Sometimes you just want it classic! No frills! Yes, Betty Crocker has a brownie mix and it is completely fine to use a box mix from time to time. These brownies just taste like your mom whipped them up and placed them on a sweet vintage plate. So, put your snazzy apron and grab a whisk. I know someone will thank you later! -Amanda
1½ cups sugar
¾ cup flour
¾ cup Hershey’s cocoa powder
¾ cup unsalted butter, melted
¾ cup Ghirardelli semi-sweet chocolate chips
By hand (you can do that) mix together the sugar, flour, salt, cocoa, eggs and melted butter. Once the dry ingredients are mixed in, you are set. Stir in the chocolate chips.
You know how much I love parchment paper. Line a 9×13 baking dish with parchment. This will keep your brownies from sticking to the edge and make it ever so easy to get out of the baking dish.
Pour the batter and spread it out. If you get crazy, you will move around your parchment paper. Take it easy and push the batter down with a rubber spatula.
Bake at 325 degrees for 25-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.
Carefully lift the parchment out of the baking dish. Get a spare set of hands if you can. Then peel the edges and let cool for a few minutes before slicing.