I'm not above a boxed brownie mix. Actually, I'm very much in favor of letting the box do most of the work - I just want the brownies to taste like it didn't.
If you've wondered how to make box brownies better, these are the three upgrades I use: brown butter, coffee and vanilla. And don't let "brown butter" scare you off. It sounds fancy, but it's really just butter cooked a few minutes until it turns golden and smells amazing and tastes phenomenal. That's it.
You still get everything wonderful about a brownie mix - easy, fast and practically foolproof - but the brownies have a richer chocolate flavor and taste much more homemade. If you love this kind of shortcut, my easy carrot cake made with a boxed mix uses the same idea-let the box do some of the work, then make it taste homemade
I tested these boxed brownie hacks using Aldi Specially Selected Brownie Mix in an 8×8-inch pan. I browned a full stick of butter, measured out what I needed to replace the oil, swapped brewed black coffee for the water, added a teaspoon of real vanilla and found my brownies were ready a few minutes before the full baking time listed on the box.
Quick Look: Better Boxed Brownies
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: Follow the package directions for your pan size; see my doneness tips below.
- 🍽️ Servings: 9 squares
- ❤️ Why you'll love this recipe: Rich, fudgy and intensely chocolatey without making brownies completely from scratch.
- Brownie mix tested: Aldi Specially Selected Brownie Mix
- Texture: Rich and fudgy
- 🍪 Main Ingredients: Brownie mix, brown butter, coffee, vanilla and eggs.
- 👌 Difficulty: Easy
- ⭐ The three hacks: Brown the butter, add coffee and add real vanilla.
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Jump to:
- Quick Look: Better Boxed Brownies
- ❤️ Why You'll Love These Better Boxed Brownies
- 👩🍳 Key Ingredients for This Brownie Mix Hack
- Why Brown Butter Makes Box Brownies Better:
- Lauren's Best Tips for Better Boxed Brownies:
- Substitutions and Variations
- 👩🍳 How to Make Box Brownies Better
- What Pan Is Best for Fudgy Brownies?
- Better Boxed Brownie FAQ
- How to Store Boxed Brownies
- More Easy Store-Bought-Made-Better Recipes
- How to Make Box Brownies Better
The 3 Boxed Brownie Hacks I Actually Use
You don't need 15 add-ins or a completely different recipe to make better brownies from a box.
I make just three changes:
- Swap the oil for brown butter.
- Swap the water for brewed black coffee or espresso.
- Add 1 teaspoon pure vanilla extract.
And don't let the words brown butter intimidate you.
It sounds fancy, but it's literally just butter cooked for a few extra minutes until the milk solids turn golden brown and smell nutty and delicious. If you've never made it before, I'll show you exactly what to look for below.
These three little changes improve the brownie itself rather than disguising it under a mountain of toppings.
❤️ Why You'll Love These Better Boxed Brownies
There are plenty of ways to doctor up a brownie mix, but I don't think you need 17 add-ins to make a good brownie.
My version keeps it simple.
✅ Brown butter adds richer flavor
Most boxed brownie mixes call for vegetable oil. Oil gives brownies moisture, but it doesn't bring much flavor to the party. Brown butter does.
As butter cooks, the milk solids become golden brown and develop a toasted, nutty flavor. That's what makes boxed brownies with brown butter taste so much more interesting. You could simply use melted butter, but browning it takes only a few extra minutes and gives you much more flavor.
✅ Coffee makes chocolate taste more chocolatey. Instead of using the water called for on the box, I use the same amount of brewed black coffee. I promise I'm not trying to turn your brownies into a cup of Starbucks. The coffee simply deepens and intensifies the chocolate flavor. I tested the recipe with regular brewed black coffee, but brewed espresso works too.
✅ Vanilla rounds everything out. Real Finally, add 1 teaspoon pure vanilla extract. It's a small addition, but vanilla brings another layer of flavor to the chocolate, brown butter and coffee.
Together, these three upgrades are an incredibly simple way to make a brownie mix taste much more homemade.
👩🍳 Key Ingredients for This Brownie Mix Hack
- Brownie mix: I tested this recipe with Aldi Specially Selected Brownie Mix. Other brownie mixes will work, but ingredients and package directions vary between brands. That's why I use the box directions for the eggs, oven temperature and general baking-time range.
- Butter: You'll brown one full stick of butter. After browning and cooling it slightly, measure out the same amount of finished brown butter as the amount of oil called for on your brownie box. Because some moisture cooks out of butter as it browns, you may have a little more or less than you expect. Browning a full stick makes the process easy.
- Brewed coffee or espresso: Use the same amount of cooled brewed coffee as the water called for on the box.I tested mine with regular black coffee. Brewed espresso can also be used.
- Pure vanilla extract: 1 teaspoon pure vanilla extract. Imitation vanilla isn't as good. Check the bottle so you're not fooled when buying it.
- Eggs: Use the number of eggs called for on your brownie mix package.
I use the same shortcut philosophy in my lemon blueberry Bundt cake, which also starts with a boxed mix but gets a few upgrades to make it taste special.
Why Brown Butter Makes Box Brownies Better:
Brown butter just makes desserts better. As it cooks, the milk solids get all golden and toasty, creating this deep, nutty, almost toffee-like flavor that makes even the simplest dessert taste incredible!
Lauren's Best Tips for Better Boxed Brownies:
- Don't overbake them. This is probably the biggest difference between a rich, fudgy brownie and a dry one.
- Measure the butter after browning. Use the amount of finished brown butter that matches the oil measurement on your brownie box.
- Cool the coffee and butter slightly. You don't want extremely hot liquid going straight into the batter with your eggs.
- Don't overmix. Once everything is incorporated, you're done.
- Start checking early. Mine took 24 minutes in an 8×8-inch glass pan; ovens and pans vary, so begin checking a few minutes early.
- Let them cool. The texture gets better as the brownies set.
Substitutions and Variations
I would make these brownies exactly as written the first time because the brown butter, coffee and vanilla are the point of this recipe.
That said:
- Coffee: I tested regular brewed black coffee. You can substitute brewed espresso using the same amount or 2 teaspoons of espresso powder.
- Brownie mix: I tested Aldi Specially Selected Brownie Mix. You can try another brand, but follow that mix's directions for the eggs, oven temperature and general baking time.
- Optional toppings: You really don't need them. But if you want to go completely over the top, a little flaky sea salt on warm brownies would be delicious.
- And obviously, no one has ever complained about a warm brownie with vanilla ice cream.
And if you're a frosting person, my Store-Bought Frosting Hacks can make a tub of canned frosting taste a whole lot more homemade too.
👩🍳 How to Make Box Brownies Better
- Brown the butter
Cook the butter over medium heat until it smells nutty and the milk solids turn golden brown. Let it cool slightly before adding it to the brownie batter.
- Mix the wet ingredients
Whisk together the eggs, cooled brown butter, coffee and vanilla. These simple swaps are what make boxed brownies taste so much better.
- Add the wet ingredients
Pour the brown butter mixture into the boxed brownie mix. The coffee replaces the water called for on the package and helps deepen the chocolate flavor.
- Mix the brownie batter
Stir everything together just until no dry brownie mix remains. Try not to overmix-the batter should be thick and glossy.
- Spread in the pan
Transfer the batter to a prepared 8×8-inch glass baking pan and spread it into an even layer. Bake according to the package temperature, but start checking a few minutes early.
6. Check for doneness
Insert a toothpick near the center of the brownies. They're ready when it comes out with moist crumbs attached but no wet batter. Remember, don't overbake.
What Pan Is Best for Fudgy Brownies?
For the most evenly baked, fudgy brownies, I prefer a light-colored aluminum pan.
Aluminum heats quickly and evenly, which helps the edges and center bake at a similar rate. Glass pans heat more slowly but hold onto heat longer, so the edges can get overdone while you're waiting for the center to finish. Dark metal pans can also brown the edges and bottom faster.
If you have the choice, use a light-colored 8×8-inch aluminum pan for this recipe.
Lauren's Tip
The pan helps, but the real secret to fudgy brownies is not overbaking them. Start checking a few minutes early and pull them when a toothpick has moist crumbs attached - don't wait until it comes out completely clean.
And yes, after saying all that, I used a glass pan in these photos because that's what I had. 😂 The brownies were still delicious, so please do not let your pan situation stop you from making brownies. Use what you've got.
Apparently I have a thing for making store-bought things better. 😂 My viral cinnamon roll hack does the same thing with refrigerated cinnamon rolls and one ridiculously easy upgrade.
Better Boxed Brownie FAQ
This addresses a real reader concern that isn't fully answered elsewhere. No-the coffee is there to deepen the chocolate flavor, not create a mocha brownie.
Yrs, but you should follow the box for the number of eggs, temperature, and general baking time while using your three swaps.
Yes, but brown butter is what adds the toasted, nutty flavor that makes your version very special.
How to Store Boxed Brownies
Allow the brownies to cool completely before storing them.
Keep them in an airtight container at room temperature for about 3 to 4 days.
For longer storage, wrap cooled brownies well and freeze them in an airtight freezer container or bag. Let them thaw at room temperature.
Keeping the brownies covered is important because the cut edges will dry out fairly quickly when exposed to air.f
More Easy Store-Bought-Made-Better Recipes
If you try these boxed brownie hacks, leave a star rating and let me know what you think in the comments.
And if you make them, tag me on Instagram @Lauren_Lane_Culinarian so I can see them!
How to Make Box Brownies Better
Equipment
- 1 8x8 baking dish i used a glass baking dish
Ingredients
- 1 Brownie Box Mix 18 ounce. I used Aldi
- 1 egg
- 1 stick unsalted butter for browning you'll use ⅓ cup browned butter
- ¼ cup Cooled brewed black coffee or brewed espresso
- 1 teaspoon pure vanilla extract
- 1 pinch salt optional
Instructions
- Preheat the oven according to the brownie-mix package directions for an 8×8-inch pan. Prepare an 8×8-inch baking pan according to the package directions.
- Place one stick of butter in a light-colored skillet or saucepan over medium heat. Cook, stirring or swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty and toasted.
- Remove the brown butter from the heat and allow it to cool slightly.
- Measure out the same amount of finished brown butter as the amount of oil called for on the brownie-mix package.
- Add the brownie mix and eggs called for on the package to a large mixing bowl.
- Add the measured brown butter in place of the oil.
- Replace the water called for on the package with the same amount of cooled brewed black coffee or espresso.
- Add 1 teaspoon pure vanilla extract.
- Stir just until combined.
- Spread the batter evenly into the prepared 8×8-inch pan.
- Bake at the package temperature, but begin checking the brownies a few minutes before the suggested baking time.
- The brownies are ready when the edges are set and a toothpick inserted near the center comes out with moist crumbs but no wet batter. Be careful to not to overcook the brownies.
- Allow the brownies to cool in the pan before slicing.
Notes
- Brownie mix: I tested this recipe using Aldi Specially Selected Brownie Mix in an 8×8-inch pan.
- Brownie-mix sizes and directions vary by brand, so use your package for the number of eggs, oven temperature and general baking-time range.
- Brown butter: Brown one full stick of butter, then measure the finished brown butter after it cools slightly. Use the same amount of finished brown butter as the oil called for on your mix. You may have a little brown butter left over.
- Coffee: I tested this recipe using regular brewed black coffee. Brewed espresso can also be used. Let it cool slightly and use the same amount as the water called for on your brownie mix.
- Vanilla: Add 1 teaspoon pure vanilla extract in addition to the ingredients called for on the package.
- Pan: I tested these brownies in an 8×8-inch glass pan.
- Bake time: My brownies were ready a few minutes before the full baking time listed on the box. Ovens vary, so begin checking early.
- Doneness: For fudgy brownies, look for set edges and brownies still moist on a toothpick. Wet batter means they need more time. Don't wait for the toothpick to be completely dry.
- Storage: Store completely cooled brownies in an airtight container at room temperature for 3 to 4 days or wrap well and freeze.
