No-Fail Easy Cake Mix Brownies
photo by DianaEatingRichly
- Ready In:
- 1 (18 1/4 ounce) dark chocolate cake mix
- 1⁄2 cup butter, room temperature
- 1⁄3 cup dark brown sugar (if you like a less sweeter taste use 1/4 cup)
- 1⁄4 cup water
- 2 large eggs
- 1 teaspoon vanilla
- 3⁄4 cup chopped walnuts or 3/4 cup chocolate chips
- frosting, of you choice
- Set oven to 375 degrees (second-lowest rack).
- Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
- In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
- Add in walnuts of chocolate chips mix to combine.
- Spread into the prepared baking dish (the batter will be very thick so have patience!).
- Bake for about 25-30 minutes (do not overbake).
- Cool completely before frosting.
Questions & Replies
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I've been in a " Brownie Craving Mode " lately and I came across this recipe and decided to try it. Since I didn't have any walnuts or chocolate chips, the same amount of peanut butter/chocolate blend chips were used Other than that change, the recipe was followed as it was written.After pouring it into the prepared dish, I realized that I didn't have the required patience it took to spread this out.:) So I sprayed a plastic spatula with a bit of cooking spray, spread the batter around that way.After the intital baking time, I did have to bake the recipe a bit longer than stated.( I think my oven isn't working right, but as long as it worked out it's o.k..) Now, on to the best part, the tasting :) All I can say is, " OMGoodness !!!! The one that I had was so good, I had to have another one right away. Thanks for posting this recipe which will be made again and again. " Keep Smiling :) "
For those who didn't have chewy brownies, Remember that the butter, the chocolate chips and the brown sugar are all necessary to make the mix heavy and chewy. So if you used no chocolate chips you got more cake like. If you skimped on the butter, you got cakelike. If you used white sugar rather than the dark brown... not as chewy. If you used a mixer and beat a lot of air into the batter... more cakelike. So, with 1/2 cup butter plus 2 T, the brown sugar and 1 cup of chips I got heavy chewy brownies. DELISH! Thanks so much for the recipe! Tips on the science of brownies (without the cake mix) gives you an over view of what makes the difference. https://www.youtube.com/watch?v=HIonKbKM-tE
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This is a great recipe. Skip the oil suggestions rather and stick with the butter ingredient; its got more depth and richness to taste and texture. I also have used yellow cake mix to make 'blondies'; just add chocolate chunks or chips and toasted pecans. Or you can substitute 1/3 of the butter for peanut butter. I like making patchwork brownies by using both chocolate and yellow cake mix - mixing separately, of course and using the peanut butter version for the yellow mix. Simply spoon out both batters into pan in random manner - or alternatively you can slightly swirl the batters once in pan for a marble affect.