Box brownies are one of my favorite things to bake, I love the fact that you just mix everything in one bowl, pour it in a pan and you are done! While brownies made from scratch are definitely delicious, they are significantly more time consuming and personally I think that with a couple of upgrades the box brownie mix can be pretty comparable. I always use the Betty Crocker Triple Chunk brownie mix because I love the extra chocolate chunks inside of each brownie. In order to make these brownies taste a little more homemade I added a homemade chocolate butter cream as well as a few other tricks that I use for my baked goods to make sure that they come out very moist and not dry at all. This brownie came out soft, delicious and very rich, it is a great pairing with vanilla ice cream.
Box brownie mix
any additional items to make brownies per the directions on the mix
Chocolate butter cream frosting:
6 tablespoons butter, at room temperature
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
3-5 tablespoon milk or cream
For the Brownies:
Pre-heat the oven and mix the brownies per the instructions on the box. For baked goods that include water as one of the ingredients I always add an extra splash of water to ensure the moistness in the baked good. For this brownie recipe I added an additional tablespoon of water but most times I will just eyeball it. Bake the brownies according to the size of your pan and the instructions on the box. I used an 8×8 pan for my brownies which made them a little bit thicker. Another thing that I do when making baked goods is that I set the timer for a few minutes less than the minimum time on the instructions. For the brownies I set the timer for 5 minutes less than the minimum time so I checked them with a knife at about 25-30 minutes. I always check a few times for the how done they are. I think that it is so easy for items to be over cooked and once they are too dry there is nothing that will save them. I also try and remember that baked goods will continue cooking for a few minutes after you take them out of the oven. My thought process when baking something is “when in doubt, take it out” It has served me very well over the years!
For the Frosting:
Using a mixer cream the butter and cocoa powder and salt together (If using salted butter, omit the salt). Add in the vanilla and milk and mix in the powdered sugar slowly. Most times I will only need to use the minimum amount of milk or cream for the frosting, if you use too much than the icing will be a little runny. Once the brownies have cooled, ice them with the frosting and add sprinkles. Enjoy and thanks for reading!
Butter cream frosting recipe is from Mel’s Kitchen Cafe