Savory LifeRECIPES

Yoohoo Brownie Mix: Easy Copycat Recipe

Updated November 5, 2026

Total time
45 min
prep 15 min · cook 30 min
Serves
16
portions as written

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Yoohoo Brownie Mix: Easy Copycat Recipe

Yoohoo brownie mix is a fun, chocolatey twist on classic brownies, using the beloved chocolate drink mix to boost both flavor and fudgy texture. This recipe turns a simple boxed brownie mix into something extra special with a rich, malty chocolate taste that reminds many of their childhood. It works because the Yoohoo powder adds a unique sweetness and depth that complements the cocoa, while the extra liquid keeps the brownies moist and chewy.

Ingredients

  • 1 box (18.3 oz / 519 g) fudge brownie mix (plus ingredients listed on the box, usually oil, eggs, and water)
  • 1/2 cup (120 ml) Yoohoo chocolate drink (or 1/2 cup / 120 ml water mixed with 3 tbsp / 45 ml Yoohoo powder)
  • 1/4 cup (60 ml) vegetable oil (or as directed on the box, but reduce by 2 tbsp / 30 ml if using Yoohoo liquid)
  • 2 large eggs (or as directed on the box)
  • 1/2 cup (120 ml) water (if not using Yoohoo liquid, use the amount on the box, but replace half with Yoohoo)
  • 1/2 cup (90 g) semisweet chocolate chips (optional, for extra gooeyness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the brownie mix, eggs, oil, and Yoohoo liquid (or water + Yoohoo powder). If your box calls for additional water, use that too, but adjust the total liquid so it’s about 1/2 cup (120 ml) of Yoohoo plus the box’s required water (usually 1/4 cup / 60 ml). Stir until just combined—do not overmix.
  3. Fold in the chocolate chips if using.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be set and slightly pulling away from the pan.
  6. Let the brownies cool completely in the pan on a wire rack before slicing. This helps them set and makes cleaner cuts.

Tips

  • Substitute Yoohoo powder: If you can’t find Yoohoo drink, you can use 3 tablespoons (45 ml) of chocolate malted milk powder (like Ovaltine) mixed with 1/2 cup (120 ml) water. This will give a similar malty flavor, though not exactly the same.
  • Adjust liquid carefully: The extra Yoohoo liquid adds moisture, so if your brownie mix is very moist already, reduce the water by 2 tablespoons (30 ml) to avoid a gooey center that doesn’t set.
  • Don’t overbake: Brownies continue to cook as they cool. Pull them out when the toothpick has moist crumbs, not clean, to keep them fudgy.
  • Use a metal pan: A metal pan heats more evenly than glass, giving a better crust and even baking. If using glass, reduce the oven temperature by 25°F (4°C) and check earlier.

Serving Suggestions

Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup for a classic sundae. They’re also excellent crumbled over chocolate mousse or used as a base for brownie trifles. For a simple treat, dust with powdered sugar or serve with a glass of cold milk.

Variations

  • Mint Yoohoo Brownies: Add 1/2 teaspoon of peppermint extract to the batter and top with crushed peppermint candies after baking.
  • Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife for a marbled effect.
  • Double Chocolate: Add 1/2 cup (90 g) of white chocolate chips or chopped dark chocolate along with the semisweet chips.
  • Espresso Boost: Dissolve 1 teaspoon of instant espresso powder in the Yoohoo liquid before adding to the batter to deepen the chocolate flavor.

Storage and Reheating

Store the brownies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week, but bring them to room temperature before serving for the best texture. To reheat, microwave a single brownie for 10–15 seconds until warm and gooey. You can also freeze the cooled brownies, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Frequently Asked Questions

Can I use Yoohoo powder instead of the liquid? Yes, you can. Mix 3 tablespoons (45 ml) of Yoohoo powder with the water called for on the box (usually 1/4 cup / 60 ml) and use that as the liquid. This adds more chocolate flavor without too much extra liquid.

Why are my brownies too gooey in the middle? This usually happens when you add too much liquid or underbake. Make sure you measure the Yoohoo accurately and reduce the water on the box by the amount of Yoohoo you add. Also, check your oven temperature with an oven thermometer—it might run cooler than set.

Can I make these gluten-free? Yes, use a gluten-free brownie mix and ensure your Yoohoo is gluten-free (check the label). The rest of the recipe stays the same.

Can I use milk instead of water with the Yoohoo powder? Yes, using milk instead of water will make the brownies richer and creamier. Use the same amount of milk as you would water, but note that the brownies may be slightly softer.

How do I get clean cuts? Cool the brownies completely, then use a sharp knife dipped in hot water and wiped dry before each cut. This gives clean edges without dragging the batter.

Can I make these in a 9×13-inch pan? Yes, double the recipe or use a 9×13-inch pan with the same amount of batter—just spread it thinner. Bake for 20–25 minutes, checking earlier, as they will cook faster.

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