I'm letting you guys in on a little secret. I have this formula that I use, and it's called a brownie mix from a box. You can do almost anything with a box mix. You can turn it into cookies, muffins, breakfast items, donuts.
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Honestly, people think I'm a wizard with some of the stuff I come up with, but it literally most of the time has come out of a square box that I've just tweaked a bit. So here they are, and you're welcome.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Brownie mix cookie bars with peanut butter swirl
Ingredients
Method
- Preheat oven to temperature on brownie box; line a 9×13 pan with foil and spray lightly.
- Prepare brownie batter per box directions; stir in chocolate chips if using.
- Spread batter evenly in pan. Dollop warmed peanut butter across top and sprinkle powdered sugar over it.
- Use a knife to swirl peanut butter into batter, making marbled lines.
- Bake according to box time, checking at the lower end; a toothpick with a few moist crumbs is perfect.
- Cool completely in pan before lifting with foil and cutting into bars.
My son loves peanut butter and, of course, brownies, so this is what I do, especially for bake sale day on a Friday. I add some peanut butter, which creates this awesome-looking swirl, and because I've brought it to school so quickly, everyone thinks I'm so clever. But literally it's just brownie mix from a box and peanut butter from a jar.
There's something about that flavor pairing, peanut butter and chocolate, and then what also happens is it gives it a different texture. It becomes super chewy and delicious. I mean, brownies are delicious as is, but this just adds a whole new dimension. All you have to do is stir in that peanut butter once your brownie mix is made, then get a skewer and literally just swirl it around, and that's what creates that visual effect. Super fancy, but not really.
2) Brookie skillet (brownie base + chocolate chip cookie top)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10‑inch ovenproof skillet or round baking pan.
- Make brownie batter per box directions and pour into prepared skillet, smoothing the top.
- In a bowl, cream butter with sugars, beat in egg and vanilla, then mix in flour, baking soda, and salt until just combined.
- Fold in chocolate chips, drop cookie dough by spoonfuls over the brownie batter and gently spread to cover as evenly as possible.
- Bake 25–35 minutes until cookie top is golden and a toothpick in the center of the brownie layer comes out with a few moist crumbs.
- Cool 15 minutes before slicing; serve warm with ice cream if you’re feeling fancy.
Once a year, we meet up with a whole bunch of our friends at a place that's way away from everywhere. There's no Wi-Fi, no TV, and the only heat source for cooking is a gas stove that's very faulty; it turns on and off and on and off.
So I've come up with a brookie skillet, basically a brownie base and chocolate chip cookie top, and I make this in a cast iron pan in the oven, and it works for some reason. Now every year we go away, I'm expected to do the same thing. This is super delicious; it's got a fudgy, gooey middle, and it goes really, really well with homemade ice cream.
3) Brownie mix cinnamon roll monkey bread
Ingredients
Method
- Preheat oven to brownie-mix package temperature. Grease a bundt or tube pan well.
- Prepare brownie batter per package directions and set aside.
- Cut each cinnamon roll into quarters and toss with melted butter.
- Combine sugar and cinnamon in a bowl; toss buttered pieces in the mixture until coated.
- Layer half the coated pieces into the pan, pour half the brownie batter over them, then repeat.
- Bake 25–35 minutes until a toothpick near center comes out with moist crumbs, not raw batter.
- Let cool 10 minutes, invert onto serving plate, drizzle reserved icing over top.
I love making this every time, though my son always asks why it's called monkey bread. It's got nothing to do with monkey gland sauce, and we actually have monkeys here, so it's a bit confusing to understand where the name comes from. But it is pretty darn delicious.
I always make these with some toasted pecans. I buy the bread already made; it's pretty easy, but that's how I make this one. Then I add all my sugar and cinnamon to a bag, cut up the biscuits, chuck them in, and shake it around, and that's how it turns out.
I like to make this around Easter. It's good without the chocolate, but with the chocolate it's pretty delicious. Then everyone pulls it apart and gets super sticky fingers.
4) Brownie mix mug cake for one
Ingredients
Method
- Spray a microwave-safe mug lightly with oil or butter.
- Stir brownie mix, milk, oil, water, and salt in the mug until smooth; fold in chips or nuts.
- Microwave on high for 40–60 seconds, checking at 40; cake should be set but slightly gooey.
- Let rest 1 minute before eating; top with a spoonful of ice cream if you want to feel fancy.
You can't get easier than a mug brownie mix recipe. I make this for myself when my husband and my son have gone for a night out, and I just want something super fast but still craving that chocolatey-ness of brownies- something I can just make quickly. I've already told myself I'm not having this, I'm not having this, and then literally it comes to 9:00 and I'm like, okay, I'm having a brownie mug cake.
It's really fast to make, which is the problem here. And we always have some ice cream in the freezer, so I top it with that, and then I feel super bad after eating it. But anyway, I eat it every single time.
5) Brownie mix ice cream sandwich cookies
Ingredients
Method
- Preheat oven per brownie mix directions and line two baking sheets with parchment.
- Mix brownie batter according to package, fold in cocoa and chips if using.
- Drop tablespoon-sized scoops 1.5 inches apart to make small cookie rounds.
- Bake 8–10 minutes until edges set but centers still soft; cool 5 minutes on sheet.
- Let cookies cool completely on a rack so they don’t melt ice cream too fast.
- Scoop a small scoop of ice cream onto a cookie, top with another, press gently, then roll edges in powdered sugar if desired.
- Freeze assembled sandwiches on a tray for 30–60 minutes to firm before serving.
I made these for someone's baby shower recently, and everyone was so wild about the brownie-mix ice cream sandwich cookies that someone actually asked me to make them for a birthday party. They're pretty easy to make, actually; you've just got to get those soft cookies down to a T, and then you just bake them or squash them between a big blob of ice cream, store them in the freezer, and then put them in a cooler bag when you're traveling to wherever you go.
When I get there, I like to dust them with a bit of icing sugar and serve them with some strawberries. It looks like I put in so much effort, but in reality this was really, really quick to make and super easy.
6) Brownie mix donut holes glazed with coffee icing
Ingredients
Method
- Preheat oven to 350°F and grease a mini muffin or donut hole pan well.
- Mix brownie batter according to box directions, adding vanilla; if too thick, stir in up to 2 tbsp milk.
- Spoon batter into pan, filling each cup about 3/4 full.
- Bake 10–12 minutes until set; cool 5 minutes then transfer to a rack.
- Whisk powdered sugar, coffee, and butter until smooth; dip warm donut holes or drizzle with a spoon.
- Let glaze set 10 minutes before serving.
These guys are fluffy, light, and delicious. I bake these; I don't fry them, because you're pretty much going to be getting all your deliciousness from that coffee icing and brownie mixture anyway. You've got to make sure that you sift everything well here, like your flour, sugar, and cocoa, because what I've done quite a few times is not sift that cocoa, and then you get these huge lumps, and that's pretty gross.
Also, you've got to make sure you don't over-whisk or over-mix them; just really fold them, literally, until everything just comes together. Then I'd like to make them in mini muffin pans, and pretty much that's done. These are really cool because you can make quite a lot of them at a time. These guys go so well with an almond flat white.
7) Brownie mix lava cupcakes with ganache center
Ingredients
Method
- Preheat oven to box temperature and line a 12-cup muffin tin; spray lightly if not using liners.
- Make brownie batter per box directions; stir in vanilla and a pinch of salt if using.
- Fill cups halfway with batter, press 1 tsp chocolate chips or truffle filling into center, then top with more batter until cups are 3/4 full.
- Bake 16–20 minutes until edges are set but centers still soft; do not fully harden.
- While cupcakes bake, heat cream until steaming and pour over chopped chocolate; stir until smooth to make ganache.
- When cupcakes are cool enough to handle, poke a small hole and spoon warm ganache into centers, or pour ganache over tops for extra goo.
Don't be put off when you see these, because although they do look technical to make, they really are not. You've just got to know the tricks. You've got your brownie mix from a box, super easy, right? Make those ahead of time, not going to lie on the normal cupcake part. The trick with these is to make that ganache beforehand and chill it.
Once you've got that chilled, when it's nice and hard almost, I mean it won't go hard like hard chocolate; it goes like a fudgy hard, scoop it in with a scoop or, heck, you can roll it into a ball, and then you just plop it right into the center of the batter in each cup.
Cover these guys and then bake. Don't go for too long; I'd say 15 to 18 minutes until the edges are just set, and let them cool slightly as well so the center stays gooey, but with structure.
8) Brownie mix brownies stuffed with Nutella
Ingredients
Method
- Heat oven to temperature on the brownie mix box and grease an 8×8 pan.
- Prepare brownie batter per box directions; stir in melted butter if using and fold in mini chips.
- Pour half the batter into the pan and smooth evenly.
- Drop spoonfuls of Nutella across the batter, leaving small gaps between blobs.
- Spoon remaining batter over the Nutella and gently spread to cover.
- Bake 25–35 minutes, checking at the shorter end; center should be set but slightly soft.
- Cool at least 15 minutes, then dust with powdered sugar or drizzle more Nutella if desired.
This one is so easy to make. Basically you just need box brownie mix and then you've just got Nutella, so pretty much nothing is really being made here, it's not that technical.
But the biggest tip with this is to scoop about 16 teaspoons of Nutella onto a plate or tray and then freeze it for about 30 to 16 minutes, because this makes it much easier to stuff into the brownies without that Nutella disappearing into the batter.
This is a Sunday treat for us, and this brownie stuffed Nutella mix doesn't last long in our household. We normally have it on a Sunday evening after dinner with some vanilla ice cream and a cold glass of milk for the absolute ultimate treat.
9) Brownie mix blondie hybrid with brown sugar & white chocolate
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8×8 pan with foil and spray lightly.
- In a bowl, whisk melted butter, egg, yolk, brown sugar, vanilla, and sour cream until smooth.
- Stir in the brownie mix and salt until just combined; batter will be thick.
- Fold in white chocolate chips, reserving a few for the top.
- Spread batter into pan, smooth top, sprinkle reserved chips.
- Bake 22–28 minutes until edges are set and center is slightly jiggly.
- Cool fully in pan before slicing to get neat bars.
I was gifted a whole bunch of white chocolate and didn't really know what to do with it until I stumbled across this amazing recipe, which is just literally a brownie mix from a box with white chocolate.
Easy peasy. And if you want to take this brownie recipe to the next level, I actually add in half a cup of brown sugar. This really does take it to the next level and makes it super delicious.
10) Brownie mix pancake skillet with maple butter
Ingredients
Method
- Whisk brownie mix, eggs, milk, vanilla, melted butter, and salt until smooth; fold in chips if using.
- Heat ovenproof skillet over medium, add 1 tbsp butter to coat. Pour batter into skillet, smooth top.
- Cook 3–4 minutes until edges set, then transfer to 350°F oven for 10–12 minutes until a toothpick near center comes out with moist crumbs.
- Meanwhile beat softened butter with 2 tbsp maple syrup to make maple butter.
- Let skillet rest 5 minutes, spread maple butter, slice and serve with extra syrup.
I make this brownie-slash-pancake mix for birthdays, and it's a breakfast birthday one. This takes like 10 minutes to do; it's so easy. Make sure that your mix is a little bit looser than it normally is, and it works wonderfully in a skillet. I've sometimes folded some chocolate chips or whatever I've got around for some texture, or sprinkled some cinnamon over the batter before baking for a cozy-inspired flavor.
Make sure you serve this one, guys, while it's still warm and the center's a little bit soft; it just takes that chocolate pancake meets modern brownie situation to the next level.
11) Brownie mix breakfast muffins with oats and banana
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk eggs, milk, melted butter, and mashed banana until combined.
- Stir in brownie mix, oats, and baking powder until just mixed.
- Fold in chocolate chips if using; fill muffin cups two-thirds full.
- Bake 18–22 minutes until a toothpick has a few moist crumbs. Cool in pan 5 minutes, then transfer to a rack.
These are the ultimate lunchbox treats, and so easy to make. Because we add some oats and bananas to it, I feel like it does have a bit of a health twist. I make these on a Sunday and bake them, and then I just serve them with some butter, and in the lunch box it goes. These also go really well with some toasted almonds if you've got them.
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And of course, I almost forgot: these freeze really well, up to about two months in the freezer. Just when you want one, pop it out and put it in the microwave for about 20 seconds, and boom.
Room-temperature butter and eggs make every single one of these recipes turn out better. Set them out an hour before you start. That tiny step is the difference between bakery quality and just-okay.
12) Brownie mix cheesecake swirl bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Line 8×8-inch pan with foil and spray.
- Prepare brownie batter per box directions. Reserve about 1/2 cup batter for topping.
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Spread most of the brownie batter into pan. Dollop cheesecake mixture over and spread gently.
- Spoon reserved brownie batter over cheesecake and use a knife to create swirls.
- Sprinkle chocolate chips or nuts if using. Bake 30–35 minutes until set but slightly jiggly in center.
- Cool completely, refrigerate 1–2 hours, then lift out and cut into bars.
I recently went away for one night with my girlfriends, and we each had to take something sweet, and I made these. They were a hit, but I added a bit of espresso, which changed it a lot.
The cheesecake swirl gives it that tangy contrast, which is delicious, but I just find that little bit of espresso lifted it. We sat up drinking champagne and eating these, something I'll never forget. It was so much fun.
13) Brownie mix s’mores dip with graham crumbs
Ingredients
Method
- Preheat oven to temperature on brownie mix box. Grease a 9-inch pie dish or small baking pan.
- Prepare brownie batter following box directions and spread evenly in prepared dish.
- Sprinkle chocolate chips over batter, then top with marshmallows.
- Mix graham crumbs with melted butter until clumpy; sprinkle over marshmallows.
- Bake 20–25 minutes until marshmallows are golden and center is set. Cool 5 minutes before scooping.
- Sprinkle with sea salt if using and serve warm with extra graham crackers.
I make this brownie mix s'mores dip with graham crumbs when we're going away to see my husband's family, and I didn't have much time, but I really wanted to wow him. It's so easy with just a simple brownie mix that pretty much does all the heavy lifting. You layer melty chocolate and gooey marshmallows, and, of course, the buttery graham cracker crumbs transform it into something that feels completely homemade.
When it comes out of the oven, it is rich and warm and just made for sharing. What makes this one a goodie is that it looks so impressive, but it only took me about 30 minutes to make. And if you really want to take it to the next level, serve it with some fresh strawberries, and yeah, you've got yourself a winner.
14) Brownie mix churro bites tossed in cinnamon sugar
Ingredients
Method
- Mix brownie batter per box directions. Stir in flour, baking powder, and salt until thick but scoopable.
- Heat oil to 350°F in a heavy pot or deep skillet. Line a tray with paper towels.
- Use a small cookie scoop to drop rounded spoonfuls into oil, frying 2–3 minutes, turning once until puffed and golden.
- Drain briefly on paper towels, brush with melted butter, then toss in cinnamon sugar to coat.
- Serve warm; they’re best the day you make them.
Growing up, my mom used to make these when we'd go down the coast and stay at a beach house. She'd make huge batches of them, and my friends and I would just eat them all and feel really sick afterward.
A tip she's passed down to me is to use the milk chocolate brownie mix instead of the extra-dark one, because it's lighter and lets the cinnamon sugar shine through rather than the chocolate flavor. These are delicious with a quick espresso in the morning, too, but they're definitely nostalgic for me since they bring back so many memories.
“My picky one asked for seconds, which is how I measure a recipe’s success.”
15) Brownie mix brownie truffles rolled in toasted coconut
Ingredients
Method
- Crumble cooled brownies into a large bowl and add softened cream cheese; mix until a uniform dough forms.
- Roll tablespoon-sized portions into balls and chill 15–20 minutes to firm up.
- Toast coconut in a dry skillet over medium, stirring, until golden; set aside to cool.
- Dip chilled truffles in melted chocolate (stir in butter if desired) and immediately roll in toasted coconut.
- Place on parchment and chill until set, about 10–15 minutes.
I remember making these brownie truffles rolled in toasted coconut, but from scratch, no packet, no brownie mix. We used to make these for petit fours when we were studying at Silwood, and got marked on them. If we did that now and used the box, totally not allowed.
But when I have guests over for dinner, I always make a quick batch of these because they come together so fast. I don't make them from scratch anymore; I use the box, and no one is the wiser.
16) Brownie mix layered parfait with whipped cream and berries
Ingredients
Method
- Bake brownies according to package directions; cool and cut into 1/2-inch cubes.
- Whip cream if using heavy cream until soft peaks form; sweeten 1–2 tbsp sugar if desired.
- Layer brownie cubes, whipped cream, and berries in cups, repeating to fill. Sprinkle chips between layers if using.
- Chill 20–30 minutes to let flavors meld, or serve immediately for a softer texture.
My little secret when it comes to making these brownie mix parfaits is that I've generally taken that brownie mix out of the freezer because I've had too much left over and no one's really eating it. Then I've got guests coming around, and I don't know what to serve, and I think, oh, I remember that brownie mix, it's in the freezer.
Take it out, let it defrost, then it's literally just a quick run to the shops to get whipped cream and berries, and boom, it's done. Do it ahead of time, leave it in the fridge, then serve it with some icing sugar and a sprig of mint, and it looks like you put in a lot of effort. This always goes down such a treat, especially on a hot summer's night.
17) Brownie mix molten mug topped with vanilla bean ice cream
Ingredients
Method
- Combine brownie mix, oil, water, and pinch of salt in a microwave-safe mug; stir until smooth.
- Stir in chocolate chips if using, and smooth batter.
- Microwave on high 45–60 seconds; edges should be set and center gooey. Times vary by microwave.
- Let sit 30 seconds, then top with a scoop of vanilla bean ice cream and serve immediately.
We don't always use the microwave to cook desserts and brownies, but this just works because it's great for a single serving if you don't feel like sharing, and it's also big enough for my son or my husband if they want some too. It's so quick to make, just open that brownie mix, pop it in a mug, put it in the microwave, and it's done.
It's one of those desserts you haven't planned on making but did, and it only took like 10 minutes. Then, of course, this gets served with vanilla bean ice cream, and everyone's sitting quietly eating their brownie mix molten in a mug in front of the TV.
18) Brownie mix chocolate pie crust for no-bake pies
Ingredients
Method
- Mix brownie mix, melted butter, sugar, and salt in a bowl until coarse crumbs form.
- Press mixture evenly into a 9-inch pie pan, up the sides and across the bottom, using the back of a spoon or a measuring cup.
- Chill crust in the fridge 30 minutes to firm up; if you need it faster, freeze 10–15 minutes.
- Fill with no-bake fillings like chocolate mousse, cheesecake filling, or pudding. Keep refrigerated until serving.
I always use brownie mix to make a no-bake chocolate pie crust, and I make it when I'm doing my no-bake cheesecake filling. It just goes so well together with tons of fresh berries and a chocolate ganache on top. I don't need to bake this for these sweater-weather parties; I make it a few days in advance, and it keeps really well in the fridge.
There are so many fillings you could serve this with if you don't want to do cheesecake. You could do mousse; you could buy mousse and then add whipped cream to it, or salted caramel with cream. The world is your oyster with this one.
Servings: 8.
Half-and-half substitutes fine for heavy cream in almost any of these recipes. Whole milk works in a pinch but the sauce will be thinner. I never measure broth or stock perfectly; you can be off by a half cup and these recipes will still work.
19) Brownie mix fudgy brownie croutons for ice cream sundaes
Ingredients
Method
- Preheat oven to temperature on brownie box. Line a baking sheet with parchment.
- Prepare brownie batter according to box, stirring in melted butter, cocoa, espresso, and salt.
- Pour batter into a greased shallow pan to about 1/2-inch thickness; bake 12–15 minutes until just set.
- Cool completely, then cut into 1/2–1 inch cubes.
- Toss cubes on a baking sheet and bake 8–10 minutes at 300°F to crisp edges, flipping once.
- Cool and store in an airtight container until serving.
Another cheat here: these fudgy brownie mix croutons probably got put in the freezer because I made too many, and I knew they would come out and save the day when I had to serve them as sundaes after Sunday lunch.
20) Brownie mix brownie-stuffed apples baked with brown sugar
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- Mix brownie mix, melted butter, brown sugar, egg (if using), cinnamon, and nuts/chips until a sticky batter forms.
- Stuff each cored apple with the batter, packing gently but leaving top slightly domed.
- Place apples in dish, cover loosely with foil, bake 20 minutes.
- Remove foil and bake 10–15 more minutes until tops are set and apples are tender.
- Cool 5 minutes before serving; spoon any pan juices over each apple.
This recipe makes me laugh. We had a whole bunch of apples that I'd actually bought for juicing, and then I could have used them to make apple juice. So my mom said, well, why didn't we poach them and see what we could do with them? So we ended up pureeing them, and then that didn't work. Then we baked them, and we were left with all these apples.
And I had this leftover brownie mix, and I just thought, okay, well, let's just stuff them and see what they'd be like. And they actually worked out really well, so well that everyone kept asking for seconds. So although it's a bit of a strange combination, it does work. Try it, you'll see.
21) Brownie mix espresso brownie biscotti for dunking
Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Mix brownie mix, espresso powder, vanilla, and eggs/oil/water per box directions; fold in chocolate chips and flour if batter is too wet.
- Shape dough into a log about 12 inches long and 2–3 inches wide on the sheet; brush with beaten egg.
- Bake 20–25 minutes until set; cool 10 minutes, then slice diagonally into 3/4-inch pieces.
- Reduce oven to 300°F. Arrange slices cut-side down and bake 10–12 minutes per side until crisp.
I don't know what it is, but with a biscotti I can just eat 100 of them, and they don't make me feel gross, and they actually don't make me feel guilty as well, but they probably do contain just as many calories as a normal brownie. But these are lovely, and you've got to make sure they go for quite a long time on low heat.
The trick with biscotti is that twice-baked technique; they have to be so crunchy, because if they go soggy it defeats the whole object. So this brownie mix makes a brilliant biscotti, and then of course you've got to serve it with an espresso for dunking. I actually always have a container of these in my pantry; they last for a hell of a long time.
22) Brownie mix breakfast bars with granola topping
Ingredients
Method
- Preheat oven to 350°F. Line an 8×8-inch pan with foil and spray lightly.
- Mix brownie mix, melted butter, eggs, and yogurt until thick and uniform. Stir in oats and salt.
- Press two-thirds of batter into prepared pan. Smooth top with a spatula.
- Sprinkle granola, brown sugar, and nuts or chips over the batter. Dollop remaining batter and gently spread to cover some topping.
- Bake 25–30 minutes until edges set and a toothpick has a few moist crumbs. Cool fully before slicing.
I wouldn't say that just because this is breakfast, these count as a healthy breakfast, so I wouldn't push it that far. But I would definitely serve it alongside a cup of tea or coffee when you have your friends over, or a whole bunch of kids over. It makes a great combination: it's the brownie base and that granola on top, and even better if that granola's got some dried raisins in it, or some kind of berry.
The Whole Point
The whole point here is that a lot of people will grab a brownie mix off the shelf with the only intention of making brownies. But who knew that that box mix could be so incredibly versatile? It can do anything. You can make a no-bake crust, you can make croutons, you can make… the list is endless, and it's actually all about how clever you can be with something.
That's what makes people give you a double-take and think, "Sure, actually thinking outside the box is a good idea," and that the shortcut is always the smarter part.
, Sara