Your Boxed Brownies Will Taste Bakery-Made With One Simple Swap

The fact of the matter is, there are things worth being snobby about in the kitchen. For example, some might argue that it really pays off to make fresh, homemade tomato sauce, or to take the time to roll out your own pastry dough. And then there are time-saving shortcuts that yield such delicious results, no one would know you didn't spend hours making them from scratch. Boxed brownies are one of these things.

Even the biggest chocolate snobs will admit, most brands of boxed brownie mix come out so chewy and so delicious, there's no reason not to save yourself the time and effort. No matter the brand or style you choose — fudgy, cakey, or extra fudgy — they just require a few simple add-ins of eggs, water, and a few glugs of oil. But if you really want to take things to the next level, there are all sorts of ways to zhuzh up the boxed variety. One simple swap with a big impact is butter in place of oil. While either ingredient will get the job done, butter boosts the richness of the dessert — adding dense, chewy decadence to each bite. Simply use the same amount of butter as you would for oil, melt it down in the microwave, and let it cool before adding it to your batter. 

When it comes to butter versus oil in your baking, it's helpful to have a baseline understanding of the science behind the two, and how they each bring different flavors and density to baked goods. One option isn't inherently better than the other, and it all depends on the result you're after. For one, oil is cheaper, it's ready to use right out of the pantry, and it's a great option for those avoiding dairy. 

However, in recipes where butter is creamed at a semi-solid state with sugar (like in chocolate chip cookies, for example), the result is a lighter, airier product with more vertical height. If you use melted butter instead of oil in your brownie batter, it may also help to achieve a cakier final product. Texture and density aside, butter lends a noticeably elevated flavor to an all-around more luxurious treat that tastes bakery-made. 

Standard American butter is around 80% fat, but not all types of butter are created equal. For the ultimate end-all-be-all, indulgent brownie, use a stick with the highest fat content you can find, such as European butter. This will create moister brownies with maximum flavor and richness.

And no need to stop at butter alone. If you're thinking that adding a few spoonfuls of peanut butter, some espresso, or a handful of chopped nuts would only improve things, you're not wrong. The simplicity of boxed brownies invites innovative additions, so go wild.