Box brownies recipes are hard to resist because they make baking so easy and budget-friendly. But what if I taught you how to make better-boxed brownies so that your boxed brownies taste homemade? Read on for my box brownie hacks and tricks to turn a basic box of brownies into the best!
How To Make Box Brownies Better
Wondering how to make better boxed brownies with brownie mix without much extra effort? Our fudgy brownie recipe revises the back-of-the-box instructions with a few simple ingredient swaps and bakes the batter low and slow so that they’re more moist, rich, and full of chocolate flavor.
Wondering How To Make Box Brownies More Fudgy? Use egg yolks instead of the entire egg. The yolk has a higher fat content to create fudgier brownies. Don’t let the egg whites go to waste! Start your day with a savory scrambled egg whites breakfast or snack on my lemon meringue cookies –they’re both light enough to leave room in your tummy for this delicious doctored brownie mix dessert!
Wondering How To Make Box Brownies Better With Butter? Rather than using oil in the brownie batter, use butter instead. Butter adds a richness to this recipe and makes them chewy and adds decadence to these doctored box brownies.
When the box calls for water, replace it with milk, heavy cream, or half and half to make these brownies even more moist and flavorful – the fat from the milk gets them nice and gooey.
Wondering what to add to brownie mix to enhance the chocolate flavor? Coffee or espresso powder! Or how to make boxed brownies taste homemade? Add vanilla! Fold chocolate chips into the brownie batter before baking for extra texture and rich chocolate taste; finally top your treats with a 2-ingredient chocolate frosting and you’ve learned how to make boxed brownies better!
How To Make Better Boxed Brownies Ingredients
- Brownie mix: I used Pillsbury chocolate fudge brownie mix but you can use your favorite brownie brand or use a gluten free mix.
- Salted butter
- Half and Half
- Egg yolks
- Instant coffee: I used Taster’s Choice but any brand will work. You are using the granules only; not brewed coffee.
- Pure vanilla extract: Feel free to swap the vanilla extract for your other favorite flavor. Almond, peppermint, lemon, and orange extracts also add a tasty homemade touch.
- Semi sweet chocolate chips or baking bars: You can use semisweet chocolate chips, milk chocolate chips, or dark chocolate chips depending on your preference.
- Flaky Sea Salt
- Optional: Walnuts, Sundae sauce and Chocolate syrup
See the recipe card for full information on ingredients and quantities.
How to Make Better Boxed Brownies
- Make The Batter: Stir together the brownie mix, butter, half and half, egg yolks, coffee, and vanilla extract. Fold in the chocolate chips and spread the brownie batter into the pan.
- Bake The Brownies: Bake at 350 degrees Fahrenheit for 35-40 minutes.
- Add more chocolate: Sprinkle the remaining chopped chocolate over the hot brownies.
- Serve: Cool, sprinkle with sea salt, cut 4 slices x 4 slices, and serve. Enjoy!
Tips & Variations
- Prepare The Paper: I like to use small binder clips to fasten the top edge of the parchment paper to the baking dish. This will help to ensure the parchment paper does not fold over on top of the brownies as they bake.
- Don’t overmix the batter! Stir just until the brownie batter is incorporated. If you overmix the brownie batter it won’t be as fudgy. (It’s ok if just a few lumps remain)
- Don’t overbake the brownies! The edges of the brownies will appear baked and set when done. When a toothpick is inserted in the center of brownies it will come out with chocolate clinging to it.
- Bake the brownies low and slow. Instead of baking the brownies according to the temperature and times on the back of the box, bake them at a lower temperature for a longer time.
- Cool Before Cutting: Make sure to cool the brownies to just barely warm before cutting them. If you cut into them while they are too hot, they will crumble and fall apart.
- Make With Mix-Ins: Stir some candy bar pieces, cookie crumbles, chopped nuts, shredded coconut, dried fruit, mini marshmallows, M&Ms, or any small size snack into the brownie batter.
- Swirl In Some Sauce: Swirl some caramel, Nutella, peanut butter, hot fudge, or another sweet sauce throughout the brownie batter.
Serving Suggestions
Serve with a scoop of ice cream, a dollop of Cool Whip, a drizzle of chocolate syrup, or a sprinkle of flaky sea salt.
Proper Storage
- To Store: Keep the brownies covered or in an airtight container at room temperature for up to 3 days.
- To Freeze: If you want to freeze the entire batch of brownies, wrap it tightly in aluminum foil and place it in an airtight container. You can freeze the batch for up to 3 months. To freeze the sliced brownies, wrap each one separately in aluminum foil, place them in an airtight container, and store them in the freezer for up to 3 months.
More Delicious Brownie Recipes
If you tried this Better Boxed Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
How To Make Better Boxed Brownies
Ingredients
- 18.4 ounces boxed brownie mix (I used Pillsbury chocolate fudge brownie mix)
- ⅔ cup salted butter melted and cooled
- ¼ cup half and half
- 4 large egg yolks room temperature
- 1 teaspoon instant coffee granules I used Taster’s Choice
- 1 teaspoon pure vanilla extract
- 1⅓ cups (6 ounces) chopped semi sweet chocolate baking bar or 1 ⅓ cup semi sweet chocolate chips (divide 1 cup and 1/4 cup)
- ¾ teaspoon flaky sea salt or ¾ teaspoon kosher salt (optional)
Optional Ingredients:
- Chopped walnuts
Optional Garnishes:
- caramel sundae sauce
- chocolate syrup
Instructions
- Preheat the oven to 350*. Line a 9×9 baking dish with parchment paper. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the brownies as they bake) Lightly spray with nonstick cooking spray.
- Add the boxed brownie mix, melted butter, half and half, egg yolks, instant coffee and vanilla extract to a medium (2-3 quarts) sized mixing bowl. Stir just until the brownie batter is incorporated, do not overmix. (If you overmix the brownie batter it won’t be as fudgy. It’s ok if just a few lumps remain)18.4 ounces boxed brownie mix, ⅔ cup salted butter, ¼ cup half and half, 4 large egg yolks, 1 teaspoon instant coffee granules, 1 teaspoon pure vanilla extract
- Fold in 1 cup of the chopped chocolate.1⅓ cups (6 ounces) chopped semi sweet chocolate baking bar
- Evenly spread the brownie batter into the parchment paper lined baking dish. Bake for 35-40 minutes(Keep in mind that all ovens bake differently, so check the brownies at 30-35 minute mark) until a toothpick inserted comes away with moist crumbs.
- Immediately sprinkle the remaining chopped chocolate over the hot brownies. Allow the brownies to cool completely, and If desired, sprinkle the flaky sea salt or kosher salt over the top of the brownies.¾ teaspoon flaky sea salt
- Use the edges of the parchment paper to lift the brownies out of the baking dish. Carefully use a sharp kitchen knife to cut 4 slices x 4 slices. Keep the brownies covered or in an airtight container, at room temperature for up to 3 days.
Jenn’s Notes
- To Store: Keep the brownies covered or in an airtight container at room temperature for up to 3 days.
- To Freeze: Store the brownies in a freezer safe container and freeze for up to 3 months.
- Don’t overbake the brownies! The edges of the brownies will appear baked and set when done. When a toothpick is inserted in the center of brownies it will come out with chocolate clinging to it.
- Bake the brownies low and slow. Instead of baking the brownies according to the temperature and times on the back of the box, bake them at a lower temperature for a longer time.
- Make sure to cool the brownies to just barely warm before cutting. If you cut into your brownies while they are too hot, they will crumble and fall apart.
- You can add chopped nuts to the brownie batter. You can also drizzle caramel sundae sauce or chocolate syrup over the brownies before serving.
Can you leave the coffee out of the mix?