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Boxed Brownie Mixes

Do any come close to homemade?

UpdateMarch 2019
Our co-winning boxed brownie mix, Barefoot Contessa Outrageous Brownie Mix, has been discontinued. The Ghirardelli Chocolate Supreme Brownie Mix is still our winner.

Top Picks

Winner

Ghirardelli Chocolate Supreme Brownie Mix

See Everything We Tested

What You Need To Know

There are times, like a last-minute bake sale or Cub Scout meeting, when the convenience of a boxed brownie mix is appealing. To find out which of these mixes are any good, we rounded up seven national brands of boxed brownie mixes, did extensive pretasting to determine a sole contender from brands that offer different styles, baked them according to package instructions, and called our tasters to the table.

As expected, the majority of the brownies were awful, featuring “chemical” flavors, cloying sweetness, and a distinct lack of chocolate flavor. There were, however, two bright spots. A pair of brownie mixes from chocolate manufacturers were actually pretty good—not as good as homemade, but surprisingly close.

What separated these brands from the pack? For one, they were the only mixes to include additional sources of chocolate (other than chips). One mix comes with a packet of chocolate syrup; another mix has both semisweet chocolate chunks and mini chocolate chips. Tasters also praised the “rich,” “balanced” chocolate flavor of these mixes, which comes in part from their inclusion of both natural and Dutch-processed cocoa powder. (Our third-place also contains both types of cocoa.) We often find natural cocoa powder bitter, but used in conjunction with milder Dutch-processed cocoa, plenty of sugar, and another source of chocolate, it can make for richer, more chocolaty brownies.

Most mixes call for vegetable oil; one of our winning mixes calls for butter, which contributes richness and flavor and gave this brand a significant leg up in our tasting.

Everything We Tested

Recommended

Recommended with reservations

Not Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.