How To Make Box Brownies Better
Servings 9 people
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!
Ingredients
- 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
Instructions
- Preheat the oven to 325°F and line an 8x8-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.
Notes
- 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 9x13-inch pan. This gives you thicker, fudgier brownies.
- Store in an airtight container at room temperature for 3 to 4 days.
Nutrition
Calories: 336kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 168mg | Potassium: 8mg | Sugar: 28g | Vitamin A: 66IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 2mg
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