Homemade Brownies Recipe
Elevate your boxed brownie mix with this simple recipe for rich, fudgy, homemade-tasting brownies. A few easy additions make a world of difference!
Prep
: 10
Total
: 25 minutes
Ingredients
Brownie Base
- 18.4 ounces boxed brownie mix Pillsbury Chocolate Fudge Brownie Mix recommended
- 0.67 cup salted butter melted and cooled
- 0.25 cup half and half
- 4 large egg yolks room temperature
- 1 teaspoon instant coffee granules Taster's Choice recommended
- 1 teaspoon pure vanilla extract
Add-ins
- 1.33 cups chopped semi sweet chocolate or 6 ounces baking bar, divided (1 cup and 1/4 cup)
- 0.75 teaspoon flaky sea salt optional, for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper, using binder clips to secure the edges. Lightly spray with nonstick cooking spray.
- In a medium mixing bowl, combine the boxed brownie mix, melted butter, half and half, egg yolks, instant coffee, and vanilla extract. Stir just until incorporated; do not overmix. A few lumps are okay.
- Fold in 1 cup of the chopped semi sweet chocolate.
- Evenly spread the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Immediately sprinkle the remaining 1/4 cup of chopped chocolate over the hot brownies. Allow the brownies to cool completely. If desired, sprinkle with flaky sea salt.
- Use the parchment paper to lift the brownies out of the dish. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
Notes
For an extra rich and fudgy texture, ensure your egg yolks are at room temperature. The instant coffee enhances the chocolate flavor without making the brownies taste like coffee.