So Much Better Boxed Brownies
Description
Elevate boxed brownies to taste like homemade with a few simple changes like in ingredients and baking temperature and time. The result makes them fudgy, moist and full of chocolate flavor.
Ingredients
18.4 oz. boxed brownie mix
1/2 c. salted butter melted and cooled
1/3 c. milk
2 large egg yolks, at room temperature
1 t. instant coffee granules, like Taster's Choice (not brewed copy)
1 t. pure vanilla extract
12 oz. semi-sweet chocolate chips, divided
1/2 c. sweetened condensed milk
chopped walnuts, optional
caramel sauce or chocolate syrup, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat the oven to 325 degrees F.* Line an 8×8 baking dish with parchment paper. Lightly spray with non-stick cooking spray.
(Small binder clips could be used to fasten the top edge of the parchment paper to the baking dish to help ensure that the parchment paper doesn't fold over on the brownies while baking.)
Add the brownie mix, butter, milk, egg yolks, instant coffee granules and vanilla extract to a medium (2-3 qt.) bowl. Stir just until the brownie batter is incorporated. DO NOT overmix or the brownie batter won’t be as fudgy. A few lumps remaining is okay.
Fold in 1 c. chocolate chips.
Evenly spread the brownie batter in the prepared baking dish.
Bake 40-45 minutes. The edges of the brownies will appear baked and set. When a wooden toothpick is inserted in the center of brownies it should come out with chocolate clinging to it.
Remove the brownies from the oven and immediately use a butter knife to poke slits in the brownies.
Evenly pour the sweetened condensed milk over the top of the brownies. Use the back of a spoon to spread it over the brownies to the edges.
Sprinkle the remaining chocolate chips over the sweetened condensed milk. Wait a few minutes before gently smoothing the chocolate chips with the back of a clean spoon.
Allow the brownies to cool to just barely warm.**
Use the parchment paper to lift the brownies out of the baking dish.
Use a sharp kitchen knife to cut slices.
Serve with caramel sauce or chocolate syrup, if desired.
16 servings.
Keep the brownies covered or in an airtight container, at room temperature for up to 3 days.
* Bake the brownies low and slow instead of baking the brownies according to the temperature and times on the back of the box. It's better to bake them at a lower temperature for a longer time.
** Be sure to cool the brownies to just barely warm before cutting. If cutting the brownies while too hot, they will crumble and fall apart.