Eating a warm, chocolatey brownie feels incredibly nice inside. Making brownies fromscratchg is great, but box mixes also have their appeal. They are easy to use, not expensive, and work quickly for different needs. For a last-minute get-together or needing dessert fast, these boxes are helpful. As a pro baker myself, I decided to test box brownie mixes out. I wanted to discover which ones truly stood out from all the rest. Years in the kitchen helped my taste buds for baking projects like this. So I started this project to find the mix that would be a staple for your pantry shelf forever.
I followed the package directions exactly for this testing project. No extra ingredients or steps were added to the mixes at all. My focus was on taste, how the texture felt, ease of making, and the general happiness factor. Below is what I found about the first five mixes I looked at reviewing.
1. **Betty Crocker Original Supreme Brownie Mix**: I’m sure a lot of families have this classic brownie mix on hand. There’s a reason why so many people still love it today. The rich chocolate flavor in it doesn’t come out half-baked at all. The main thing is that it’s so easy to make. All you need is water, oil in a bottle and eggs. After baking, the brownies are soft and gooey inside. The edges are a little crunchy. A lot of people really like this texture in brownies. But it felt like it lacked something more dense, if you compare it to some of the other mixes tested here. Even so, its simplicity and always-effective nature make it an option.
Recipe details: Banana Brownie Bread
Cook time: Unknown Total time: 200
Level: Unknown Servings: 12
Total weight: 821.8 g Calories: 3087.3 kcal
Energy: 3087.3 kcal Protein: 35.4 g
Carbs: 394.3 g Fat: 155.7 g
Dish Tags: french, desserts, teatime, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Sulfites
Ingredients:
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
1/2 cup butter, melted
2 eggs
3/4 cup mashed very ripe bananas (2 medium)
Get the recipe: Banana Brownie Bread
2. **Ghirardelli Double Chocolate Brownie Mix**: When it comes to chocolate, you usually think of Ghirardelli straight away, and their brownie mix won’t disappoint. It can be found with a mixture of cocoa powder and small chocolate chips in the batter. Hence while mixing, you can feel the batter is sticky. After baking, the chocolate brownies are incredibly rich and gooey. Are there any downsides to this brownie? Compared to others we’ve tried, this brownie mix is slightly more expensive. But the texture is really quite recommendable and its not too expensive for a special occasion.
Recipe details: Brownie Rubble
Prep time: 40 min Inactive time:
Cook time: 40 min Total time: 1 hr 20 min
Level: Easy Servings: 12-18 brownies
Total weight: 1557.9 g Calories: 6711.0 kcal
Energy: 6711.0 kcal Protein: 96.4 g
Carbs: 812.9 g Fat: 392.3 g
Dish Tags: french, desserts, teatime, Low-Sodium, Kidney-Friendly, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Sulfites
Ingredients:
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
Cooking steps:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
Get the recipe: Brownie Rubble
3. **Duncan Hines Chewy Fudge Brownie Mix**: What’s special about this mix is that it produces a very chewy brownie. Along with the chewiness, there is a soft fudgy flavor. The overall texture is very special and I think someone will definitely like this. Also, the flavor of its concoction is not bad, but not that strong compared to the others tested. If you like your brownies chewy and not too chocolatey, this Brownie Mix might be for you.
Recipe details: Peanut Butter Brownie Cookies
Cook time: 10 min Total time: 10 min
Level: Easy Servings: 24 Cookies
Total weight: 216.8 g Calories: 1175.1 kcal
Energy: 1175.1 kcal Protein: 38.1 g
Carbs: 85.7 g Fat: 84.3 g
Dish Tags: american, biscuits and cookies, lunch/dinner, Low-Sodium, Kidney-Friendly, Vegan, Vegetarian, Pescatarian, Dairy-Free, Sulfites
Ingredients:
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
Cooking steps:
1. Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
2. Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
3. 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.
4. Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack.
5. Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool.
Get the recipe: Peanut Butter Brownie Cookies
4. **Pillsbury Chocolate Fudge Brownie Mix**: I’m sure the Pillsbury Chocolate Cake Mix probably brings back happy memories of baking for many of you. This mix requires only a few simple things that most households have, so it’s very convenient. These brownies will have a lighter texture and a soft filling. All in all the texture is very nice to eat. But the chocolate flavor is not as strong compared to other brownie mixes. I think adding more chocolate chips would make this mix taste better, but that would probably cost more. Its price and classic feel make it a solid choice for anytime baking.
Recipe details: Chocolate Fudge
Prep time: 10 min Inactive time:
Cook time: 30 min Total time: 40 min
Level: Intermediate Servings: 64 (1-inch) pieces
Total weight: 700.0 g Calories: 1883.7 kcal
Energy: 1883.7 kcal Protein: 27.8 g
Carbs: 284.7 g Fat: 70.6 g
Dish Tags: american, desserts, lunch/dinner, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Gluten-Free, Sulfites
Ingredients:
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Cooking steps:
1. Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
Get the recipe: Chocolate Fudge
5. **Trader Joe’s Brownie Truffle Baking Mix**: They make a truffle-flavored chocolate cake mix that feels very special. Even while mixing you can smell the aroma which is different from other brands. Its texture is thick, chocolatey and even a little bitter. Based on its tutorial, it seems to require more steps to prepare it as compared to other mixes. But I think the quality of this mix is worth the extra time you spend on it. It really stands out from many other mixes you can buy.
Recipe details: Truffle Brownies
Prep time: 15 min Inactive time: 1 hr
Cook time: 20 min Total time: 1 hr 35 min
Level: Easy Servings: 8 brownies
Total weight: 815.9 g Calories: 3511.5 kcal
Energy: 3511.5 kcal Protein: 63.4 g
Carbs: 291.9 g Fat: 235.3 g
Dish Tags: french, desserts, teatime, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Sulfites
Ingredients:
2 eggs
1/2 teaspoon salt
1 cup sugar
1 tablespoon pure vanilla extract
1 stick margarine
3 ounces unsweetened chocolate chopped
1/2 cup all-purpose flour
Chocolate ganache for topping, recipe follows
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Cooking steps:
1. Preheat oven to 350 degrees F.
2. Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
3. Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
4. With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
5. Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
6. To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
Get the recipe: Truffle Brownies
6. **King Arthur Flour Gluten-Free Brownie Mix**: This is perfect for those who can’t consume gluten to savor the classic brownie. It is advertised that it is also made with higher quality ingredients to ensure that the classic flavor remains consistent. The brownies are baked with a dense, fudgy texture and manage to be slightly crispy around the edges. Surprisingly the absence of gluten also didn’t affect its texture in any way, with no dryness whatsoever. The quality speaks for itself and proves it’s worth buying for most people.
Recipe details: The Chewy Gluten Free
Prep time: 25 min Inactive time: 1 hr
Cook time: 14 min Total time: 1 hr 39 min
Level: Easy Servings: 2 dozen cookies
Total weight: 590.1 g Calories: 2590.9 kcal
Energy: 2590.9 kcal Protein: 39.1 g
Carbs: 364.4 g Fat: 118.6 g
Dish Tags: american, cereals, breakfast, Low-Sodium, Low Potassium, Kidney-Friendly, Egg-Free, Peanut-Free, Fish-Free, Sulfites
Ingredients:
8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Cooking steps:
1. Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
2. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
3. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
4. Chill the dough in the refrigerator until firm, approximately 1 hour.
5. Preheat the oven to 375 degrees F.
6. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Get the recipe: The Chewy Gluten Free
7. **Simple Mills Almond Flour Brownie Mix**: Simple Mills offers a healthier alternative to traditional brownie mix. It uses almond flour with coconut sugar as its base. This approach makes its ingredients more original and makes it a no-brainer to eat. The baked brownies can easily smell the nutty flavor and the texture is perhaps slightly thicker. The distinctive nutty flavor pairs well with the chocolate. This brownie is also a good choice for fitness enthusiasts.
Recipe details: Skillet Brownie
Cook time: Total time: 1 hr
Level: Easy Servings: 6 to 8 servings
Total weight: 740.9 g Calories: 3024.0 kcal
Energy: 3024.0 kcal Protein: 29.7 g
Carbs: 413.1 g Fat: 158.9 g
Dish Tags: french, desserts, lunch/dinner, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Sulfites
Ingredients:
2/3 cup refined coconut oil, melted and cooled slightly
1 cup coconut sugar
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup blanched almond flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 cup bittersweet chocolate chips, divided
Cooking steps:
1. Preheat the oven to 325 degrees F.
2. To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
3. Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
4. Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
Get the recipe: Skillet Brownie
8. **Ghirardelli Triple Chocolate Brownie Mix**: Ghirardelli makes the chocolate you’ve always known. This brownie mix contains three types of chocolate. I felt very luxurious while mixing the batter and watching the chocolate chips melt slightly. The brownies baked were so rich and flavorful that I felt my whole body turn to bliss after taking a bite. The triple chocolate adds to all the flavor layers.
Recipe details: Triple Chocolate Brownies
Prep time: 20 min Inactive time:
Cook time: 25 min Total time: 45 min
Level: Easy Servings: 18 brownies
Total weight: 1513.8 g Calories: 6987.2 kcal
Energy: 6987.2 kcal Protein: 76.4 g
Carbs: 750.1 g Fat: 440.0 g
Dish Tags: french, desserts, teatime, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Peanut-Free, Sulfites
Ingredients:
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners’ sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Cooking steps:
1. Preheat the oven to 350 degrees F.
2. Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
3. In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
4. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
5. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
6. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.
Get the recipe: Triple Chocolate Brownies
9. **Kodiak Cakes Protein-Packed Brownie Mix**: You might have a hard time imagining a brand that adds protein to sweet treats.Kodiak succeeds in making this happen for fitness professionals. Not only does it satisfy everyone’s chocolate cravings, but it also satisfies the need to be on the fitness side of things. The finished brownie will taste chewier than other mixes and the protein content makes it slightly grainy. It’s noticeable that the flavor leans towards a subtle sweetness, and the chocolate flavor isn’t overpowering. But for the fitness crowd, I believe these shortcomings are still acceptable.
Recipe details: Knock-You-Naked Brownies
Prep time: 15 min Inactive time: 3 hr
Cook time: 35 min Total time: 3 hr 50 min
Level: Easy Servings: 6 servings
Total weight: 2869.0 g Calories: 11129.0 kcal
Energy: 11129.0 kcal Protein: 136.0 g
Carbs: 1657.5 g Fat: 502.8 g
Dish Tags: french, desserts, teatime, Kidney-Friendly, Vegetarian, Pescatarian, Egg-Free, Peanut-Free, Sulfites
Ingredients:
1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
1 cup finely chopped pecans
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted
Cooking steps:
1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
2. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it’ll be pretty thick!
3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it’s evenly distributed. Sprinkle the chocolate chips all over the top.
5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
6. When you’re ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love… or someone you want to love you back.
7. It’ll work. Guarantee it.
Get the recipe: Knock-You-Naked Brownies
10. **Annie’s Organic Double Chocolate Brownie Mix**: This one offers a special version of brownie mix for those who need organic ingredients. If you always prioritize organic, non-GMO foods, then this product is perfect. Its twice the amount of chocolate really delivers a satisfyingly rich flavor. Tasting out this baked brownie is fudgy and slightly cakey. Personally, I think it stands out because of its simple ingredients and it really is suitable for everyone.
Recipe details: Chocolate Brownie Crunch
Prep time: 10 min Inactive time: 20 min
Cook time: 50 min Total time: 1 hr 20 min
Level: Easy Servings: 4 to 6 large brownies
Total weight: 1067.9 g Calories: 5072.3 kcal
Energy: 5072.3 kcal Protein: 31.5 g
Carbs: 662.4 g Fat: 285.1 g
Dish Tags: american, starter, lunch/dinner, Kidney-Friendly, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Soy, Sulfites
Ingredients:
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
1 cup heavy cream
1/4 cup confectioners’ sugar
2 tablespoons cognac
Cooking steps:
1. Preheat oven at 350 degrees F.
2. Prepare brownies as directed on the box for “cake-like” brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
3. Top with ganache, whipped topping, raspberries, and chocolate shavings.
Get the recipe: Chocolate Brownie Crunch
Each of these ten brownie mixes brings something specific to the table, and you can go for the one that suits you according to what you are looking for. Each mixture caters to different preferences and needs.
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