Okay, let’s break the chocolate chips or rather, spill the beans. As a pro baker, you’d assume I have my kitchen organized like some temple of from-scratch baking where every crumb is lovingly developed from raw materials. And for roughly 90% of my life as a baker, you’d be correct. I adore the process, the fuss, the sheer alchemy of taking straight flour and sugar and transforming them into something divine. But then the other 10%, the fudgy exception to the rule: brownies. Curiously, when it comes to those chocolatey bits of heaven, my allegiance isn’t with the hipster craft baker but the humble boxed mix.
I know it’s a food sin. I’ve spent years experimenting and sampling on the search for ideal brownie recipes, adjusting and perfecting to that ultimate bite. But when I’m craving that rich, old-fashioned brownie with a crackly top and gooey inside, I reach for one specific box mix. Homemade can’t compare to that nostalgia perfection this mix can achieve.
Why I Turn to Ghirardelli Triple-Chocolate Mix
My favorite? The Ghirardelli triple-chocolate boxed mix. Box magic. Most recipes even the good ones always seem to turn out cakier than I prefer. And sure, there’s always room for a light brownie every now and then, but my heart always seems to belong to rich, chewy, chocolate-packed squares with that glazy crackled top. Ghirardelli always gets it right.
Its simplicity is no less great than the flavor. You don’t require a giant mixer or ingredients that resemble something out of a foreign language dictionary. An egg, 1/3 cup of oil, and 1/3 cup of water are all you have to use. Blend, pour, bake, and voila. It’s so easy, you’ll be left wondering why in the world you ever baked brownies the old-fashioned way.
Here’s my secret trick: whisk your wet ingredients to a froth this little step helps with achieving that lovely crackly top. Then add the dry mix in gently and fold in. Don’t overdo it; a little streaking from the dry mix is perfectly fine. Overmixing makes flat, heavy brownies, and nobody needs that.
Always Save Chewy Fudge Brownies with Morsels
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spatula
- 1 8x8 or 9x9 inch Baking Pan
- 1 Measuring Cups and Spoons
- 1 Parchment Paper (optional, for easy removal)
Ingredients
Main
- 1 tablespoon butter for pan
- 1 10.25 ounce package Always Save® Chewy Fudge Brownie Mix
- 2 large egg whites
- ¼ cup sour cream
- 2 tablespoons water
- â…“- cup roasted nuts
- â…”- cup dark chocolate chips
Instructions
- Preheat your oven to the temperature indicated on the brownie mix package, typically 325-350°F (160-175°C).
- Grease an 8x8 or 9x9 inch baking pan with 1 tablespoon of butter, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the egg whites, sour cream, and water. Whisk until thoroughly blended.
- Add the contents of the brownie mix package to the wet ingredients.
- Using a spatula or whisk, mix just until the dry ingredients are moistened and no streaks of flour remain. Be careful not to overmix.
- Gently fold in the roasted nuts and dark chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake according to the package directions, typically 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Remove the pan from the oven and let the brownies cool completely on a wire rack before cutting. This allows them to set and become perfectly chewy.
- Once cooled, cut into squares and serve.
Notes
5 Simple Upgrades to Take Your Boxed Brownies from Basic to Brilliant
Shame on bypassing the scratch version? Don’t. Box brownies are easy to put your own twist on. The foundation is sound and yummy, and with some personalized adjustments, it’s your own work of art.
1. Use Coffee Instead of Water:
Use hot black coffee instead of water. It intensifies the cocoa flavor and adds richness and depth to the brownies that’s richer.
2. Add Espresso or Vanilla:
Sprinkle a bit of vanilla or a pinch of espresso powder in to add depth to the chocolate without overwhelming it.
Blueberry Coffee Cake Muffins
Equipment
- 1 Muffin Pan Standard 12-cup muffin pan, may need two depending on size.
- 1 Electric Mixer Stand mixer with paddle attachment or a powerful hand mixer.
- 2 Mixing Bowls One for wet ingredients, one for dry.
- 1 Fine-mesh sieve or sifter For sifting dry ingredients.
- 1 Rubber Spatula For folding ingredients and scraping bowls.
Ingredients
Main
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces about 1 cup sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries picked through for stems
Instructions
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Notes
3. Insert Extra Chocolate:
Missing the triple-chocolate variety? Use your own milk, dark, white, or blended chocolate chips. They melt into gooey centers and introduce textural diversity.
4. Underbake with Caution:
Underbake a bit and let them finish with any residual heat. It’s the key to gooey centers without raw batter.
5. Slice with a Plastic Knife:
Clean, crisp brownie edges are the result when a plastic knife gets to work. No tearing, no crumbs, just home-made bakery-like squares.
Snickers Candy Bar Brownie Bites recipes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Spatula
- 1 12-cup Muffin Tin
- 12 Paper Muffin Liners
- 1 Set of Measuring Cups
Ingredients
Main
- 1 box 18.4 ounce Pillsbury Brownie mix
- â…” cup canola oil
- ¼ cup water
- 2 eggs
- 12 mini Snickers candy bars
Instructions
- Preheat your oven to the temperature specified on the brownie mix package, typically around 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the brownie mix, canola oil, water, and eggs.
- Stir the ingredients together until just combined. Be careful not to overmix, as this can lead to dry brownies.
- Evenly distribute the brownie batter among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Gently press one mini Snickers candy bar into the center of each brownie bite, ensuring it's mostly submerged in the batter.
- Bake for the duration suggested on the brownie mix package for 'cupcakes' or 'muffin tins', typically 18-22 minutes, or until a toothpick inserted into the center (avoiding the candy bar) comes out with moist crumbs.
- Remove the muffin tin from the oven and let the brownie bites cool in the pan for 5-10 minutes.
- Carefully transfer the cooled brownie bites to a wire rack to cool completely before serving.
- Enjoy these delightful Snickers-infused brownie treats!
Notes
Professional Brownie Mix Bake-Off: What Worked
As a part of my job (and routine), I recently tasted five leading grocery-store brownie mixes: Pillsbury, Ghirardelli, Duncan Hines, Kodiak Cakes, and Betty Crocker. All were made under the most similar conditions with the same pan, measuring cups, and cooling time. My requirements? Fudgy consistency, robust chocolate flavor, ideally balanced sweetness, and no dry edges.
1. Pillsbury Rich Fudge Brownie Mix
Surprisingly wonderful. These brownies puffed up, cracked, and spread nicely. They were dense, rich interior with no dryness on the edges and chocolatey flavor neither too sweet nor too rich. A big hit with a group.
2. Duncan Hines Chewy Fudge Brownie Mix
Thick batter, old-fashioned glossy surface, and chewy texture. Flavor was slightly sweeter, and the edges were slightly too crispy. Still a good option for anyone who likes chewy as opposed to fudgy.
Brownie Rubble
Equipment
- 1 8-inch-square baking pan
- 1 Medium Saucepan For double boiler
- 1 Heatproof Bowl For melting chocolate over double boiler
- 1 Wooden Spoon For mixing batter
- 1 Wire Rack For cooling brownies
Ingredients
Main
- 2 sticks plus 2 tablespoons unsalted butter plus more for the pan
- 1 cup all-purpose flour plus more for dusting
- 6 ounces bittersweet chocolate chopped
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 4 large eggs cold
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
- 3/4 cup unsalted roasted peanuts
Instructions
- Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.
- Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.
- Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.
- Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.
- Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.
Notes
2. When melting chocolate over a double boiler, ensure the bowl does not touch the simmering water to prevent scorching the chocolate. Gentle heat is key.
3. Do not overbake the brownies! The toothpick test should show a few moist crumbs, not come out clean. This ensures a fudgy, not dry, texture.
4. Ensure the eggs are cold as specified; this can affect the batter's emulsion and final texture.
5. Cooling completely before slicing is crucial for clean cuts and to allow the brownies to set properly, enhancing their texture.
3. Betty Crocker Dark-Chocolate Brownie Mix
Baked for the longest of all the bunch and came out shiny and good-looking. Texture was excellent, but flavour didn’t deliver the “dark chocolate” hype. Sweet, but not deep enough for me to expect from brownies.
4. Ghirardelli Dark-Chocolate Brownie Mix
Rich chocolate color, chocolate chips too, and that cracked top. Flavour was rich and decadent, but edges got too dry. Otherwise, great choice for those who want rich chocolate flavour.
5. Kodiak Cakes Chocolate Fudge Brownie Mix
Winner because it is so high in protein and has melted butter added to it. Texturally firm and drier with more cakey taste. While it didn’t cut it for the fudgy brownie enthusiasts, it might be a winner for someone seeking a dessert high in protein.
Tahini Marbled Brownies
Equipment
- 1 9x13 inch Baking Pan Preferably light-colored metal for even baking
- 1 Large Mixing Bowl
- 1 Whisk Or electric mixer for brownie batter
- 1 Rubber Spatula
- 1 Small Knife or Spoon For marbling
Ingredients
Main
- 1 box 14.7 oz Betty Crockerâ„¢ Lower Sugar Double Chocolate Fudge Brownie Mix
- Water vegetable oil, and egg called for on brownie mix box for cakelike brownies
- 1/4 cup tahini well stirred
Instructions
- Preheat your oven to 350°F (175°C) or as directed on the brownie mix box for cakelike brownies. Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, prepare the brownie mix according to package directions, specifically using the water, vegetable oil, and egg amounts specified for cakelike brownies.
- Pour approximately two-thirds of the prepared brownie batter into the greased baking pan, spreading it evenly with a rubber spatula.
- Ensure the tahini is well-stirred in its container before measuring. Drizzle the 1/4 cup of well-stirred tahini over the brownie batter in the pan.
- Carefully spoon the remaining one-third of the brownie batter over the tahini layer.
- Using a butter knife or the tip of a small spoon, gently swirl the tahini and the top layer of brownie batter together to create a marbled effect, being careful not to overmix the layers.
- Bake for the time recommended on the brownie mix box for cakelike brownies, typically 28-31 minutes.
- To check for doneness, insert a wooden toothpick 2 inches from the center of the brownies; it should come out with moist crumbs, not wet batter.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for achieving the desired texture and for clean cutting.
- Once completely cooled, cut the brownies into 16 even squares and serve.
Notes
Expert Insights on Why Boxed Is A Masterpiece
Don’t just take my word for it professional chefs concur boxed mixes are a great, even creative, kitchen tool. Halifax pastry chef Joshua Coleman refers to boxed brownies as the convenient go-to that yields guaranteed outcomes. Daily Chew executive chef Olivia McCoy says they’re ideal for testing new flavors and personalization without fully committing to a recipe.
Executive Chef Tiffany Lewis draws a parallel with boxed mix and a canvas, urging bakers to “pick up the paintbrush” and create something of their own. Not shortcuts it’s creativity.
Peanut Butter Brownie Cookies
Equipment
- 1 Medium Mixing Bowl For preparing the brownie dough
- 2 Baking Sheets Ungreased, for baking cookies
- 1 Small Mixing Bowl For mixing the peanut butter filling
- 1 Wire Cooling Rack For proper cookie cooling
- 1 Microwave-Safe Container For melting chocolate frosting
Ingredients
Main
- 1 box of Duncan Hines® Chewy Fudge 19.9 oz or Milk Chocolate Brownies (20 oz)
- 1/4 cup butter
- 4 oz of softened cream cheese
- 1 egg
- 1 cup powdered sugar
- 1 cup peanut butter
- Duncan Hines® Milk Chocolate Frosting or Classic Chocolate Frosting
Instructions
- Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
- Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
- In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake for 10 to 14 minutes or until edges are set.
- Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack.
- Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool.
Notes
Going Beyond the Box: Professional Creative Additions
Take your boxed brownies from ordinary to extraordinary? This is how top chefs do it:
1. Espresso Powder and Flaky Salt (Olivia McCoy):
Espresso adds depth to the chocolate flavor, and a touch of flaky sea salt provides contrast and elegance.
2. Brown Butter Stand-in (Olivia McCoy):
Replace browned butter with half of the oil to introduce nutty, toasted depth of flavor. It provides gourmet sophistication with little work.
3. Crunch and Bite (Joshua Coleman):
Add toasted nuts or chunks of cookie dough for surprise texture in each bite.
Brownie Mix Cookies
Equipment
- 2 Baking Sheets
- 1 Parchment Paper for lining baking sheets
- 1 Large Mixing Bowl
- 1 Rubber Spatula or sturdy wooden spoon
- 1 Wire Cooling Rack
Ingredients
Main
- One 18.3-ounce box fudge brownie mix
- 1 stick 8 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup semisweet chocolate chunks
Instructions
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
- Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
4. Mini Marshmallows and Sweets (Tiffany Lewis & Olivia McCoy):
Mini marshmallows stretch and ooze into stringy ribbons. Rolos, Reese’s, or mint sweets create a surprise explosion of flavour.
5. Swirls and Sauces (Joshua Coleman):
Marble through cheesecake, jam, or caramel for dramatic visual and flavour surprise. One swirl can turn your bake into a layer cake.
6. Milk Instead of Water (Olivia McCoy):
Use milk to give your brownie a richer, creamier texture. It makes the final result more indulgent.
Chef-Recommended Boxed Mixes
While Ghirardelli’s triple-chocolate is my personal favourite, culinary experts back up its quality. Sarah Fennel (Broma Bakery), Tyler Malek (Salt & Straw), and Peter Som all endorse Ghirardelli’s double-chocolate version for its richness and balanced texture.
Other chef favourites include:
- Ghirardelli Chocolate Supreme: Loved for chewy middles and crispy edges.
- Excelling at flavour and texture preservation: Ghirardelli Caramel Walnut Turtle.
- Betty Crocker Fudge Mix: Renowned for its diverse flavor options such as salted caramel and s’mores.
- Duncan Hines Chewy Fudge: Popular for balance of texture and easy instructions to execute.
The Final Verdict: Bake the Box, Then Make It Yours
Boxed brownie mix isn’t only convenient it’s a creative stage. When you’re in the mood for comfort food in a hurry or baking to impress, it allows you to concentrate on flavor, fun, and flair without sacrificing quality.
So grab that box. Put your twist on it. Experiment with toppings, mix-ins, or textures. Impress your friends. Make yourself smile. The secret? It’s not in the mix it’s in what you add to it
