Learn How To Make Box Brownies Better with simple swaps such as egg yolks and brewed coffee and baking them at a lower heat! These effortless tricks will have you falling in love with box mix brownies all over again!
The Best Brownies From A Box!
How To Make Box Brownies Better is a simple kitchen hack that takes very little effort! However, the results are deliciously fudgy brownies that make it hard to believe they came from a box mix!
And it all starts by grabbing your favorite box of storebought brownie mix. We love using the Ghirardelli brand since we find the higher-quality mix results in the most mouthwatering brownies!
Since these Elevated Box Mix Brownies taste like a homemade brownie recipe made from scratch, they’re perfect for any occasion! Enjoy them at home with your family with a scoop of ice cream, or share them at a potluck!
The Difference Between Using Oil Or Butter In Box Mix Brownies
The typical box mix brownie calls for the standard ingredient of vegetable oil. However, oil can also be replaced with melted butter.
While both bring fat content to the brownie batter, each will influence the brownies differently. Since oil is neutral, it allows the chocolate flavor to stand out while creating a fudgier brownie.
Whereas melted butter creates a cake-like texture since its lactic acid and milk solids cause a reaction during the leavening process. Butter will also add a delicious amount of richness to your box mix brownies!
So now that the road map for fudgy and cake-like brownies has been laid out, all you have to do is choose which tasty result you prefer!
One Bowl Brownie Ingredients
- Box of brownie mix
- Egg yolks
- Oil or butter
- Coffee (or hot water and 1/2 teaspoon espresso powder)
- Vanilla extract
How To Make Box Mix Brownies Better
These brownie hacks will yield the best brownies from a basic box mix!
- Eggs – Using egg yolks instead of whole eggs increases the fat content, which causes the brownies to turn out deliciously fudgy!
- Liquid – Swapping water out for hot brewed coffee intensifies the chocolate flavor. Creating brownies that have a deeper flavor profile!
- Vanilla – The addition of vanilla extract to box mix brownies enhances the overall taste of chocolate by smoothing out any unwanted bitter flavors.
- Low & Slow – While most brownie mixes have different baking instructions, low heat and slow baking is the way to go. This is why I recommend baking this enhanced box mix brownie recipe at just 325 degrees F for 40 to 45 minutes. This slight baking tweak will encourage the brownies to come out nice and fudgy!
- Thickness – If you prefer thicker brownies, you triple this recipe and bake it in a 9X13-inch baking dish.
Make Your Boxed Brownies Even Better!
To make your boxed mix brownies even better, add a swirl of Nutella or caramel sauce. You can also stir some semi-sweet chocolate chips, white chocolate chips, or even mini peanut butter cups into the batter!
If you like your brownies with nuts, you can also add chopped walnuts or pecans for a nice crunch! For a chocolate crunch, you can sprinkle some M&M candies on top before baking.
A sprinkle of coarse sea salt on top right before baking will also add a dynamic salted chocolate flavor to the brownies.
Storage Instructions For Elevated Box Mix Brownies
Store baked box mix brownies in an airtight container. They can then either be kept at room temperature for 3 to 4 days or stored in the fridge for a week.
Box Mix Brownie FAQs
We’re pretty partial to Ghirardelli, preferably the Double Chocolate, Dark Chocolate, and Triple Chocolate varieties. If you want to make these gluten-free, I recommend using the King Arthur brand mix. Betty Crocker, Pillsbury, and Duncan Hines are good options too.
I like to cut an 8×8-inch pan of box mix brownies into 9 pieces, three rows of three squares. However, if you need more servings, I recommend tripling this recipe and baking it in a 9×13-inch pan. This gives you thicker, fudgier brownies.
These brownies come out of the oven once the top has a nice film over the top, and a toothpick comes back slightly gooey after being inserted into the center. This results in deliciously fudgy brownies.
Because of this, they may appear to be slightly underdone, but they will firm up as they cool.
Hot brewed coffee can be replaced with hot water and 1/2 teaspoon of espresso powder.
More Delicious Brownie Recipes
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How To Make Box Brownies Better
- 1 (18 oz. box) brownie mix we prefer Ghirardelli brand
- 2 large egg yolks
- ⅓ cup vegetable oil or butter
- ¼ cup hot brewed coffee or espresso
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper and set aside.
- Add the 1 (18 oz. box) brownie mix, 2 large egg yolks, ⅓ cup vegetable oil or butter, ¼ cup hot brewed coffee or espresso, and 1 teaspoon vanilla extract and mix just until combined and no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan and smooth out with a rubber spatula.
- Bake for 40 to 45 minutes or until the top has a nice film and a toothpick comes back from the center with a few crumbs.
- Hot brewed coffee can be replaced with hot water and 1/2 teaspoon of espresso powder.
- We’re pretty partial to Ghirardelli, preferably the Double Chocolate, Dark Chocolate, and Triple Chocolate varieties. If you want to make these gluten-free, I recommend using the King Arthur brand mix. Betty Crocker, Pillsbury, and Duncan Hines are good options too.
- If you need more servings, I recommend tripling this recipe and baking it in a 9×13-inch pan. This gives you thicker, fudgier brownies.
- Store in an airtight container at room temperature for 3 to 4 days.