How To Make Better Boxed Brownies

chocolate brownies stacked on top of each other

Learn how to make better boxed brownies and take your box mix to the next level! With this simple recipe, you can make boxed brownies that taste like you baked them from scratch! Perfect for any occasion, these fudgy brownies are sure to impress.

Prep Time10

Cook Time35

Rest Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: How To Make Better Boxed Brownies Recipe

Servings:

Calories: 318kcal

Ingredients

18.4 ounces boxed brownie mix (We 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, We used Taster’s Choice
1 teaspoon pure vanilla extract
1 ⅓ cup chopped semisweet chocolate baking bar, or 1 ⅓ cups semisweet chocolate chips (divide into 1 cup and 1/4 cup)
¾ teaspoon flaky sea salt, or ¾ teaspoon kosher salt (optional)
chopped walnuts, optional
caramel sundae sauce, optional garnish
chocolate syrup, optional garnish

Instructions

Preheat the oven to 350 degrees. 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).
Fold in 1 cup of the chopped chocolate.
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.
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.
Don't toss out the egg whites! You can use them to make an omelette for lunch!
Don't overmix your brownie batter. It's a common mistake home bakers make. Once the ingredients look incorporated, stop mixing, or the brownies could end up tough.
You can always sprinkle some extra chocolate chips on the top of the brownie batter for an even more prominent taste of chocolate.
Letting the brownies cool completely in the pan will give you a delicious crinkly top and that crispy edge everyone loves.

Notes

Don't toss out the egg whites! You can use them to make an omelette for lunch!
Don't overmix your brownie batter. It's a common mistake home bakers make. Once the ingredients look incorporated, stop mixing, or the brownies could end up tough.
You can always sprinkle some extra chocolate chips on the top of the brownie batter for an even more prominent taste of chocolate.
Letting the brownies cool completely in the pan will give you a delicious crinkly top and that crispy edge everyone loves.

Nutrition