Besides flour, sugar, extracts, and spices, the baking aisle is lined with row upon row of boxed baking mixes, ranging from cornbread to cake mix to brownies. With all the flavor options from dozens of brands, how is a shortcut-seeking baker supposed to narrow things down?
Luckily, you don’t need to bake your way through all the boxed brownie mixes at the grocery store. We tapped chefs and pastry chefs from across the U.S. to share their most beloved boxed mix because even bakery owners and five-star restaurant pastry chefs turn to a boxed mix from time to time.
And it turns out their unanimous favorite is our favorite, too.
Our Panel of Boxed Brownie Mix-Rating Chefs
- Jonathan Gutierrez, executive chef at the Grand Geneva Resort & Spa in Lake Geneva, Wis.
- Jess Robertson, executive pastry chef at Oak Park restaurant in Des Moines, Iowa
- Leslie Rohland, chef and owner of The Cottage Cafe in Bluffton, S.C.
- Amanda Buhrman, owner of the now-closed Sweetly Baked: Cafe & Dessert Bar in Milwaukee, Wis.
Qualities of a Good Boxed Brownie Mix
When searching for a boxed brownie mix that could pass as homemade, the chefs we spoke to steered clear of anything overly sweet or artificial-tasting. Additionally, Jonathan Gutierrez, executive chef at the Grand Geneva Resort & Spa in Wisconsin, steers clear of mixes that contain “too many artificial additives or preservatives” because he prefers “a more natural taste” in his baked goods.
Instead, they look for boxed brownie mixes that deliver:
- Rich chocolate flavor.
- Moist and chewy texture.
- Clear instructions.
- The option for additions, such as chocolate chips or caramel.
Our chef panel prefers brands such as Ghirardelli, Betty Crocker, and Duncan Hines. Amanda Buhrman of Sweetly Baked: Cafe & Dessert Bar believes these brands “often provide a more consistent experience” than generic brands.
The Best Boxed Brownie Mix, According to Chefs
Allrecipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop and Product Styling by Katherine Tucker
All four of the chefs agreed: Ghirardelli makes the best boxed brownie mix.
“Ghirardelli is known for its premium chocolate, and this translates beautifully into their brownie mix,” Gutierrez says. “What sets Ghirardelli’s brownie mix apart is its use of high-quality cocoa and chocolate chips. The result is a brownie that has a deep, intense chocolate flavor and a wonderfully dense yet moist texture. The chocolate chips in the mix melt perfectly, adding pockets of extra chocolaty goodness throughout the brownie. This attention to quality ingredients truly elevates the baking experience.”
Ghirardelli’s Premium Brownie Mix line comes in a variety of flavors, which vary by retailer. They all contain sugar, flour, and cocoa. Then the plot thickens with other mix-ins by flavor:
- Dark Chocolate: Studded with bittersweet chocolate chips.
- Chocolate Supreme: A chip-free version that’s infused with chocolate syrup.
- Double Chocolate: With semisweet and bittersweet chips sprinkled throughout.
- Triple Chocolate: Featuring semisweet, bittersweet, and milk chocolate chips.
- Triple Fudge: Containing semisweet chocolate chips and a pouch of fudge to mix in.
- Caramel Walnut Turtle: Studded with walnuts and sold with a packet of caramel to swirl into the batter.
- Salted Caramel: Packaged with a pouch of salted caramel, half of which they recommend folding into the batter and half to drizzle on top of the baked brownies.
- Ultimate Chocolate: With chocolate syrup and semisweet chips.
- Brownie Cookie Bar: With a layer of chocolate chip cookie dough on top.
As for the specific rendition the chefs prefer, Leslie Rohland, chef-owner of The Cottage Cafe, digs the mix of chips in the Triple Chocolate (Bonus: You can get a six-pack at Costco.). Jess Robertson, executive pastry chef at Oak Park restaurant, is sweet on the Salted Caramel.
Regardless of the flavor you choose, Ghirardelli’s boxed brownie mix “has a naturally rich chocolate flavor without needing to jazz it up,” Buhrman says. “Still, I don’t think I’ve ever stuck to directions in my life!”
How To Upgrade Boxed Brownie Mix, According to Chefs
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You have permission from all four chefs to go ahead and break the rules. “I always amend store-bought mixes! Slight additions will make it superb, rather than ‘just another boxed mix,'” Rohland confirms. Consider trying one of these five chef-approved upgrades to a Ghirardelli boxed brownie mix.
Opt for a different pan. “Baking the mix in a cast iron skillet is a fun presentation and cuts down on the baking time,” Robertson says. To do so, preheat the skillet in the oven, then add a couple of tablespoons of butter to the hot pan, using an oven mitt to lift up the skillet and swirl it around to coat the bottom and edges with melted butter. Pour in the batter, then bake for about eight minutes less than instructed on the box, she suggests, or until the brownies are done to your liking.
Try another liquid instead of water. To lend even more richness, Robertson recommends replacing some of the water with buttermilk. Or follow Rohland’s lead and try a splash of coffee or espresso in place of some of the water. Our recipe developers are also wild about replacing all of the water called for in a boxed brownie mix with red wine.
Substitute the oil. In addition to the water, many mixes ask for oil and an egg or two. If you find yourself out of both, skip the eggs altogether and replace the oil with the same amount of mayo. (Trust us!) Since the condiment is made with eggs and oil, it covers both bases—and results in a fudgy, shiny-topped brownie. If you have eggs and are seeking a swap for the oil, melted butter works great.
Fold in some flavor boosters. To up the ante even more, fold in one or more of the following chef-recommended ingredients to the brownie batter before baking:
- 1/4 cup extra premium chocolate chips or chopped dark chocolate
- 1 teaspoon espresso powder
- 1/4 teaspoon almond extract
- A dash of cinnamon
- A pinch of salt (or sprinkle flaky sea salt on top of the brownie batter before baking)
- Juice of half of a lemon (to accentuate the chocolate flavor, Robertson says)
Don’t be afraid to add toppings. Once the brownies are baked, Robertson suggests that you “add chocolate frosting on top or a scoop of vanilla ice cream to finish. This is a must!”
