Classic Fudgy Brownies Prepare the mix as directed. Add 1 teaspoon instant espresso powder for richer chocolate flavor.
Bake as instructed.
Sprinkle with sea salt flakes while warm.
Peanut Butter Swirl Brownies Pour prepared batter into a lined pan.
Warm 1/3 cup peanut butter until pourable. Dollop over batter and swirl with a knife.
Bake 2–3 minutes less than the box suggests for extra fudginess.
Cheesecake Brownie Bars Mix brownie batter and spread in a pan.
Beat 8 oz softened cream cheese with 1/3 cup sugar and 1 egg until smooth. Spoon on top and swirl.
Bake until edges are set and the center has a slight jiggle.
Cool completely before slicing.
Brownie Cookies Combine 1 box brownie mix with 2 eggs and 1/3 cup oil. Fold in 1/2 cup chocolate chips.
Scoop onto a lined sheet and bake at 350°F (175°C) for 8–10 minutes.
Let them rest on the sheet for 2–3 minutes before moving to a rack.
Brownie Muffin Cups Divide batter into a greased or lined muffin tin (about 2/3 full).
Press a chocolate square or a spoonful of Nutella into each center.
Bake 12–15 minutes. Serve warm for a gooey center.
S’mores Brownie Bars Line a pan with parchment.
Cover the bottom with graham crackers.
Pour batter over. Bake until nearly done, then top with mini marshmallows.
Return to the oven for 2–3 minutes to toast. Cool before slicing.
Salted Caramel Brownies Pour half the batter into the pan.
Drizzle 1/3 cup caramel sauce over.
Top with remaining batter and a light swirl. Sprinkle with flaky salt after baking.
Raspberry Truffle Brownies Fold 1 cup raspberries (fresh or frozen, not thawed) into the batter.
Bake until edges are set. Chill, then drizzle with melted chocolate.
Oreo-Stuffed Brownies Spread half the batter in the pan.
Lay Oreos in a single layer.
Cover with remaining batter and bake. Cool fully for clean cuts.
Brownie Sundae Skillets Grease small oven-safe skillets. Fill halfway with batter.
Bake until the edges set and the center is soft.
Top with ice cream, hot fudge, and a pinch of salt.
Serve immediately.
