Brownie Mix Hacks

Alicia W
by Alicia W
6-12 servings
50 min

Everyone loves a good brownie and the easiest way to make one fast is using a box mix but those can leave you less than satisfied. Here are eight ways to make that box brownie mix 100 percent better.

1 - Substitute avocado for oil

One whole avocado equals 1/2 cup of oil. Avocado is better for you and you're sneaking in a little veggies

2 - Substitute chocolate milk for water

Chocolate milk makes your brownies creamier

3 - Add zucchini

This gives your brownies a moister consistency and you can sneak in veggies.

4 - Bake low and slow

Bake your brownies at 325 degrees for 35-40 minutes

5 - Use parchment paper to line your pan

Using parchment paper makes removing your brownies easier to cut cleanly.

6 & 7 - Mix wet into dry and don't overbeat

Mixing all your wet ingredients and your dry ingredients and then adding them together prevents overbeating. Use a rubber scraper to combine instead of a mixer.

8 - Add simple "add-ons"

I added Oreos to one recipe and raspberries and cream cheese to another. (Those recipes are below.) You can add almost anything from fruit to candy to nuts.

Recipe details
  • 6-12  servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Oreo Brownies
  • 1 box brownie mix
  • 1 pkg Oreo sandwich cookies
  • ingredients listed on box
Raspberry Swirl Zucchini Brownies
  • 1 box (19.9 oz) brownie mix Dark Chocolate
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup finely chopped or shredded zucchini (from one small 7-8 inch zucchini)
  • Raspberry Cheesecake Layer
  • 4 oz cream cheese, softened
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons raspberry preserves
  • 6 oz fresh raspberries
  • Optional, Betty Crocker™ Food Color Gel Neon Pink
Oreo Brownies
Preheat oven to 325°F.
Line a 9×13″ baking dish with parchment paper
In a large bowl, stir together brownie mix and ingredients on package according to directions
Pour half of the batter into the baking dish
Line Oreo’s on top.
Evenly pour remaining batter on top.
Bake brownies for 35-45 minutes, or until tooth pick comes out clean.
Raspberry Swirl Zucchini Brownies
Preheat oven to 350°F.
Line a 9-inch square baking pan with parchment paper.
Combine brownie mix, eggs, water, and oil in a mixing bowl.
Stir just until combined.
Fold in the zucchini.
Reserve 1/4 cup of the batter, pour the rest into the prepared pan.
Beat cream cheese and sugar, using an electric mixer set on medium high speed, until light and fluffy.
Beat in egg and raspberry preserves. Add a few drops of pink food coloring, if desired.
Smash about 10 raspberries and fold into the cheesecake filling.
Pour evenly over the brownie batter.
Spoon dollops of the reserved brownie batter over top of the cheesecake filling then use a knife to swirl the two together.
Bake for 32-38 minutes until the cheesecake layer is set.
Cool at room temperature then refrigerate for at least 2 hours.
Remove and cut into 16 squares.
Alicia W
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