I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long. The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH. I know… criminal, really but facts are facts. I think it’s the oil – the straight up OIL that we add to a boxed brownie mix that makes for the most irresistibly fudgy meets chewy brownies. Taste and texture already solved. And while I turn my nose up at exactly zero box brownie mixes, Ghirardelli is my favorite. With ease we also get quality cocoa powder. And now… because I can’t leave well enough alone, here’s my take on how to make box brownies better. It involves more chocolate, a good dose of peanut butter, and blessed flaky sea salt.
Grab those box mixes, friends. And you know what? Stash the box at the bottom of the trash bin and take all the credit for yourself. Some secrets are worth keeping (and serving with ice cream).
Here’s how to make box brownies better – the ingredients:
• Your favorite box brownie mix – there is no wrong answer here.
• Likely eggs, oil, and water needed for your chosen box brownie mix.
• peanut butter
• unsalted butter
• powdered sugar
• vanilla or banana instant pudding powder
• whole milk (or really, any you prefer)
• semi-sweet or bittersweet chocolate chips
• heavy cream
• flaky sea salt
We’ll start by cracking open that box of brownie mix to make our brownie base.
In a large bowl whip together the brownie batter according to the package instructions. This usually means whisking together oil, water and an egg or two to the dry ingredients. The result is a thick and glossy batter.
Line a square 9×9-inch pan with parchment paper. The parchment paper is optional but I find it helps in easily removing the brownies from the pan.
You’re free to add any extras you’d like to the batter. Perhaps a few handfuls or nuts – my favorite being pecans, almond, or walnuts.
A teaspoon of instant espresso powder will deepen the chocolate flavor of the batter. A splash of vanilla extract extract is always nice, too!
Spread into an even layer in the prepared pan and bake in the oven until the top is dry and wrinkled. A toothpick inserted in the center should come up with a few moist crumbs, not wet wet batter, ya know?
While the brownies bake and cool it’s time to DO THE ABSOLUTE MOST. Doing the most is a lifestyle and with this recipe we’re doing the most and doing the least at the very same time.
In a medium bowl use electric hand beaters to blend together peanut butter, butter, powdered sugar, and vanilla extract. Essentially we’re making a juiced up peanut butter frosting. After the peanut butter mixture is combined add a few tablespoons of instant vanilla pudding (though banana pudding is elite) and a few tablespoons of cold milk. The pudding and milk will help to thin the peanut butter frosting AND help it to set once it’s refrigerated.
Spread the peanut butter pudding frosting over the cooled brownie and allow to rest in the refrigerator. Get ready for the next layer. That’s right – we’re not done yet. Let’s make chocolate ganache.
Heat heavy cream until it’s steaming, just nearly boiling. Keep a close eye. This happens quickly in a small saucepan on the stovetop or in a measuring cup in the microwave.
Pour the hot hot cream over chocolate chips or chocolate pieces. Let the entire mixture sit still. The warmth of the cream will penetrate the chocolate, melting it. After five minutes or so, whisk the mixture, melting any stubborn chocolate bits.
Pour the warm chocolate ganache over the slightly chilled peanut butter mixture. Use an offset spatula to spread the ganache edge to edge, corner to corner.
Place the batch of brownies in the fridge to set. This is the hardest part. Stay strong.
Slice and serve these beauties with a sprinkling of sea salt and/or toasted coconut. This is a more-is-more type brownie mix situation so go for it.
Store any brownies that remain (is that even possible?) in an airtight container in the refrigerator or double wrapped in the freezer.
If you’re in search of another brownie recipe you’ll most definitely like:
Candy Bar Blondies – think of these as a brown sugar blondie base topped with just about every candy bar under the sun. The perfect place to stash any leftover holiday candy? Right here in these blondies.
Extra Nutty Homemade Brownies – you’re either with me or you’re against me on the amount of nuts I’ve topped these brownies with. Polarizing, yes. Absolutely incredible, also yes.
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How To Make Box Brownies Better
Description
A fancypants way to spruce up boxed brownies!
Ingredients
- 1 box of brownie mix (for an 8x8 or 9×9-inch square pan), prepared according to package instructions
- 1/4 cup unsalted butter, softened
- 1/3 cup smooth peanut butter
- 3/4 cup powdered sugar
- 2 tablespoons vanilla or banana pudding mix
- 2 tablespoons whole milk
- 6 ounces bittersweet or semisweet chocolate chips
- Pinch of salt
- 1/3 cup + 1 tablespoon heavy cream
- Flakey sea salt for serving, optional
Instructions
- Prepare brownies according the package instructions. I recommend baking them in a square metal pan lined with parchment paper that overhangs the side of the pan so the frosted brownies are easy to remove from the pan and slice. Allow the brownies to cool in the pan when they come out of the oven.
- To make the peanut butter frosting, in a medium bowl using a electric hand beaters, beat together butter, peanut butter, and powdered sugar until smooth. Beat in the milk and pudding and beat to combine. The mixture should be thick but spreadable. Spread in an even layer across the cooled brownie.
- To make the ganache, place chocolate chips and a pinch of salt in a small bowl. Heat heavy cream in a small saucepan or in the microwave until steamy and juuust before it boils. Pour the hot cream over the chocolate pieces and allow to sit undisturbed for 5 minutes. Whisks until smooth and glossy. While still warm pour over peanut butter frosting and quickly spread with an offset spatula until it reaches every edge and corner.
- Allow to rest at room temperature for about 2 hours until set before slicing. You could also cool these briefly in the refrigerator before serving though that will dull the chocolate ganache a bit.
- For extra credit, sprinkle lightly with flakey sea salt before serving.
27 Responses
These sound incredible! I was just looking at some way to go wow with the mix and you don’t disappoint. I agree with the thing about scratch brownies. Maybe as other’s have said I haven’t found the golden egg of brownie recipes, but I have tried. Everyone loves the Ghirardelli ones, but I’m looking forward to hearing what they say about this magic!!
I was looking for a crowd-pleaser recipe for a work potluck that didn’t require too much prep work and HOLY COW, this was a winner. I doubled the recipe to cover a 9×13 pan of brownies and the ratios ended up perfect. Everyone was raving and they are rich enough that small slices make it go far enough (even in a teacher’s workroom!), but not the sweetness of the peanut butter frosting is cut by the semi-sweet ganache and sprinkle of salt. Requests were already made for this to be the new standing dessert for future events!
If you want your box brownies to be exceptionally moist, you add just a tiny bit more water than the box mix calls for….it’s been my secret for decades
Like really good truffles. Very rich so a pan will serve a crowd. I made exactly per the recipe in a 9×9 pan and they were perfect. Whoops, I did sub the pudding mix with 2 Tblsp sugar and 1 Tblsp cornstarch. I prefer refrigerated as they are firmer and easier to serve and eat. The toppings are so rich I think any ol’ brownie mix is good for the base.
This blog post speaks to my heart! I make the majority of my baked goods from scratch; however, when it comes to brownies, I cheat with the triple chocolate Ghirardelli brownie mix and pass them off as homemade (but I do add even more chocolate chips to them). They are the BEST brownies ever! I love the way you take them to another level and will definitely try your bonus additions!
To keep it simple, just substitute melted butter for the oil and milk for the water in equal amounts. This will make brownies taste homemade. I do this on the Ghirardelli triple chocolate mix (adding 1 cup pecans) and people love them.
These are hands down the best brownies ever! I used giardelli brownie mix.
Are you saying up the ante and use the banana pudding?
This recipe sounds interesting and am going to try it… however my feeling is that if you think box brownies are better than scratch, then you don’t have a good scratch recipe (like my mom’s vintage recipe) 5 ingredients and 30 minutes and you should have the best brownies on earth. Anyway, your recipe is very intriguing but wondering about pan and baking time. You call for a 9″x9″ pan, but most box recipes call for 8″x13″ i believe. Is this smaller pan part of your recipe adaptation and how long do you bake this thicker batter for? Thank you!
Many box recipes have options for baking in 8×8, 9×9, and 9×13.
Exactly. I’ve never seen a box brownie recipe that doesn’t require a 9×13 pan. Hopefully, a response comes soon!
I noticed this too and planned to ask the same question. Do we use a 9×9 pan regardless of what the boxed brownie mix calls for in their directions? That will give a taller brownie and it would affect the cooking time.
I want to try this today so I am hoping you will see this message and have time to reply. Thank you in advance.
Follow the directions on your box of brownies and double the peanut butter and ganache if you’re using the larger 9×13-inch pan. :)
Those brownies look really good. I have to agree with you on the boxed brownie mix. However, the additions you added give them something more and a whole lot different, in a good way, that is. Also, Devon who posted on your forum here suggested espresso powder. That too sounds like a really fantastic idea as well. Thanks for sharing the recipe
here.
Here’s another trick I use. Add 1 tsp instant espresso powder to the mix. It amps up the chocolate in a divine way and you can’t taste the coffee at all.
Heavy cream-1/3 + 1 tablespoon- does that mean 1/3 cup?
That’s correct, let me amend the recipe since that seemed confusing!
Quick question – instant pudding!
Can you confirm if we are to use instant pudding or the variation that is cooked on the stove top when making the pudding?
Thank you!
Powdered instant pudding is the way to go!
Is the pudding that is added instant?
This looks difficult to cut. Does refrigeration help firm up the ganache? Ideas on how to get a clean cut like the ones in the photos?
Yes refrigeration certainly helps firm the ganache! For extra clean cuts, chill the brownies for a few hours before slicing and clean the knife under warm water after each slice.
But have you tried Better Homes and Gardens’ Easy Fudge Brownies from the “New Baking Book”? Made with some quality chocolate these brownies are divine.
https://recipeland.com/recipe/v/bhg-fudge-brownies-50409
I too have yet to find a brownie recipe better than Ghiradelli brownie mix…I try and try again and some come close but I mean…if it isn’t broke…I think I’ll be taking that box out of the pantry and making a batch of these for myself on Sunday. Thanks Joy!
I have been saying that boxed brownies are the exception to the from scratch is better rule forever! So glad to have a Pro validate me :) :)
These look wholly dope.
I am cry.
I don’t have the biggest sweet tooth but the chocolate peanut butter combo gets me every time. This all sounds divine and the pudding powder in the peanut butter filling is evil genius level. Thank you, Joy, amen.