Just crush your favorite cookies and add them to your brownie mixture. Or add them whole!

Chocolate Chip Cookies, Nutter Butters, and Oreos all work well here.

15. Deep-Fried Brownie Fritters

Now, if you&rsquore feeling a little indulgent, here&rsquos another way to amp up your brownie: coat them in batter and deep fry them to perfection.

This may not be the healthiest dessert, but I&rsquom sure you can imagine just how glorious this is! You can eat them as is, but you can also take it one step higher by serving it with ice cream or whipped cream.

And don&rsquot forget to drizzle some chocolate or caramel syrup too! While you&rsquore at it, go ahead and add some chopped nuts on top. It can&rsquot get any better than that.

16. The Elvis Brownie

The Elvis Sandwich is perhaps just as popular as the iconic artist, and for good reason. Who can say no to the combination of peanut butter and bananas in a bacon grease-fried bread?

If you&rsquore thinking about the same flavors in brownie form &ndash you&rsquore onto something, my friend. So, for an Elvis-approved brownie, mix peanut butter, powdered sugar, and butter. Spread that topping onto your brownies, and top with bananas and bacon. Rock-and-roll!

17. Powdered Sugar Patterns

Now, if you want your brownies to look dainty, sprinkle them with powdered sugar. Use your favorite stencils to make pretty patterns. How elegant!

18. Salt

Now, let&rsquos end this list with a simple addition that makes a lot of difference. This one is for those who don&rsquot want too many crazy things going on in their brownie. Sometimes, all you really need is a pinch of salt to make everything better.

Finish your brownies off with a sprinkle of sea salt &ndash this is more than enough to give them a deeper, chocolatier flavor. Yum.


Better-Than-Crack Brownies

Brownies topped with peanut butter cups, chocolate and crispy cereal.

Ingredients

  • 1 box (18.25 Oz. Box) Brownies
  • Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
  • ½ cups Salted Peanuts
  • 1 cup Chopped Reese's Peanut Butter Cups
  • 1-½ cup Milk Chocolate Chips
  • 1-½ cup Creamy Peanut Butter
  • ½ Tablespoons Butter
  • 1-½ cup Rice Krispie Cereal

Preparation

Mix brownies according to directions (you’ll typically need water, eggs, and oil, as directed in mix package), and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top.

Refrigerate for 2 hours before serving.

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15 Comments

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Janet Cooper-Bridge on 3.20.2011

I disagree… While I cannot dispute the recipe’s title since I’ve never actually used Crack – I can tell you that these brownies are not even better than your average brownie recipe. A mouthful of sugar is what this is. I used the best chocolate (Guittard) and the absolute best brownie recipe on the planet, and still, this was a waste of both time, effort and fine ingredients. While I would recommend eating these brownies over doing Crack – especially if you drive a school bus for a living, I would not rush out and make them (like I did) based on the hype. I say this on my blog too…

Nevertheless, your photo is beautiful!

Melja56 on 2.28.2011

This recipe is a winner. I won first place on my church’s chili cookoff for the dessert division.

Everybody wanted the recipe. Thanks so much for sharing.

Apronmama on 1.13.2011

Everybody loved these! Super Yummy!

Cmattan on 9.27.2010

I doubled this recipe and brought them to a family reunion. Everyone loved them and wanted the recipe. They are sooo good.


Lazy Girl Boxed Brownies

Lazy Girl Boxed Brownies: aka how to make boxed brownies better when you’re feeling lazy but still want a delicious dessert.

Lazy Girl Boxed Brownies: aka how to make boxed brownies better when you’re feeling lazy but still want a delicious dessert.

  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author:Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings 1 x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 1 boxed brownie mix, with water, oil, and egg amounts according to package instructions
  • 2 teaspoons instant coffee or espresso powder
  • 1 teaspoon vanilla extract
  • 1/3 cup whole roasted almonds
  • 1/4 cup cocoa nibs
  • 1/2 cup chocolate chips
  • finishing salt, to taste

Instructions

  1. Preheat oven to 350°F. Grease and line an 8″x8″ pan with parchment paper. Set aside.
  2. Mix brownie batter according to package instructions. In addition to the water, oil, and egg amounts specified on the package, add in instant coffee/espresso powder and vanilla extract.
  3. Pour batter into prepared pan, then top with roasted almonds and cocoa nibs.
  4. Bake according to package instructions, making sure to use the knife test to check for done-ness. Allow to cool slightly while you melt your chocolate chips.
  5. To melt the chocolate chips, place in a microwave-safe bowl and microwave in 15 second increments on 50% power. Stir chips in between each addition.
  6. Once fully melted, drizzle over brownies and finish with sea salt.
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Keywords: how to make boxed brownies better, better boxed brownies


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