square pieces of boxed brownies on a wooden board.

With a few swaps and changes to the back of the box, learn how to Make Better Boxed Brownies! An easy way to elevate a basic batch from good to the greatest!

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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!

Boxed Brownies cut into squares and placed on top of wooden board.

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
Milk
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: You can use semisweet chocolate chips, milk chocolate chips, or dark chocolate chips depending on your preference.
Sweetened condensed milk

See the recipe card for full information on ingredients and quantities.

bitten boxed brownies stacked on a plate.

How to Make Better Boxed Brownies

Make The Batter: Stir together the brownie mix, butter, milk, egg yolks, coffee, and vanilla extract. Fold in the chocolate chips and spread the brownie batter into the pan.
Bake The Brownies: Bake at 325 degrees Fahrenheit for 40-45 minutes.
Slit And Spread: Poke slits in the baked brownies and spread the sweetened condensed milk over the entire surface. Sprinkle chocolate chips over the sweetened condensed milk layer and smooth them into an even layer.
Serve: Cool, cut 4 slices x 4 slices, and serve. Enjoy!

Make the batter and bake. Use a butter knife to poke slits in the brownies. Pour the sweetened condensed milk over the top of the brownies. Sprinkle the remaining chocolate chips. Gently smooth the chocolate chips with the back of a spoon.

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.

a couple of Boxed Brownies stacked on a long narrow white plate.

More Delicious Brownie Recipes

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