Description
Learn how to make box brownies better! These tips elevate your favorite box mix brownies to the next level. You’ll love these fudgy, chewy brownies with crackly tops.
Ingredients
- 6 Tbsp (84 g) unsalted butter, melted
- 1 tsp (8 g) instant espresso powder
- 1 1/2 tsp (6 g) vanilla extract
- 1 large egg (50 g), at room temperature
- 1 large egg yolk (17 g), at room temperature
- 1 18 oz (502 g) box brownie mix
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- flaky salt (such as Maldon)
Instructions
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
- Make brownies: Combine melted butter, instant espresso powder, vanilla, egg, and egg yolk in a large bowl. Whisk until smooth and combined. Add box brownie mix to the bowl and fold in with a spatula just until combined and no flour streaks remain (batter will be thick). Fold in chocolate chips.
- Scrape brownie batter into prepared pan. Use a piece of parchment paper to press batter evenly into pan and smooth the top. Gently tap pan once to remove air bubbles.
- Bake brownies for 25 to 26 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and place on a wire rack to cool completely. Sprinkle the tops of the brownies with flaky salt.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Boxed brownie mix: Use your favorite brownie mix that’s approximately 18 oz (502 grams). For a larger 20 oz brownie mix (567 grams), I recommend increasing the butter to 1/2 cup (112 grams).
Chocolate chips: If the box brownie mix does not include chocolate chips, add up to 1 cup (170 grams) semisweet or dark chocolate chips. If the mix includes chocolate, add at least 1/2 cup (85 g) chocolate chips.
Flaky salt: I use Maldon Sea Salt Flakes.
Peanut butter or Nutella swirl: Measure out 1/3 cup (85 grams) peanut butter or Nutella in a small bowl and microwave for 10 to 15 seconds. Dollop over the top of the brownie batter and gently swirl with a toothpick. Tap pan sharply before baking.
Bake time: May vary based on the size of your brownie mix and any swirls or additions. Start testing for doneness after 25 minutes, and continue to test every 2 minutes until a toothpick emerges with a few moist crumbs attached.