Ghirardelli Brownie Mix Hacks
Transform a boxed brownie mix into bakery-quality treats with these simple hacks! Rich, fudgy brownies with walnuts come together in minutes for the ultimate easy dessert.
Ingredients
- 1 18 oz box Ghirardelli Premium Brownie Mix (double chocolate)
- ¼ cup whole milk
- ⅓ cup butter, melted
- 2 large eggs
- ½ cup walnuts, chopped
Equipment
Instructions
- Set your oven to 350°F and line an 8x8 metal baking pan with parchment paper. Lightly coat the paper with cooking spray.
- In a medium bowl, thoroughly whisk together the milk, melted butter, and eggs until smooth and combined.
- Add the brownie mix to the wet ingredients and stir just until no dry streaks remain. Gently fold in the chopped walnuts.
- Transfer the batter to your prepared pan, spreading it evenly. Bake for 38-41 minutes until the center is firm and edges separate from the pan sides.
- Let cool completely in the pan. Lift the brownies out using the parchment paper, place on a cutting board, and slice into 16 even squares.
Notes
Sandy’s tips:
- Choose the right mix: Ghirardelli double chocolate is our top recommendation, but any premium brownie mix will work with these hacks.
- Toast your nuts: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool before adding to the batter.
- Add extra chocolate: Stir in a cup of semi-sweet or dark chocolate chips for even more chocolatey goodness.
- Try different nuts: Pecans, hazelnuts, or macadamia nuts make excellent substitutes for walnuts.
- Get creative with mix-ins: Try adding caramel bits, peanut butter chips, or even crushed pretzels for sweet-salty contrast.
- Storage: Store brownies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.
Variations:
- Fudgy caramel swirl: Dollop caramel sauce over the batter before baking and swirl with a knife for a gooey caramel ribbon.
- Peppermint bark brownies: Add crushed candy canes to the batter and sprinkle more on top after baking for a festive twist.
- Mocha brownies: Dissolve 1 tablespoon of instant espresso powder in the milk before mixing for a rich coffee-chocolate flavor.
- Salted fudgy brownies: Sprinkle flaky sea salt over the brownies immediately after removing from the oven for a sweet-salty finish.
- Gluten-free option: Use the Ghirardelli gluten-free brownie mix and follow the same hacks for equally delicious results.
- Frosted brownies: Top cooled brownies with your favorite chocolate buttercream or cream cheese frosting for an extra-indulgent treat.
Nutrition Facts
Calories: 68kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 40mg, Potassium: 31mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 155IU, Vitamin C: 0.05mg, Calcium: 12mg, Iron: 0.2mg