When I was younger, every time I saw my Grandma, she and I would bake either cookies or brownies, always from a Betty Crocker box mix. I absolutely adored this tradition and felt like a talented professional baker of sorts (I was only about 6 years old at the time).
Nothing could top eating a cookie or brownie straight out of the oven at Grandma’s house, and then maybe another one that Grandma would slip me behind my parents’ backs!
People always talk about box mix brownies as inferior. While I agree that baked goods are always better baked from scratch, I must say that I think box mix brownies taste pretty damn good. For this reason, I get somewhat disappointed, instead of excited, when someone says that their brownies taste NOTHING like box mix.
Although I do love chocolate, I don’t like a brownie that’s so rich it’s difficult to finish in one sitting, or a brownie that’s so chocolatey and sweet it’s off-putting. No offense to those of you who love brownies like that! They’re just not my cup of tea. So, with all this in mind, I set out to create the ultimate brownie recipe. The first couple of batches I made were too dry, crumbly and didn’t have enough flavor.
I finally landed upon this recipe when I reduced the amount of flour in the recipe (making for moister brownies), increased the amount of cocoa powder (fudginess!) and used 2 extra tablespoons of butter (increasing the melt-in-your-mouth factor).
I do hereby declare that these brownies taste EVEN BETTER than box mix. They’re fudgy (but not too rich), buttery, moist, and flaky on top. Or, in other words, PERFECT. I mean, come on, just look at them.