Better Than Scratch Box Brownies

What if I told you these moist, chewy Chocolate Fudge Brownies were from the box & not made from scratch?

To be honest, baking is not my thing. It takes so many ingredients, too much time & usually makes a mess with tons of dishes to wash. THEN you have to hope & pray it actually turns out good!

So forget all that! I’ll show you how to doctor up those box brownies with just a few simple ingredient hacks. You won’t be able to tell the difference & neither will anyone else. Save time in the kitchen with this stress free, can’t miss recipe! #LetsVibe

Dry Ingredients

1 box brownie mix

1/2 cup walnuts, toasted & chopped

8 oz semi-sweet baking bar, chopped

1/8 teaspoon sea salt

Wet Ingredients

1/4 cup vegetable oil

1 egg

1 tablespoon heavy cream

2 tablespoons buttermilk

1/2 teaspoon instant coffee + 1 tablespoon hot water

1 teaspoon vanilla extract

Instructions
Makes 9 servings

Start by preheating oven to 350 degrees F

Coat an 8x8” baking dish with non-stick spray & line with parchment paper

Next, toast your measured walnuts in a dry pan over medium heat until fragrant & beginning to brown

Add measured dry ingredients to a mixing bowl

Stir with rubber spatula to combine

Add measured wet ingredients to mixing bowl

Stir by hand with rubber spatula until well combined

To avoid over mixing, do not use an electric stand or hand mixer

Batter will be be thick & even in color when ready, with no dry spots

Transfer mixed brownie batter to prepared baking dish

Spread batter evenly in baking dish

Bake according to box instructions for dish size & type

Allow baked brownies to cool on baking rack for 30 minutes, plus an additional 30 minutes in refrigerator before cutting into squares

Enjoy with vanilla bean ice cream, caramel sauce, chopped nuts, whipped cream & a cherry on top!