How to Make Box Brownies Better
These easy boxed brownie hacks make an ordinary brownie mix taste homemade. Swap the oil for brown butter, replace the water with brewed coffee or espresso, and add real vanilla for richer, fudgier brownies with deeper chocolate flavor.
Servings: 9
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.
