These Better Than Box Mix Fudgy Brownies are thick and chewy, beat anything you'd buy at the store, and are incredibly delicious!

Sliced fudgy brownies topped with chopped walnuts and sea salt flakes on brown parchment paper.

Why You'll Adore This Recipe

The Flavor. Melted semi-sweet dark chocolate, unsweetened cocoa powder, and espresso powder come together for the ultimate chocolate brownie!

Texture. These brownies are rich, chewy, and fudgy, with a bit of crunch from chopped walnuts and flaky sea salt!

Simple to make. You only need a handful of ingredients, and most are probably already in your pantry!

Brownies are a true baking classic, loved for their rich, fudgy texture and irresistible chocolate flavor. Like my Fudgy Brownie Bites, Chocolate Peppermint Brownies, and Pumpkin Frosted Brownies, these brand-new fudgy brownies will delight every chocolate lover.

Be sure to check out the best Salted Pecan Pie Brownies and Double Chocolate Mint Brownies as well!

Enjoy!

Three fudgy brownies on their side on brown parchment paper.

Ingredients You Need

The ingredients pictured below make these warm, fudgy, better-than-box-mix brownies. The bulleted items are the key ones that need more explanation.

Ingredients in various size bowls labeled as vegetable oil, semi sweet chocolate chips, granulated sugar, vanilla extract, unsweetened cocoa powder, baking powder, salt, eggs, sea salt flakes (topping), chopped walnuts, all purpose flour, and unsalted butter on a white marbled background.

All-Purpose Flour. King Arthur is my all-time favorite brand, but use whichever one you like best!
Vegetable Oil. This helps keep the brownies fudgy. Coconut oil, such as Carrington Farms, works too.
Vanilla Extract. I used Trader Joe's bourbon vanilla extract, but regular pure vanilla extract or vanilla paste works just as well.
Unsalted Butter. If all you have is salted butter, leave out the separate salt called for in the batter.
Semi-Sweet Chocolate Chips. Ghirardelli and ALDI semi-sweet chips and chunks have worked well for me. For a low-sugar, dairy-free choice, try Hu Kitchen chocolate chips. They're really good.
Unsweetened Cocoa Powder. You can use Dutch-processed cocoa powder instead for an even richer, darker brownie.
Espresso Powder. This one is optional, but it adds real depth to the flavor. I used Delallo Foods espresso powder, though dry instant coffee works too.
Sea Salt Flakes. Also optional, and not the same as the table salt used in this recipe. Sea salt flakes are best sprinkled on top.

For amounts and instructions, see the recipe card below.

Sliced homemade fudgy brownies topped with chopped walnuts and sea salt flakes in a white and blue ceramic square baking pan lined with brown parchment paper.

How to Make the Recipe

Here is a short overview of how to make the best homemade brownies. For the full printable recipe, with US customary or metric measurements available via the toggle switch, see the recipe card below.

Whisked all purpose flour, baking powder, and salt in a small glass mixing bowl on a light grey background.

Step 1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Egg, egg yolk, granulated sugar, vegetable oil, and vanilla extract whisked together in a large glass mixing bowl on a light grey background.

Step 2. Beat the eggs, egg yolk, sugar, oil, and vanilla extract on medium-high speed until well combined.

Melted semi sweet chocolate chips and unsalted butter in a white melting pot on a light grey background.

Step 3. In a saucepan over medium heat, melt the chocolate chips and butter together until smooth.

Cocoa powder and espresso powder whisked into the melted chocolate and butter mixture in in a white melting pot on a light grey background.

Step 4. Right away, whisk in the cocoa powder and espresso powder.

Melted chocolate mixture mixed into the brownie batter wet ingredients in a large glass mixing bowl on a light grey background.

Step 5. Pour the melted chocolate into the bowl of wet ingredients and mix until just combined.

Brownie batter with chopped walnuts in a large glass mixing bowl on a light grey background.

Step 6. Add the whisked dry ingredients to the wet ingredients bowl, then fold in the chopped walnuts.

Brownie batter topped with chopped walnuts and sea salt flakes in a parchment paper lined square baking tin on a light grey background.

Step 7. Scrape the brownie batter into the pan and spread it evenly. Top with more chopped walnuts and, if you like, a few sea salt flakes.

Sliced homemade fudgy brownies topped with chopped walnuts and sea salt flakes in a parchment paper lined baking tin on a light grey background.

Step 8. Bake 25-28 minutes at 350ºF. Let cool completely, then cut into squares.

Storage Tips

These super fudgy brownies keep well at room temperature overnight, or for up to a week in a sealed container in the refrigerator.

Sliced better than box mix fudgy brownies on brown parchment paper.

Recipe FAQs

What size baking pan is best for these chewy, fudgy brownies?

I tested these in an 8-inch baking dish and recommend it. A 9-inch baking pan works too, but the brownies will be a little thinner.

Can you make these better-than-box-mix brownies, dairy-free?

Yes. Just swap the butter for a plant-based butter, and use a dairy-free chocolate chip option, such as Hu Kitchen chocolate chips.

What’s the best way to store homemade brownies?

Homemade brownies keep well at room temperature overnight, or for up to a week in a sealed container in the refrigerator.

If you made this Better Than Box Mix Fudgy Brownies recipe or anything else from my website, please leave a star rating and share your thoughts in the comments below. Thanks for stopping by!