Doctored Up Box Mix Brownies Recipe
A simple box of brownie mix can turn into the richest, fudgiest brownies with just a few easy tweaks. Swap out a few ingredients, stir in some flavorful extras, and you’ll have a batch of unbelievably decadent brownies that taste just like homemade!
Servings: 16 servings
Ingredients
- 1 (16- to 18-ounce) box brownie mix (we like Ghirardelli or Betty Crocker Supreme Original Brownie Mix)
- ½ cup salted butter
- 1 large egg + 1 large egg yolk
- 4 Tablespoons heavy cream room temperature
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- Flaky sea salt
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F. Spray an 9x9-baking pan with nonstick cooking spray and line with parchment paper.
- Add the brownie mix, melted butter, egg, egg yolk, heavy whipping cream, salt, and vanilla to a large mixing bowl. Stir well until everything is evenly combined but be sure not to over-mix your batter.1 (16- to 18-ounce) box brownie mix, ½ cup salted butter, 1 large egg, 4 Tablespoons heavy cream, ½ teaspoon salt, 1 teaspoon pure vanilla extract, 1 cup chopped chocolate
- Pour the batter into the prepared 8x8 pan and spread it out evenly with your spatula.
- Bake the brownies for 35-45 minutes. You should be able to insert a toothpick or knife in the center of your pan and it should come out mostly clean with just a few crumbs when the brownies are done. Do not overbake.
- Remove them from the oven and transfer the pan to a wire rack to cool to room temperature. While the brownies are still warm sprinkle them lightly with flakey sea salt to finish. Cool completely before cutting into squares and serving.Flaky sea salt
Notes
- Be sure to store the brownies in an airtight container and they should last up to 4-5 days. You can also double bag them in a plastic Ziploc type bag and freeze them up to 3 months.
- Brownie mixes vary in weight by brand, but the same amounts of eggs, cream, and butter seem to work with any type of mix.
Storage & Make Ahead
- Store: Keep brownies in an airtight container at room temperature for up to four days to maintain their soft, chewy texture.
- Freeze: Wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag or container for up to three months.
- Reheat: Microwave a brownie for 10-15 seconds to bring back its warm, gooey texture, or let frozen brownies thaw at room temperature.
- Make Ahead: Prepare the batter and store it in the fridge for up to 24 hours before baking, or bake the brownies in advance and freeze them for later.
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