There is no brownie easier to make than a box brownie, and a few simple changes will turn them into the most delicious dessert! These are rich and chocolatey, dense and fudgy, and have the perfect crinkly top and chewy texture. So good, people will think they're from scratch!
Hear me when I say I have nothing against boxed brownies. They actually are a staple on my grocery list.
Is this a weekly grocery list?, you ask. Yes. Because a typical week in our household involves making and consuming a batch of brownies in a matter of days, and I see nothing wrong with this.
Even when it isn’t on the list, brownie mix always makes it into my cart. Why? Because it’s nice to have something on hand just in case we find ourselves needing to throw together a quick and easy dessert with minimal effort and no extra errands.
I know I made it sound like I buy these for company, but really they’re for us.
But also, if you’re coming over, we’re probably having brownies.
After years of regular consumption of boxed brownies, I've found a few simple alterations to the recipe on the box that make a huge impact on the final brownie product. A chewy, rich, chocolatey brownie that could not be easier to make.
HOW TO MAKE BOX BROWNIES BETTER
Just a few simple additions/substitutions make all the difference!
Use coffee instead of water.
Coffee in brownies makes the chocolate flavor more intense. It's the same trick used for this chocolate cake. You won't be able to taste the coffee in the final product, but it makes a big difference in the overall flavor.
If you don't have coffee on hand or prefer not to use coffee, you can use milk or heavy cream instead. The extra richness makes mixes taste homemade.
Add an extra egg.
This is key for making box brownies chewy. However, whether or not this is an "extra" egg depends on the mix you're using - some call for one egg, some call for two. This recipe uses two eggs.
Add chocolate chips.
The best brownies are loaded with real chocolate, and brownies from a mix are no exception! Adding chocolate chips is an easy way to make brownies ultra rich and dense. If they're warm, the chocolate will melt right into the brownie, and if they're chilled or room temperature, they'll add really good texture.
Add vanilla.
Vanilla rounds out the chocolate flavor in brownies really nicely. While not an essential addition, I think the vanilla adds some nuance to the flavor of these brownies!
HOW TO CUT BROWNIES
To cut these fudgy brownies cleanly, wait for them to cool completely, then slice straight down with a sharp knife - don't saw back and forth. Wipe your knife clean with a warm, damp towel between each cut to prevent sticking.
Best Ever Boxed Brownies
Ingredients
- 1 (18.3 ounce) box brownie mix
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup prepared coffee, at room temperature (see note)
- 1 1/2 teaspoons vanilla (optional)
- 2 cups semi sweet chocolate chips
Directions
- Preheat oven to 325 degrees. Grease a 9 by 13 inch pan.Combine the mix, eggs, oil, coffee, and vanilla in a large bowl. Fold in the chocolate chips. Pour into the prepared pan. Batter will be thick - so press into corners if needed. Bake 40-45 minutes. Cool completely before slicing.
Notes
Barbara Renkert says
My "tip" on the coffee: I keep frozen coffee "ice cubes" on hand for adding to Irish Creme drinks, Kahlua drinks, etc. I just melted 3 of the "cubes" to have my 3 oz of coffee....since we had already drunk our coffee for the day!
I'm so excited to take these brownies to our construction crew!!
Mandy Jackson says
Love this tip! I usually use this recipe as an excuse to make afternoon coffee 🙂
Hope the crew enjoys these!!
Jennifer says
I keep instant espresso powder on hand for baking, like this recipe. I can add it to any liquid in a recipe when water isn't ideal.
Mandy Jackson says
Great idea!! 🙂
Michelle says
Can these substitutes be made for a double batch? Also, do you recommend a bigger pan for a double batch or stick to a 9x13 and make them thicker? Can't wait to try this recipe!
Mandy Jackson says
Yes! Substitutes will work for a double batch. I’ve never tried making a double batch In a 9 x 13, so I can’t say for sure. I’d do two pans. Hope you enjoy them! Let me know how they turn out 🙂
Marilyn says
Extra eggs make brownies more cake like, definitely not more chewy or fudge like? Though I like all the other add ins
Mandy Jackson says
Hi, Marilyn! Two eggs are used for this recipe, so only an extra egg if you have a mix that calls for one egg. I originally tested this using double the number of eggs called for and it made a really tough and crumby brownie, so you are right that eggs can do that! Two eggs seem to be the sweet spot and make a rich, moist brownie.
Let me know how these turn out if you decide to make them 🙂
Darlene says
My box of brownie mix calls for 3 eggs, do I add 1 more? (For a total of 4?) I’m using Duncan Hines. Thanks
Darlene
Mandy Jackson says
Hi Darlene! I haven't ever used that brand, so can't say for certain but I would stick with the 3 eggs listed - 4 seems like it would be too many. Let us know how they turn out in case others have the same question! 🙂
Stephanie says
I’m looking forward to trying this recipe, but I mistakenly bought milk chocolate chips. Will they work too? Thanks!
Mandy Jackson says
Yes! Milk chocolate will work. Your brownies will just be sweeter than if you used semi-sweet.