How to Make Betty Crocker Brownies Really Fudgy

There are good brownies and there are brownies that are so out-of-this-world decadent and fudgy that they change your life (or at least your standards for desserts). You don't even need a gourmet recipe to bake up the world's best brownies—you can actually make some modifications to a basic box of Betty Crocker mix to catapult your next batch from good to heavenly.

Batter cohesion is one of the keys to fudgy brownies. The box recipe only calls for two eggs, but adding two extra eggs makes the brownies rich and sticky without becoming extra greasy. Melted bittersweet chocolate enhances the chocolate flavor and makes a creamier batter.

Empty brownie mix into a large bowl. Whisk in water and oil until smooth with no lumps.

Beat eggs in a separate bowl.

Melt bittersweet chocolate in a double boiler or microwave.

Add eggs and melted chocolate into the brownie batter. Mix vigorously for several minutes for a consistent and smooth texture.

Bake brownies as recommended on the box instructions. Insert a clean knife into the brownies periodically to monitor how much of the batter is baked. Extra-fudgy brownies leave moist crumbs along the knife blade even when fully cooked.


For a low-fat version of fudgy Betty Crocker brownies, substitute 1 cup applesauce for the 1/2 cup of oil.