Easy brownie hacks to make box brownies better.
Sometimes baking demands a need for speed — and that’s where a good brownie box mix comes in. Here are tips and hacks for making a box brownie taste better, from which is the best brownie mix to bonus ingredients. Hack a box brownie mix into the best brownies ever.
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How to Make Box Brownie Mix Taste Better
As a classically-trained pastry chef, this should be a recipe for decadent scratch brownies made with the finest cocoa powder and chocolate. This is not that article. This is about how to save time and hack a boxed brownie mix to make brownies taste better. Homemade, even.
Good brownies taste fudgy and rich, with that nice crackled skin on top and ever-so-slightly crisp around the edge pieces. Great brownies have all that, plus a deep chocolate flavor and maybe some texture from chocolate chips and some walnuts.
Here’s how to get a better-tasting brownie out of the best brownie mix.
Hack your way to better brownies by starting with the best brownie mix.
There is only so much lipstick you can put on a chocolate box brownie pig, so to speak. So the first step is to start with the best brownie mix. Once you have the good starting point of the best brownie mix, you can make the box brownie mix even better.
What is the best box brownie brand?
The best box brownie mix is Ghirardelli. I recommend either Ghirardelli’s Double Chocolate or Chocolate Supreme brownie mixes. Both are excellent.
Do not just take my word for it. Multiple sources, including Cook’s Illustrated and The Kitchn, agree that this brand is by far the best. (F.Y.I.: Duncan Hines gets a big thumbs-down.)
Step Two to Hack a Box Brownie Mix: Add Secret Ingredients
Every pastry chef knows that certain “secret” ingredients heighten certain flavors, and may not be listed in a recipe’s ingredients. Fresh lemon juice, for example, heightens and brightens the flavors of fruit in fruit desserts and sweets, like pies, tarts, jams, and preserves.
The best ingredients to add flavor to box brownies are:
- Vanilla extract
- Expresso powder
- An extra egg yolk
For brownie purposes, as with chocolate in general, the best secret ingredient is coffee. Instant espresso powder, to be exact. Just as lemon juice brightens fruit, coffee adds flavor and depth to chocolate. After a bit of taste testing, I prefer Medaglia D’Oro, an Italian brand that is widely available.
The other secret ingredient is pure vanilla extract. The sweet aroma adds an extra layer of depth to the chocolate flavor.
Finally, adding an extra egg yolk to the box brownie mix will make the brownies over-the-top fudgy and rich.
Step Three: Know which extra ingredients to add
Finally, kick the brownies up with added bonus ingredients for an extra-decadent, homemade-y dessert. Here are some ideas:
- Add a teaspoon of instant espresso powder to amp up the chocolate flavor
- Swirl in dollops of peanut butter
- Add an extra egg yolk to make the brownies a little richer
- Add 1/2 cup chocolate chips
- Add 1/2 cup chopped walnuts
- Add 1/2 cup peppermint pieces
- Add a large handful of mini pretzels. Don’t chop or break them up. Stirring them into the brownie batter and later, cutting the brownies, will break them up just enough.
Step Four to the Best Box Brownie Mix: Lie.
No one needs to know that you hacked a boxed brownie mix into such a delicious “homemade” brownie dessert. Because you added so many great additional ingredients — not to mention your own egg and oil as directed by the box — your brownies officially have been transformed into homemade.
The way I see it, Ghirardelli merely premixed the dry ingredients (sugar, flour, cocoa, leavening) for you, like the personal baking assistant you deserve. Enjoy.
Love learning how to make box brownie mix better? You’ll also like:
How to Make Box Brownie Mix Better: Easy Baking Hacks
Ingredients
- 1 box Ghirardelli brownie mix of choice
- 1 egg, or per box ingredients
- 1/3 cup canola or vegetable oil, or per box directions
- 1/4 cup water, or per box directions
- 1 teaspoon instant espresso powder
- 2 teaspoons pure vanilla extract
- pinch kosher salt
- 3/4 cup chopped walnuts, optional
- 1 cup chocolate chips, optional (Add if the mix does not already have them. I like Hershey's Special Dark chocolate chips.)
Instructions
- Preheat the oven to 325°F, or whatever is on the box, and grease or line your baking dish. I use an 8" x 8" square brownie pan.
- In a medium-sized mixing bowl, whisk together the oil, water, egg, vanilla, and espresso powder. Don't worry if the espresso powder forms blobs. Just keep whisking a little more and it will all dissolve.
- Add the dry brownie mix to the liquid, along with a pinch of salt. Add the nuts and chocolate chips, if using. Stir just until fully combined. Small lumps in the batter are ok.
- Bake according to the package directions. Let cool before cutting and serving, either plain or garnished with berries, whipped cream, ice cream, or powdered sugar.PRO TIP: Brownies are very sticky when cut. To get nice, clean edges, slice through the brownies, then pull the knife toward you to remove it, instead of lifting it out of the brownies. Then wipe the blade down with a warm, wet paper towel between cuts.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
75 comments
M.M.
So, how would substituting the egg with applesauce work here? Can applesauce work as a substitute for the oil at the same time, as well? Looking for a veganlicious recipe! Thanks!
Unpeeled
Hi, M.M. My favorite substitute for egg is actually to combine one tablespoon of flax meal and three tablespoons of water. Whisk with a fork and let it sit for a few minutes. It will become viscous like an egg, and add protein as well. Applesauce can be substituted for the oil, but it might be a little less rich.
Cindy Stern
I replaced some of the oil with a Tablespoon of Orange flavored olive oil and added some orange zest in for fun. People were surprised by the additional flavor
Unpeeled
Good idea! Chocolate and orange is such a good flavor combination.
Toni McGrath
I have not yet made the brownies which sounds delicious. Would I double the ingredients to bake in a 9 x 13 pan? Thank you.
Unpeeled
Hi there! Yes, you can double the recipe for a 9 x 13″ pan. The baking time will increase, of course, so just insert a tester into the center. It should come out clean, with a few soft crumbs clinging to it. Enjoy!
Georgia
Mine are in the oven right now! So excited to try. I just discovered this blog and have loved just sitting down and reading through the comments. Loving it!! Keep up the great work. It seems like a lovely little community you’ve created here 🙂
Unpeeled
Hello and what a beautiful comment! This made my day. Thank you and I hope you enjoy Unpeeled — and the brownies!
Cheryl Hunt
I am planning to mail a batch to my mom and my in-laws for Valentine’s Day and expect it will be 3 days before they are delivered. Do you have any recommendations to keep them as fresh as possible? Perhaps freezing prior to shipping? I have never shipped fresh-baked items so any advice would be helpful and appreciated.
Unpeeled
Hi, Cheryl! What a lovely Valentine’s Day gift. Who wouldn’t want a box of delicious brownies! The main key to keeping these as fresh as possible will be to make them as airtight as possible. I would make sure that they were wrapped tightly in plastic wrap or packaged in a sealed bag with as little air inside as possible. Luckily, the high fat content and density will keep them in good condition for several days (unlike something like a loaf of bread). I don’t think you need to worry about freezing in advance. Just pack them fresh and at room temperature and they should be ok. Happy Valentine’s Day!
Jim
I’m wondering if substituting mashed banana in place of the pil would work. I’ve read that this can work with some boxed cake mixes but not it will work with these brownies.
Unpeeled
That is a very interesting idea. I know that mashed banana is a common substitute for oil. However, I do worry about decreasing the fat content so much that you might lose some of the fudgy-ness. My instinct says to substitute 50% of the oil with banana, but you could always try 100% and see what happens!
Sue Cole
I have added cold left over coffeee to my brownie mix for years
I substitute the coffee for the water
Now the secret is out and I am less famous!!
When I make them in Colorado I follow the high altitude directions on the box.
I also use coconut oil instead of canola oil.
I hope none of my friends read this post!!
Unpeeled
Hahah! This is such a great idea! I love this way of infusing the coffee flavor into the brownies. What a good trick! Thanks for sharing.
Mary Ellen
Hi can i use 2 boxes and just double the ingredients?
Unpeeled
Hello and yes! The recipe will double easily. The baking time will increase, though, so keep an eye on the oven.
Kate
May I substitute milk or buttermilk for the water? What do you think? Thank you!
Unpeeled
Hello! You can easily substitute milk. Buttermilk can be a little tricky, though, because the acid can affect the leavening of the brownie and the color of the cocoa. Happy baking!
Kate
I would like to add mini marshmallows. Does this work with this recipe? If so what is the recommended amount.Thank you!
Unpeeled
I love this idea! I’ve never tried mini-marshmallows in brownies, but it should work–with a caveat. I would not fold them into the batter. Mini-marshmallows tend to melt and dissolve when baked into things. You’d want to ensure that they stay visible, so I would probably bake the brownies, and then about 5 minutes before they’re done, sprinkle the top with mini-marshmallows (and maybe some chocolate chips for good measure?), and then finish baking. You should have a gooey marshmallow fluff topping. Yum!!