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How to Make Dressed-Up Brownies with Any Ingredients

By Betty Crocker Kitchens
2 pans of different kinds of brownies
It’s hard to beat a gooey, indulgent brownie for an anytime sweet snack. But what if you’re craving something beyond the basics? Follow this guide to leveling up your brownies with ingredients you already have.

We don’t know many people who would turn down a brownie. Whether you like them slightly more cakey or over-the-top fudgy, a brownie is hard to beat. However, it’s completely possible to improve on an already good brownie. When you’re feeling creative or need an easy special-occasion treat, we bet your pantry holds all the ingredients you’ll need to create your own version of dressed-up brownies. Experts in the Betty Crocker Kitchens developed a basic framework for creating deluxe brownies that have all the bells and whistles.

The Framework

It’s simple to make a pan of dressed-up brownies. This framework is designed to work with lots of different ingredients, so think outside the box!

brownie framework

  1. Mix brownie batter as directed on box; stir in 3/4 cup of selected stir-ins.
  2. Pour into 9-inch square pan and bake.
  3. Top as desired—with more of your stir-ins or a mix and match of ingredients!

The Method

Ready to put the framework into practice? Great! Gather your ingredients—the list is short and oh-so sweet!—and follow the steps below.

Ingredients:

  • Betty Crocker™ Supreme original brownie mix, plus water, vegetable oil and egg called for on box.
  • Stir-in options: Semisweet chocolate chips, white vanilla chips, butterscotch chips, peanut butter chips, toffee bits, chopped maraschino cherries, chopped cookies, chopped chocolate candy, chopped nuts and more.
  • Topping options: Semisweet chocolate chips, white vanilla chips, butterscotch chips, peanut butter chips, toffee bits, chopped maraschino cherries, chopped cookies, chopped chocolate candy, chopped nuts, mini marshmallows, sprinkles, crushed cereal, pretzels, frosting, caramel drizzle, sea salt and more.

Need-to-know tips

Want to make sure your brownies turn out perfectly, even when you’re changing things up? Follow these tips straight from the experts in the Betty Crocker Kitchens:

  • Use our recommended amount of 3/4 cup stir-ins to ensure there’s enough batter to provide structure and keep the stir-ins suspended.
  • Drain maraschino cherries well and pat dry, so there is no extra wetness in the brownie batter.
  • To test for doneness, insert a toothpick 2 inches from the side of the pan. When you pull it back out, it should have a little bit of fudginess attached—otherwise, it’s overbaked.
  • Before topping a baked brownie, be sure it is cool. Unless topping with chocolate chips or chopped cookies, which you’ll sprinkle on right after the brownie comes out of the oven to help the toppings stick. If you are frosting your brownies, they need to be cooled completely, about 1 1/2 hours, so the frosting doesn’t become too warm and melty.
  • To help chopped nuts or sprinkles stick, drizzle top of brownie with melted chocolate first.
  • The secret to cutting bars easily is lining the pan with foil. When it’s time to cut the bars, just grab the foil to lift them out of the pan, set them on a cutting board, peel away the foil and cut. This also makes cleanup extra easy!
  • Using a sharp knife helps cut through the toppings and make clean cuts. If needed, use a paper towel to wipe the blade clean between cuts.

Not ready to go it alone?

To help inspire your creativity, we developed two versions of dressed-up brownies that are full of flavor. Give these a try and then experiment with your own combinations!