How To Make Better Boxed Brownies
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!
Servings: 16 slices
Calories: 287kcal
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 9x9 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.
Notes
Storage:
- 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.
Nutrition
Calories: 287kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 272mg | Potassium: 106mg | Fiber: 2g | Sugar: 16g | Vitamin A: 315IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 3mg