When it comes to brownies are you an edge person like me? There is something so good about the chewy edges of chocolatey goodness that makes my mouth water. If you have a muffin tin, you can easily bake up an entire batch of chewy edged brownies. No special brownie pan needed!
Using a boxed mix to make brownies has been my go to for decades. But what if I told you that you can transform regular boxed brownies into something really, really yummy? No exotic ingredients needed, just a couple of easy swaps and a couple of added ingredients will transform those regular box mix brownies into a crave worthy treat.
THE SWAPS:
- Swap out the oil with an equal amount of melted butter.
- Swap out water with an equal amount of brewed coffee.
PRO TIP: If you have buttermilk in the fridge that you need to use up, swap out the water with buttermilk. Buttermilk will add a lovely tanginess and bring out even more of the chocolatey goodness.
THE ADD INS:
- Add one teaspoon Vanilla extract.
- Add 5 oz. butterscotch chips
In a large mixing bowl, stir together brownie mix, eggs, melted butter, brewed coffee and vanilla.
I use a rubber spatula to combine everything together, no need to get out the mixer to do this.
Once the ingredients are well combined, stir in the butterscotch chips.
Grease a non stick muffin tin liberally with nonstick cooking spray. I recommend using a nonstick muffin tin. I used my regular muffin tin and had a really hard time getting the muffins out. Most of them stuck to the tin ☹️ even though I used a generous amount of nonstick spray. They were still delicious just not very pretty.
Fill muffin cups 3/4 full.
Bump up the temperature, instead of 350 bake at 375 for 30 minutes.
Brownies are done when the tops crack open and feel firm to the touch.
Cool for 5 minutes. Use a knife along the edges to loosen and lift out each brownie from the muffin cups. Allow brownie muffins to cool completely on a wire rack.
Better Brownies
Equipment
- Nonstick muffin pan
Ingredients
- 1 box Brownie mix
- 2 eggs
- melted butter
- brewed coffee
- 1 tsp. Vanilla extract
- 5 oz. Butterscotch chips
Instructions
- Preheat oven to 375°.
- Generously coat a nonstick muffin tin with cooking spray and set aside.
- Read the instructions on the box and swap out an equal amount of melted butter for the oil and an equal amount of brewed coffee for the water called for in the recipe.
- In a mixing bowl, combine brownie mix, eggs, vanilla, melted butter and brewed coffee.
- Once all the ingredients are well combined, add the butterscotch chips. Stir to incorporate.
- Fill each of the 12 muffin cups ¾ full with the brownie batter.
- Bake for 25-30 minutes. Brownies are done when the tops split and are firm to the touch.
- Cool on a wire rack for 10 minutes. Use a knife to loosen brownies along the edges and turn out onto a wire rack. Allow to cool completely.
The next time you see brownie mixes on sale, be sure to stock up! Oh, and don’t forget the butterscotch chips and milk too!
If you make these delicious Brownies, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!
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