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Brown the unsalted butter: In a small pot over medium heat, melt 1 cup of unsalted butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma develops. Be sure to scrape any brown bits from the bottom of the pot into the butter, as these add significant flavor.

Transfer the browned butter to a large mixing bowl. Brew hot coffee.

Add 3 tablespoons of hot coffee to the browned butter in the mixing bowl. The hot coffee enhances the chocolate flavor without overpowering the brownies.

Stir in 1 tablespoon of vanilla extract to the mixture.

Add 1 whole egg and 1 egg yolk to the bowl. This combination contributes to a chewier, fudgier brownie texture.

Whisk all the wet ingredients together until they are well combined.

Open the Betty Crocker Supreme Original Brownie Mix box. Pour the small syrup packet (typically included with this specific mix) into the wet ingredients.

Whisk the syrup into the wet ingredients until fully incorporated.

Pour the dry brownie mix from the main bag into the bowl with the wet ingredients.

Whisk everything together until just combined. Be careful not to overmix. The batter will be slightly thicker due to the butter substitution and will continue to thicken as it cools.

Preheat your oven to 340°F. Prepare a cast iron skillet by spraying it thoroughly with baking spray.

Pour the brownie batter into the prepared cast iron skillet and spread it evenly with a spatula.

Bake the brownies at 340°F until the center just begins to set. The brownies will continue to cook and firm up as they cool.


Brown the unsalted butter: In a small pot over medium heat, melt 1 cup of unsalted butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma develops. Be sure to scrape any brown bits from the bottom of the pot into the butter, as these add significant flavor.

Transfer the browned butter to a large mixing bowl. Brew hot coffee.

Add 3 tablespoons of hot coffee to the browned butter in the mixing bowl. The hot coffee enhances the chocolate flavor without overpowering the brownies.

Stir in 1 tablespoon of vanilla extract to the mixture.

Add 1 whole egg and 1 egg yolk to the bowl. This combination contributes to a chewier, fudgier brownie texture.

Whisk all the wet ingredients together until they are well combined.

Open the Betty Crocker Supreme Original Brownie Mix box. Pour the small syrup packet (typically included with this specific mix) into the wet ingredients.

Whisk the syrup into the wet ingredients until fully incorporated.

Pour the dry brownie mix from the main bag into the bowl with the wet ingredients.

Whisk everything together until just combined. Be careful not to overmix. The batter will be slightly thicker due to the butter substitution and will continue to thicken as it cools.

Preheat your oven to 340°F. Prepare a cast iron skillet by spraying it thoroughly with baking spray.

Pour the brownie batter into the prepared cast iron skillet and spread it evenly with a spatula.

Bake the brownies at 340°F until the center just begins to set. The brownies will continue to cook and firm up as they cool.
