These boxed style brownies are made from scratch with a handful of pantry staples, yet they bake up with the same soft, chewy bite and shiny crackly top you expect from a grocery store mix. There is no box to open, and the batter comes together in just two bowls.
Powdered sugar, cocoa and a little shortening give the brownies a tender, almost cake like crumb with deep chocolate flavor. They are ready in about 40 minutes, so they are perfect for last minute bake sales, potlucks or a weeknight chocolate craving.
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Why This Boxed Style Brownies Recipe Works
Powdered sugar dissolves instantly into the batter, which produces the smooth, shiny top that mix style brownies are known for. Cutting the shortening into the dry ingredients first gives the batter a soft, tender texture.
A combination of oil and eggs keeps the brownies moist, while cocoa powder gives a rich chocolate flavor without needing melted chocolate. You can measure out the dry ingredients ahead of time and store them in a jar, so these boxed style brownies can become your own homemade mix.
Ingredients for Boxed Style Brownies
- 2 cups powdered sugar
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/3 cup palm fruit shortening
- 1/4 teaspoon vanillin or 1 teaspoon vanilla extract
- 3 tablespoons water
- 1/2 cup sunflower oil
- 2 large eggs
Powdered sugar. It dissolves quickly and gives the brownies a smooth, glossy top. Sift it if it has clumps so the batter stays smooth.
Unsweetened cocoa powder. It gives the brownies their deep chocolate flavor. Use natural or Dutch process cocoa, and sift it if it is lumpy.
Palm fruit shortening. It makes the crumb tender and helps the brownies stay soft. Regular vegetable shortening works the same way.
Sunflower oil. It adds moisture and keeps the brownies chewy for days. Any neutral oil can stand in for it.
Vanillin or vanilla extract. Vanillin is a strong flavoring, so a small pinch goes a long way. If you prefer, use a teaspoon of vanilla extract instead.
Eggs. They bind the batter and give it structure. Use large eggs at room temperature for the smoothest mixing.
How to Make Boxed Style Brownies
1. Prepare the pan. Heat the oven to 350 degrees F. Grease an 8 inch square pan, or line it with parchment paper with a little overhang so you can lift the brownies out later.
2. Mix the dry ingredients. In a large bowl, whisk the powdered sugar, flour, cocoa powder and salt until no streaks of cocoa remain.
3. Cut in the shortening. Add the shortening and work it into the dry mixture with a fork or pastry cutter until the mixture looks crumbly, like coarse sand.
4. Mix the wet ingredients. In a separate bowl, whisk the vanillin, water, oil and eggs until smooth and slightly thick.
5. Combine. Pour the wet mixture into the dry mixture and stir until just combined and glossy. Do not overmix.
6. Fill the pan. Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
7. Bake. Bake for 20 to 25 minutes, until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and cut. Let the brownies cool in the pan until just warm, then lift them out and cut into 9 squares.
How to Serve Boxed Style Brownies
Serve the brownies plain, dusted with powdered sugar or topped with a scoop of vanilla ice cream and a drizzle of chocolate syrup. They are a good base for sundaes and bake sale trays. For more chocolate desserts, try fudgy chocolate chunk brownies or gooey brownie pie. If you like colorful desserts, red velvet brownies are a fun twist, and air fryer boxed brownies are a quick option when you do not want to heat the oven.
How to Store and Reheat Boxed Style Brownies
Store the cooled brownies in an airtight container at room temperature for 3 to 4 days. For longer storage, wrap individual squares tightly and freeze them in a freezer bag, then thaw them at room temperature. A few seconds in the microwave brings a thawed brownie back to a soft, warm texture.
Tips and Variations for Boxed Style Brownies
Measure carefully. Brownies are sensitive to the ratio of dry to wet ingredients, so spoon the flour into the measuring cup and level it off.
Do not overmix. Stir just until the batter is smooth and glossy. Overmixing adds air and can make the brownies cakey and dry.
Do not overbake. Pull the pan from the oven when a toothpick shows a few moist crumbs, because the brownies keep cooking in the hot pan.
Line the pan. Parchment paper with an overhang lets you lift the whole slab out for clean, neat squares.
Never taste the raw batter. Raw eggs and flour can carry germs, and the Ohio State University Extension explains why raw dough and batter should not be eaten.
Make a mix. Combine the dry ingredients in a jar and add the shortening, oil, water, vanillin and eggs when you are ready to bake.
Add mix ins. Fold in a half cup of chocolate chips or chopped nuts at the end for extra texture.
Cut with a warm knife. Run the knife under hot water and dry it before each cut for clean edges.
Frequently Asked Questions About Boxed Style Brownies
What makes boxed style brownies different from regular brownies?
They use powdered sugar and a little shortening, which gives a soft, slightly cake like crumb and a shiny top, similar to a store bought mix.
Can I make boxed style brownies without shortening?
You can replace the shortening with more oil, but the texture will be a little denser and oilier. Shortening gives the best tender crumb.
How do I know when boxed style brownies are done?
The edges should look set and a toothpick should come out with a few moist crumbs. A clean toothpick means they are slightly overbaked.
Can I double the recipe?
Yes. Double every ingredient and bake in a 9 by 13 inch pan, checking for doneness a few minutes early.
Can I use a different pan size?
Yes. A 9 inch square pan will give thinner brownies that bake a little faster, so check them a few minutes early.
Boxed Style Brownies from Scratch
Equipment
- 8 inch square pan
- Large mixing bowl
- Whisk
- fork or pastry cutter
- Toothpick
Ingredients
Main Ingredients
- 2 cup powdered sugar
- ½ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ⅓ cup palm fruit shortening or vegetable shortening
- ¼ tsp vanillin or 1 tsp vanilla extract
- 3 tbsp water
- ½ cup sunflower oil
- 2 large eggs
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease an 8 inch square pan.
- Mix the dry. Whisk the powdered sugar, flour, cocoa and salt, then cut in the shortening until crumbly.
- Mix the wet. Whisk the vanillin, water, oil and eggs in a separate bowl.
- Combine. Pour the wet into the dry and stir until just combined.
- Bake. Spread in the pan and bake 20 to 25 minutes until a toothpick shows a few moist crumbs.
- Cool. Cool in the pan until just warm and cut into 9 squares.
