(Narrated by Jake, Ryan, Matt, and Chris – four dudes who love brownies but not the complicated baking rules.)
Jake (The “Idea Guy”)
“Alright, fellas. We’re making Mini Better Than Box Mix Brownies today because 1) homemade always wins, 2) store-bought mix is great but we can do better, and 3) Ryan needs to stop eating sad gas station brownies. These are fudgy, rich, and ridiculously easy, even if you’ve never baked before. Let’s go!”
🛒 Mini-Sized Ingredients for Mini-Sized Brownies
(Makes about 6 small brownies or one adorable mini batch in a loaf pan.)
- ¼ cup (4 tbsp) unsalted butter, melted
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg yolk (yes, just the yolk – trust us)
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt (just a pinch, but it matters)
- ⅛ teaspoon baking powder (for a tiny bit of lift)
- ¼ cup chocolate chips (because more chocolate = better brownies)
🔥 Step-By-Step Instructions
Ryan (The “Why Can’t We Just Use a Box?” Guy)
“Wait, you’re telling me we can make brownies from scratch and it’s not rocket science?”
Step 1: Preheat and Prep
- Preheat your tiny oven (or toaster oven) to 325°F (165°C).
- Grease a mini loaf pan, a ramekin, or use a muffin tin if you want brownie bites.
Step 2: Mix the Wet Ingredients
- In a small bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Stir in the egg yolk and vanilla extract.
Step 3: Mix the Dry Ingredients
- In another bowl, combine flour, cocoa powder, salt, and baking powder.
- Slowly add the dry mix to the wet mix and stir gently.
- Fold in those chocolate chips like your life depends on it.
Step 4: Pour & Bake
- Pour the batter into your mini pan and smooth the top.
- Bake for 18-22 minutes or until the edges look set but the center is still slightly gooey.
Step 5: The Hardest Part – Waiting
- Let the brownies cool for at least 10 minutes before digging in.
- Or don’t… but be prepared for molten chocolate lava.
👨🍳 Pro Tips from the Guys
Chris (The “Overthinker”)
“How do I know they’re done baking?”
- The edges should look set, and a toothpick in the center should have moist crumbs, not wet batter.
Matt (The “Make It Fancy” Guy)
“What if I want them even richer?”
- Stir in ½ teaspoon espresso powder for deeper chocolate flavor.
Jake (The “Efficiency King”)
“Can I make these in a microwave instead?”
- Yes! Microwave the batter in a ramekin for 45-60 seconds (watch it like a hawk).
Ryan (The “Doesn’t Read Instructions” Guy)
“I forgot the egg yolk… what now?”
- No worries! Mix 1 tablespoon milk + ½ teaspoon cornstarch as a sub.
🥡 How to Store & Reheat (If You Somehow Have Leftovers)
Storage:
- Store in an airtight container at room temp for 3 days or in the fridge for a week.
Reheating:
- Microwave: 10-15 seconds to bring back the fudgy goodness.
- Oven: 5 minutes at 300°F (150°C) to make them fresh again.
🔄 Recipe Variations
1. Extra Fudgy Version
- Reduce flour to 3 tablespoons and add 1 tablespoon melted chocolate to the batter.
2. Peanut Butter Swirl Brownies
- Drop small dollops of peanut butter into the batter and swirl with a toothpick.
3. Nutty Brownies
- Stir in chopped walnuts or almonds for a crunch.
4. Spicy Brownies
- Add a pinch of cayenne pepper for a Mexican hot chocolate vibe.
🍽 Final Thoughts from the Guys
Jake: “Told you homemade is better than box mix.”
Ryan: “I’ll admit… these slap.”
Matt: “Bro, try them with ice cream. Life-changing.”
Chris: “I already ate mine. Do we have more?”
And that’s it—Mini “Better Than Box Mix” Brownies that are gooey, chocolatey, and stupidly easy to make. Try them out and let us know if you ever go back to store-bought brownies. (Spoiler: You won’t.)
Want more easy dessert ideas? Check out these homemade brownie recipes for more inspiration! 🍫🔥
