How To Make Better Boxed Brownies
With a few swaps and changes to the back of the box, learn how to Make Better Boxed Brownies! An easy way to elevate a basic batch from good to the greatest!
Servings: 16 slices
Calories: 360kcal
Ingredients
- 18.4 ounces boxed brownie mix (I used Pillsbury chocolate fudge brownie mix)
- ½ cup salted butter melted and cooled
- ⅓ cup milk
- 2 large egg yolks room temperature
- 1 teaspoon instant coffee granules I used Taster’s Choice
- 1 teaspoon pure vanilla extract
- 12 ounces bag semi sweet chocolate chips divided
- ½ cup sweetened condensed milk
Optional Ingredients:
- Chopped walnuts
Optional Garnishes:
- caramel sundae sauce
- chocolate syrup
Instructions
- Preheat the oven to 325*. Line an 8x8 baking dish with parchment paper. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the brownies as they bake) Lightly spray with nonstick cooking spray.
- Add the boxed brownie mix, melted butter, milk, egg yolks, instant coffee and vanilla extract to a medium (2-3 quarts) sized mixing bowl. Stir just until the brownie batter is incorporated, do not overmix. (If you overmix the brownie batter it won’t be as fudgy. It’s ok if just a few lumps remain)18.4 ounces boxed brownie mix, ½ cup salted butter, ⅓ cup milk, 2 large egg yolks, 1 teaspoon instant coffee granules, 1 teaspoon pure vanilla extract
- Fold in 1 cup of the chocolate chips.12 ounces bag semi sweet chocolate chips
- Evenly spread the brownie batter into the parchment paper lined baking dish. Bake for 40-45 minutes. (The edges of the brownies will appear baked and set. When a toothpick is inserted in the center of brownies it will come out with chocolate clinging to it)
- Immediately after removing the brownies from the oven, use a butter knife to poke slits in the brownies.
- Pour the sweetened condensed milk over the top of the brownies. Use the back of a spoon, or an offset spatula to spread the sweetened condensed milk over the surface of the brownies and to the outer edges.½ cup sweetened condensed milk
- Next, sprinkle the remaining chocolate chips over the sweetened condensed milk layer. Wait for a few minutes before gently smoothing the chocolate chips with the back of a spoon, or an offset spatula.
- Allow the brownies to cool to just barely warm. Use the edges of the parchment paper to lift the brownies out of the baking dish.
- Carefully use a sharp kitchen knife to cut 4 slices x 4 slices. Keep the brownies covered or in an airtight container, at room temperature for up to 3 days.
Notes
Storage:
- To Store: Keep the brownies covered or in an airtight container at room temperature for up to 3 days.
- To Freeze: Store the brownies in a freezer safe container and freeze for up to 3 months.
- I like to use small binder clips to fasten the top edge of the parchment paper to the baking dish. This will help to ensure the parchment paper does not fold over on top of the brownies as they bake.
- Don't overmix the batter! Stir just until the brownie batter is incorporated. If you overmix the brownie batter it won’t be as fudgy. (It’s ok if just a few lumps remain)
- Don't overbake the brownies! The edges of the brownies will appear baked and set when done. When a toothpick is inserted in the center of brownies it will come out with chocolate clinging to it.
- Bake the brownies low and slow. Instead of baking the brownies according to the temperature and times on the back of the box, bake them at a lower temperature for a longer time.
- Make sure to cool the brownies to just barely warm before cutting. If you cut into your brownies while they are too hot, they will crumble and fall apart.
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 170mg | Fiber: 2g | Sugar: 29g | Vitamin A: 254IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg