23 Delicious Box Brownie Mix Recipes Easy

Dive into the world of effortless baking with our roundup of 23 delicious box brownie mix recipes that promise to satisfy your sweet tooth in no time! Perfect for busy home cooks across North America, these easy-to-follow ideas transform a simple box mix into extraordinary treats. Whether you’re craving something classic or adventurous, get ready to discover your next favorite dessert. Keep reading to find the perfect recipe for any occasion!

Peanut Butter Swirl Brownies

Very few things in life bring me as much joy as the combination of chocolate and peanut butter, especially when it’s baked into something as decadent as these Peanut Butter Swirl Brownies. I remember the first time I tried making them; the kitchen was a mess, but the result was pure magic.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, stirring until fully incorporated.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until the mixture is smooth and glossy.
4. Sift together the flour, cocoa powder, baking powder, and sea salt, then gradually fold into the wet ingredients until just combined, being careful not to overmix.
5. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
6. In a small bowl, mix the peanut butter, powdered sugar, and whole milk until smooth. Drop spoonfuls of the peanut butter mixture onto the brownie batter, then use a knife to swirl it throughout.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan before slicing.

Here’s the best part: these brownies have the perfect fudgy texture with a rich chocolate flavor that’s beautifully complemented by the creamy peanut butter swirls. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Mint Chocolate Chip Brownies

Just when you think brownies can’t get any better, along comes this mint chocolate chip version to prove you wrong. I stumbled upon this recipe during a late-night baking spree, and it’s been a crowd-pleaser ever since, perfect for those who love a refreshing twist on the classic.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1/4 tsp sea salt, finely ground
• 1 cup mint chocolate chips
• 1/2 tsp peppermint extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly stir in the lightly beaten eggs and pure vanilla extract to prevent the eggs from scrambling.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, and finely ground sea salt, then fold these dry ingredients into the wet mixture until just combined.
5. Gently fold in the mint chocolate chips and peppermint extract, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfect doneness.
8. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang for clean cuts.

Every bite of these brownies offers a fudgy texture with a refreshing minty burst, thanks to the peppermint extract and chocolate chips. Serve them chilled for a firmer texture or slightly warmed with a scoop of vanilla ice cream for an indulgent dessert.

S’mores Brownies

Every summer, I find myself craving the nostalgic combination of gooey marshmallows, melted chocolate, and crisp graham crackers. That’s why I decided to take my classic brownie recipe up a notch by turning it into the ultimate S’mores Brownies. Trust me, these are as fun to make as they are to eat!

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted
• 1/4 teaspoon sea salt
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup graham cracker crumbs

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth. Tip: Ensure the butter is not too hot to avoid cooking the eggs.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until fully incorporated and the mixture is glossy.
4. Sift in the all-purpose flour, cocoa powder, and sea salt, folding gently until just combined. Avoid overmixing to keep the brownies tender.
5. Fold in the semi-sweet chocolate chips, reserving a handful for topping.
6. Pour the batter into the prepared baking pan, spreading evenly with a spatula.
7. Sprinkle the graham cracker crumbs evenly over the batter, followed by the mini marshmallows and reserved chocolate chips.
8. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs.
9. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares. Tip: For cleaner cuts, use a sharp knife dipped in hot water.

Best enjoyed warm, these S’mores Brownies offer a delightful contrast of textures—crispy on top, fudgy in the middle, with pockets of melted marshmallow and chocolate. Serve them with a scoop of vanilla ice cream for an extra indulgent treat.

Red Velvet Brownies

Baking these Red Velvet Brownies feels like wrapping yourself in a cozy blanket of rich, chocolatey goodness. I remember the first time I tried them at a friend’s potluck, and I’ve been hooked ever since, tweaking the recipe to perfection.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup cocoa powder, Dutch-processed
• 2 tbsp red food coloring, gel-based
• 1 1/2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly whisk in the lightly beaten eggs and pure vanilla extract to prevent curdling.
4. Sift in the Dutch-processed cocoa powder and add the gel-based red food coloring, stirring until the mixture is uniformly red and smooth.
5. Gently fold in the sifted all-purpose flour and fine sea salt until just combined, being careful not to overmix.
6. Fold in the white chocolate chips, then pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: For fudgier brownies, err on the side of underbaking.
8. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
9. Cut into squares and serve. Tip: For an extra touch, dust with powdered sugar or drizzle with a simple cream cheese glaze.

Out of the oven, these brownies boast a crackly top with a fudgy center, striking the perfect balance between a brownie and a cake. The subtle tang from the cream cheese glaze complements the deep cocoa flavor, making them irresistible at any gathering.

Cookies and Cream Brownies

Sometimes, the best desserts come from the simplest combinations, and that’s exactly what happened when I first tried mixing cookies and cream into brownie batter. It was a lazy Sunday afternoon, and I was craving something sweet but couldn’t decide between cookies or brownies—so I decided to have both in one bite.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup high-quality cocoa powder
• 1/2 tsp sea salt
• 1 1/2 cups cookies and cream pieces (from about 15 cookies)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy texture.
4. Sift together the flour, cocoa powder, and sea salt in a separate bowl to ensure there are no lumps and to aerate the dry ingredients for a lighter brownie.
5. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to avoid tough brownies.
6. Fold in the cookies and cream pieces, reserving a handful to sprinkle on top before baking for added texture and visual appeal.
7. Pour the batter into the prepared pan, smoothing the top with the spatula, then sprinkle the reserved cookie pieces evenly over the surface.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating they’re perfectly fudgy.
9. Allow the brownies to cool completely in the pan set on a wire rack before lifting out using the parchment overhang and cutting into squares.

Perfectly fudgy with a crackly top, these brownies are studded with chunks of cookies and cream that add a delightful crunch. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist on the classic brownie sundae.

Salted Caramel Brownies

Absolutely nothing beats the combination of rich chocolate and gooey caramel, especially when it comes in the form of a decadent brownie. I remember the first time I tried adding a pinch of sea salt to my caramel brownies; it was a game-changer that elevated the entire dessert to a whole new level of deliciousness.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 teaspoon sea salt, finely ground
• 1 cup salted caramel sauce, homemade or store-bought

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy texture.
4. Sift in the all-purpose flour, Dutch-processed cocoa powder, and sea salt, folding gently with a spatula until just combined to avoid overmixing.
5. Pour half of the brownie batter into the prepared pan, spreading it evenly with the spatula.
6. Drizzle 1/2 cup of the salted caramel sauce over the first layer of batter, then cover with the remaining batter.
7. Use a knife to swirl the caramel into the top layer of batter, creating a marbled effect.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Remove from the oven and immediately drizzle the remaining 1/2 cup of salted caramel sauce over the top, allowing it to soak into the warm brownies.
10. Let the brownies cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

You’ll love the contrast between the fudgy brownie and the sticky caramel, with the sea salt cutting through the sweetness perfectly. Try serving these warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Raspberry Cheesecake Brownies

Few things bring me as much joy as the perfect dessert that combines fruit and chocolate, and these Raspberry Cheesecake Brownies are no exception. I remember the first time I tried them at a friend’s potluck, and I’ve been tweaking the recipe ever since to get that ideal balance of tangy and sweet.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, sifted
• 1/2 tsp sea salt
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large pasture-raised egg
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the melted butter and 2 cups sugar until well combined. Tip: Ensure the butter is not too hot to avoid cooking the eggs.
3. Add the 4 lightly beaten eggs and 1 tsp vanilla extract to the butter mixture, whisking until smooth.
4. Sift in the flour, cocoa powder, and sea salt, folding gently until just combined. Avoid overmixing to keep the brownies tender.
5. Pour the brownie batter into the prepared pan, spreading evenly with a spatula.
6. In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth. Tip: Softening the cream cheese ensures a lump-free cheesecake layer.
7. Add 1 egg and 1 tsp vanilla extract to the cream cheese mixture, beating until fully incorporated.
8. Dollop the cream cheese mixture over the brownie batter and swirl gently with a knife. Scatter the fresh raspberries on top.
9. Bake for 35-40 minutes, or until the edges are set but the center is slightly wobbly. Tip: A toothpick inserted should come out with moist crumbs for fudgy brownies.
10. Allow to cool completely in the pan before lifting out and slicing into squares.

Decadently rich with a creamy swirl and bursts of raspberry, these brownies are a showstopper. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Double Chocolate Brownies

Perfectly rich and fudgy, these Double Chocolate Brownies have been my go-to dessert for years, especially when I need something decadent yet surprisingly simple to whip up. There’s something magical about the way the melted chocolate blends with the cocoa powder, creating layers of chocolatey goodness that are impossible to resist.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup Dutch-process cocoa powder
• 1/4 teaspoon fine sea salt
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly stir in the lightly beaten eggs and vanilla extract, ensuring the mixture is smooth and glossy.
4. Sift together the all-purpose flour, Dutch-process cocoa powder, and fine sea salt directly into the wet ingredients, folding gently until just combined to avoid overmixing.
5. Fold in the dark chocolate chips, distributing them evenly throughout the batter for pockets of melted chocolate in every bite.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating a fudgy texture.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Kick your dessert game up a notch by serving these brownies slightly warm with a scoop of vanilla bean ice cream. The contrast between the warm, fudgy brownie and the cool, creamy ice cream is nothing short of heavenly. For an extra touch of elegance, drizzle with a homemade chocolate sauce or sprinkle with flaky sea salt before serving.

White Chocolate Macadamia Nut Brownies

My kitchen smells like a decadent bakery right now, all thanks to the batch of White Chocolate Macadamia Nut Brownies I just pulled out of the oven. There’s something magical about the combination of creamy white chocolate and crunchy macadamia nuts that turns a simple brownie into a luxurious treat.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder, sifted
• 1/4 teaspoon sea salt
• 1 cup white chocolate chips
• 1/2 cup macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy base.
4. Sift the all-purpose flour, cocoa powder, and sea salt together in a separate bowl to ensure there are no lumps, then gently fold into the wet ingredients until just combined.
5. Fold in the white chocolate chips and chopped macadamia nuts, distributing them evenly throughout the batter for perfect bites every time.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.
8. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Gooey, rich, and packed with contrasting textures, these brownies are a dream. Serve them slightly warmed with a scoop of vanilla bean ice cream for an extra indulgent dessert.

Pumpkin Spice Brownies

Fall is just around the corner, and I can’t help but start baking with all the warm spices that remind me of cozy evenings. These Pumpkin Spice Brownies are my latest obsession, combining the rich, fudgy texture of brownies with the aromatic warmth of pumpkin spice. It’s the perfect treat to transition from summer to fall.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons pumpkin spice blend
• 1/2 cup pumpkin puree

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly whisk in the lightly beaten eggs and vanilla extract to temper the eggs without scrambling them.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and pumpkin spice blend into a large bowl to ensure a smooth batter.
5. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the pumpkin puree for a moist, dense texture.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy perfection.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Velvety and rich, these brownies boast a deep chocolate flavor with a hint of pumpkin spice that’s not overpowering. Serve them slightly warmed with a dollop of cinnamon-infused whipped cream for an extra indulgent treat.

Coconut Almond Brownies

Perfectly fudgy with a delightful crunch, these Coconut Almond Brownies are my go-to when I need a sweet escape. Inspired by a beachside bakery I stumbled upon last summer, they’re a tropical twist on the classic brownie that never fails to impress.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1/4 teaspoon sea salt, finely ground
• 1 cup shredded coconut, unsweetened
• 1/2 cup almonds, slivered and toasted

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly stir in the lightly beaten eggs and vanilla extract to prevent the eggs from scrambling.
4. Gently fold in the sifted flour, Dutch-processed cocoa powder, and sea salt until just combined to avoid overmixing.
5. Spread the batter evenly into the prepared pan, then sprinkle the top with unsweetened shredded coconut and slivered toasted almonds.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

Best enjoyed slightly warm, these brownies boast a rich, chocolatey base with a chewy texture, punctuated by the crispness of almonds and the subtle sweetness of coconut. For an extra indulgent treat, serve with a scoop of vanilla bean ice cream.

Espresso Chocolate Brownies

After countless mornings fueled by espresso and a sweet tooth that never quits, I stumbled upon the perfect marriage of my two loves: Espresso Chocolate Brownies. These aren’t just any brownies; they’re a rich, decadent treat with a caffeine kick that’ll make your taste buds dance.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup high-quality cocoa powder
• 1/2 teaspoon sea salt
• 2 tablespoons finely ground espresso beans
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy base.
4. Sift together the flour, cocoa powder, sea salt, and ground espresso beans, then gently fold these dry ingredients into the wet mixture until just combined.
5. Fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter for pockets of melty chocolate in every bite.
6. Pour the batter into the prepared baking pan, using a spatula to smooth the top evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Decadent doesn’t even begin to describe these Espresso Chocolate Brownies. The deep chocolate flavor is perfectly balanced by the bold espresso, creating a sophisticated treat that’s as perfect with a morning coffee as it is for dessert. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist.

Black Forest Brownies

Oh, the joy of biting into a rich, fudgy brownie that’s studded with tart cherries and enveloped in the deep flavor of dark chocolate! That’s exactly what you get with these Black Forest Brownies, a decadent twist on the classic that’s perfect for any occasion. I remember the first time I tried adding cherries to my brownies; it was a game-changer, and now, it’s a staple in my baking repertoire.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 tsp sea salt
• 1 cup dark chocolate chips
• 1 cup tart cherries, pitted and halved

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light base.
4. Sift together the flour, cocoa powder, and sea salt, then gently fold into the wet ingredients until just combined to avoid overmixing.
5. Fold in the dark chocolate chips and halved tart cherries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Tip: For fudgier brownies, err on the side of underbaking.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting them out using the parchment overhang.
9. Cut into squares and serve. Tip: For an extra indulgent treat, warm each brownie slightly and top with a scoop of vanilla bean ice cream.

The texture of these brownies is irresistibly fudgy, with pockets of molten chocolate and bursts of juicy cherries. The contrast between the rich chocolate and the tart cherries is nothing short of magical. Serve them at your next gathering, and watch them disappear before your eyes!

Banana Bread Brownies

Very few things bring me as much joy as the smell of banana bread baking in the oven, especially when it’s combined with the rich, fudgy texture of brownies. This Banana Bread Brownies recipe is my latest obsession, a perfect blend of two classics that’s surprisingly simple to make. I stumbled upon this idea one lazy Sunday when I had overripe bananas and a serious chocolate craving—now it’s a staple in my kitchen.

Ingredients

• 1 cup mashed overripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder, sifted
• 1/4 tsp sea salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, combine the mashed bananas, melted butter, and granulated sugar until well blended. Tip: The bananas should be very ripe for the best flavor and natural sweetness.
3. Add the lightly beaten eggs and vanilla extract to the banana mixture, stirring until just combined.
4. Sift together the all-purpose flour, cocoa powder, and sea salt directly into the wet ingredients, folding gently to avoid overmixing. Tip: Sifting the dry ingredients prevents lumps and ensures a smooth batter.
5. Fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top before baking.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
8. Allow the brownies to cool in the pan for at least 20 minutes before lifting them out using the parchment overhang.

Rich and moist with a deep banana flavor complemented by the intense chocolate, these brownies are a dream. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as is with your morning coffee for a decadent start to the day.

Lemon Blueberry Brownies

Summer is the perfect time to experiment with bright, fruity desserts, and these Lemon Blueberry Brownies are my latest obsession. The combination of tart lemon and sweet blueberries in a fudgy brownie base is nothing short of magical, and I can’t wait for you to try it.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1 cup fresh blueberries, tossed in 1 tablespoon flour

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the lightly beaten eggs, vanilla extract, fresh lemon juice, and lemon zest to the butter mixture, stirring until smooth.
4. Sift the all-purpose flour and sea salt into the wet ingredients, folding gently until just combined to avoid overmixing.
5. Gently fold in the blueberries that have been tossed in flour to prevent them from sinking to the bottom during baking.
6. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Just out of the oven, these brownies have a delightful contrast between the crisp edges and the soft, fudgy center. The bursts of blueberries and the zesty lemon make each bite a refreshing surprise. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Tiramisu Brownies

Very few desserts can claim the perfect marriage of flavors and textures quite like Tiramisu Brownies. I stumbled upon this decadent combination during a lazy Sunday baking spree, and it’s been a staple in my dessert repertoire ever since. The rich, fudgy brownie base paired with the creamy, coffee-infused topping is nothing short of magical.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 tsp sea salt
• 1 cup heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/4 cup strong brewed espresso, cooled
• 2 tbsp confectioners’ sugar
• 1/2 cup dark chocolate shavings

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth.
4. Sift in the flour, cocoa powder, and sea salt, folding gently until just combined to avoid overmixing.
5. Pour the batter into the prepared pan, spreading evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. While the brownies cool, whip the heavy cream to stiff peaks in a chilled bowl.
7. In a separate bowl, beat the mascarpone cheese, cooled espresso, and confectioners’ sugar until smooth and creamy.
8. Gently fold the whipped cream into the mascarpone mixture to create the tiramisu topping.
9. Spread the tiramisu topping evenly over the cooled brownies and sprinkle with dark chocolate shavings.
10. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the topping to set.

Best enjoyed chilled, these Tiramisu Brownies offer a delightful contrast between the dense, chocolatey base and the airy, coffee-kissed topping. For an extra touch of elegance, serve each square with a dusting of cocoa powder and a side of fresh berries.

Cherry Chocolate Brownies

Last weekend, I found myself staring at a basket of fresh cherries, their deep red hue begging to be baked into something decadent. That’s when the idea for these Cherry Chocolate Brownies struck me—a perfect blend of tart and sweet, with a fudgy texture that’s simply irresistible.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 tsp sea salt
• 1 1/2 cups fresh cherries, pitted and halved
• 1 cup dark chocolate chunks, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined and slightly glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously for about 2 minutes to incorporate air and ensure a lighter texture.
4. Sift in the all-purpose flour, Dutch-processed cocoa powder, and sea salt, folding gently with a spatula until just combined to avoid overmixing.
5. Gently fold in the fresh cherry halves and dark chocolate chunks, distributing them evenly throughout the batter.
6. Pour the batter into the prepared baking pan, using the spatula to spread it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to maintain that fudgy center.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting them out using the parchment overhang.

My favorite way to serve these brownies is slightly warmed, with a scoop of vanilla bean ice cream melting over the top. The contrast of the cold ice cream against the warm, fudgy brownie is heavenly, and the bursts of tart cherry cut through the richness beautifully.

Toffee Crunch Brownies

How many times have you found yourself staring into your pantry, craving something sweet but wanting to put a little twist on the classic brownie? That’s exactly where I was last weekend, leading me to whip up these decadent Toffee Crunch Brownies. They’re the perfect blend of chewy, chocolatey goodness with a surprising crunch that’ll have everyone asking for the recipe.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 teaspoon sea salt, finely ground
• 1 cup toffee bits

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter. Remove from heat and whisk in the granulated sugar until fully combined.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a slightly frothy texture.
4. Sift together the flour, Dutch-processed cocoa powder, and sea salt. Gradually fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Gently fold in the toffee bits, reserving a small handful for sprinkling on top before baking.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved toffee bits evenly over the surface.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting out using the parchment overhang and cutting into squares.

Decadent doesn’t even begin to describe these brownies. The fudgy center paired with the crunchy toffee bits creates a texture contrast that’s simply irresistible. Serve them slightly warmed with a scoop of vanilla bean ice cream for an extra indulgent treat.

Orange Chocolate Brownies

Delightfully decadent and bursting with citrusy zest, these Orange Chocolate Brownies are my go-to when I crave something sweet with a twist. I remember the first time I experimented with adding orange to my classic brownie recipe; the aroma alone was enough to convince me this was a match made in heaven.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 tsp sea salt
• Zest of 2 large oranges
• 1/2 cup dark chocolate chunks, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until the mixture is smooth and glossy.
4. Sift in the all-purpose flour, Dutch-processed cocoa powder, and sea salt, folding gently until just combined to avoid overmixing.
5. Fold in the zest of 2 large oranges and the dark chocolate chunks, ensuring even distribution throughout the batter.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Avoid overbaking to keep the brownies fudgy.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Tip: Chilling the brownies for an hour makes for cleaner cuts.
9. Cut into squares and serve. Tip: For an extra touch, dust with powdered sugar or drizzle with orange-infused chocolate ganache.

What makes these brownies stand out is the perfect balance of rich chocolate and bright orange, creating a symphony of flavors in every bite. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent dessert that’s sure to impress.

Maple Walnut Brownies

How many times have I found myself craving something sweet, rich, and utterly comforting? Too many to count, and that’s exactly how these Maple Walnut Brownies came to be. A personal twist on the classic, they’re my go-to when I need a little indulgence or when I want to impress guests with minimal fuss.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup pure maple syrup, grade A
• 3/4 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1/4 teaspoon sea salt, finely ground
• 1 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and gradually stir in the lightly beaten eggs and vanilla extract, ensuring the mixture is smooth.
4. Fold in the pure maple syrup, followed by the sifted all-purpose flour, Dutch-processed cocoa powder, and finely ground sea salt, mixing just until no dry ingredients remain.
5. Gently incorporate the toasted and roughly chopped walnuts into the batter, distributing them evenly.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Tip: Avoid overbaking to maintain a fudgy texture.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting them out using the parchment overhang.
9. For clean cuts, chill the brownies in the refrigerator for 1 hour before slicing with a sharp knife. Tip: Wipe the knife clean between cuts for neat edges.
10. Serve the brownies at room temperature to enjoy the full depth of flavors. Tip: Pair with a scoop of vanilla bean ice cream for an extra decadent treat.

Last but not least, these brownies boast a perfect balance of fudgy and chewy textures, with the maple syrup adding a subtle depth that complements the richness of the cocoa. The toasted walnuts introduce a delightful crunch, making each bite a complex play of flavors and textures. Try drizzling a little extra maple syrup on top before serving for an added touch of sweetness.

Chocolate Hazelnut Brownies

Goodness, have I got a treat for you today! There’s something about the combination of chocolate and hazelnuts that feels like a warm hug, and these brownies are no exception. I remember the first time I tried adding hazelnuts to my brownie batter; the crunch and depth they added were nothing short of magical.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 teaspoon sea salt, finely ground
• 1 cup hazelnuts, toasted and roughly chopped
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter. Remove from heat and whisk in the granulated sugar until fully combined.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a slightly frothy texture.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, and sea salt directly into the wet ingredients, folding gently to avoid overmixing.
5. Fold in the toasted, roughly chopped hazelnuts and dark chocolate chips until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan, using a spatula to spread it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to ensure fudgy texture.
8. Allow the brownies to cool completely in the pan set on a wire rack before lifting out using the parchment overhang and slicing into squares.

Out of the oven, these brownies boast a crackly top with a fudgy center, each bite punctuated by the crunch of hazelnuts and the richness of dark chocolate. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent twist.

Peanut Butter Cup Brownies

Craving something decadently chocolatey with a surprise in every bite? I recently whipped up these Peanut Butter Cup Brownies for a friend’s birthday, and let me tell you, they disappeared faster than I could say ‘seconds, please!’ The combination of rich, fudgy brownies with creamy peanut butter cups is nothing short of magical.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, sifted
• 1/2 tsp sea salt
• 12 mini peanut butter cups, unwrapped and halved

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate fully.
4. Sift in the all-purpose flour, cocoa powder, and sea salt, folding gently until just combined to avoid overmixing.
5. Pour the batter into the prepared baking pan, spreading evenly with a spatula.
6. Press the halved peanut butter cups into the batter at even intervals, ensuring they’re partially submerged.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.

My favorite part? The way the peanut butter cups melt slightly into the brownies, creating pockets of gooey goodness. Serve these beauties slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Chocolate Brownies

There’s something undeniably comforting about biting into a rich, fudgy brownie, especially when it’s gluten-free and doesn’t compromise on flavor or texture. I remember the first time I experimented with gluten-free flours; the kitchen was a mess, but the result was a game-changer for my gluten-sensitive friends.

Ingredients

• 1 cup almond flour, finely ground
• 1/2 cup cocoa powder, unsweetened and Dutch-processed
• 1/4 teaspoon sea salt, finely ground
• 1/2 teaspoon baking powder, aluminum-free
• 3/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, sea salt, and baking powder until no lumps remain.
3. Add the coconut sugar to the dry ingredients and mix until fully incorporated.
4. Create a well in the center of the dry ingredients and pour in the lightly beaten eggs, melted clarified butter, and vanilla extract. Stir until the mixture is just combined.
5. Fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan and use a spatula to spread it evenly into the corners.
7. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
8. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.

Perfectly chewy with a crackly top, these gluten-free chocolate brownies are a testament to the fact that dietary restrictions don’t mean sacrificing decadence. Serve them warm with a scoop of vanilla bean ice cream for an indulgent dessert that everyone can enjoy.

Conclusion

Now that you’ve explored these 23 delicious box brownie mix recipes, it’s clear how easy and versatile baking can be! Whether you’re craving something classic or adventurous, there’s a recipe here for everyone. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the sweet inspiration on Pinterest. Happy baking!