How to Make Box Brownies Better

A stack of irresistible chocolate brownies on a sleek white plate, making classic box brownies unforgettable.

5 from 1 vote

Do you want to know how to make box brownies better? I put in the work of testing box brownie hacks to make the perfect brownie! These rich, decadent doctored box brownies are quick, easy, and taste like they're from scratch.

Prep Time10

Cook Time40

Total Time50

Servings: brownies

Author: Miranda Couse

Ingredients

18.03 ounce box brownie mix (I used Betty Crocker Fudge Brownie Mix)
1/2 cup salted butter melted
1 tablespoon vegetable oil
2 large egg yolks
1 large whole egg
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup heavy whipping cream
3/4 cup milk chocolate chips semi-sweet chocolate chips work as well

Instructions

Preheat the oven to 325 degrees F. Line a 8x8-inch square baking pan with parchment paper. Leave the parchment paper overhang on either side of the pan and clip them in place with binder clips. Lightly spray the parchment paper and the sides of the pan with nonstick baking spray.
In a large bowl, add in 18.03 ounce box brownie mix, 1/2 cup salted butter, 1 tablespoon vegetable oil, 2 large egg yolks, 1 large whole egg, 2 tablespoons unsweetened cocoa powder, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/4 cup heavy whipping cream. Stir until well combined.
Fold in the 3/4 cup milk chocolate chips until evenly distributed.
Pour into the prepared square pan.
Place in the preheated oven and bake for 40 to 45 minutes until a toothpick inserted into the middle of the brownies comes out with moist crumbs. Wet batter means it needs to bake a few additional minutes.
Let cool before removing from the pan.
Slice and serve.
Store in an airtight container at room temperature for up to 5 days.

Notes

Storage: Store covered or in an airtight container at room temperature for up to 5 days.

Freezing: Freeze the brownies individually on a cookie sheet and transfer them to an airtight freezer container once they are frozen for up to 2 months. Let them thaw on the counter for 30 minutes to an hour or microwave a brownie for 20-30 seconds to thaw it. To freeze the whole pan, cover with a lid. Freeze up to 2 months and thaw it for a few hours at room temperature before slicing and serving the brownies.

Nutrition