Doctored Boxed Brownies (10 Hacks for Bakery-Style Brownies)

4.97 from 197 votes

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

1 box brownie mix (18–20 oz; Ghirardelli, Betty Crocker, Duncan Hines, or Pillsbury all work)
2 egg yolks
1/2 cup butter melted (browned if you want to go all in))
1/3 cup brewed hot coffee (or 1/3 cup whole milk + 1 tsp espresso powder)
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1/4-1/2 cup semi-sweet chocolate chips or chopped chocolate depending on your preference
Flaky sea salt, for topping (optional but recommended)

Preheat the oven to 325F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out later.
In a large bowl, whisk the brownie mix, egg yolks, melted butter, brewed hot coffee, vanilla extract, salt, and chocolate chips together.
Pour the brownie batter into the prepared pan and bake in the preheated oven for 40 minutes. Let the brownies cool completely before cutting into it.

For browned butter brownies: Brown the butter in a small saucepan over medium heat until nutty and golden brown, then cool slightly before using. Adds 5 minutes but is genuinely transformative.
For cakier brownies: Use 1 whole egg + 1 yolk extra (instead of just the yolk) and bake the full 40 minutes.
Brand notes: Ghirardelli Triple Chocolate has chocolate chips already, halve the added chips. Duncan Hines runs cakier, definitely use the extra yolk.
High altitude: Reduce baking time by 3–5 minutes and add 1 tablespoon of liquid (extra coffee or milk).