Easy Cake Mix Brownies Recipe

My Goofy Brownie Discovery

I once ran out of brownie mix. But I had cake mix and pudding. I decided to try mixing them. I still laugh at that messy kitchen.

The result was magic. These brownies are fudgy and rich. They are packed with chocolate chips. This matters because it shows you can be creative. You don’t always need the exact right box.

Why This Simple Trick Works

The pudding makes them moist. The cake mix gives them structure. You skip the eggs and oil from the cake box. That is the secret.

You just make the pudding. Then you stir in the dry cake mix. The dough will be very thick. That is okay. Fold in those chocolate chips last. Doesn’t that smell amazing already?

The Best Part: Baking & Topping

Spread the thick batter in your pan. It will be chunky. Bake until the top springs back. Let them cool completely. This matters for a clean cut.

Now, the fun part. A dusting of powdered sugar looks like snow. *Fun fact: This is called “confectioners’ sugar” because it dissolves so fast.* But a scoop of vanilla ice cream is my favorite. The warm and cold mix is perfect.

Your Turn in the Kitchen

What is your favorite brownie add-in? Do you like nuts or extra chips? Tell me in the comments. I love reading your ideas.

This recipe is great for a first baking project. It is hard to mess up. Have you ever tried baking with a friend or grandparent? Those are my sweetest memories.

A Little Food for Thought

Food is more than eating. It is about the trying and the sharing. A pan of brownies can make a bad day better. It can turn a regular afternoon into a party.

So, will you make these for a special someone? Or just for yourself? Both are wonderful reasons. Share a picture if you do. I would love to see your creation.

Ingredients:

Ingredient	Amount	Notes
Instant chocolate pudding mix	1 package (3.9 ounces)	Plus other ingredients mentioned on the package
Chocolate cake mix	1 package (regular size)
Semisweet chocolate chips	2 cups (12 ounces)
Confectioners’ sugar	As needed for dusting
Vanilla ice cream	As desired	Optional, for serving

My Cheat-Sheet Brownies That Taste Like Home

Hello, my dear. Come sit at the counter. Let’s bake something easy and wonderful. I love these brownies. They remind me of my grandson’s busy school bake sales. We needed something fast and foolproof. This recipe was our secret weapon. Doesn’t that sound handy?

You just need a few boxes from the pantry. The magic is in the pudding mix. It makes the brownies so fudgy and rich. I still laugh at that. A box mix tasting this good! But trust your kitchen grandma. These are a hug in a pan. Let’s begin.

Step 1

First, make the chocolate pudding. Follow the directions on its box. I use cold milk and whisk it smooth. Then, open your chocolate cake mix. Dump the dry powder right into the pudding. (Hard-learned tip: You only need the dry mix. Ignore the eggs and oil on the cake box!). Stir it all together. It will be very thick. That’s perfect. Now, fold in those chocolate chips. The more chips, the better, I say.

Step 2

Grease your baking pan well. I use my hands for this next part. Plop that thick, chunky batter into the pan. Press it out evenly with your fingers. It’s like edible play dough. Bake it until the top looks set. A light touch should make it spring back. Your kitchen will smell amazing. What’s the best smell in your kitchen? Share below!

Step 3

Let the pan cool on the stove. Patience is hard, I know. Once cool, dust the top with snowy confectioners’ sugar. I use a little sieve for this. It feels so fancy. Then, cut your squares. The grand finale? A scoop of vanilla ice cream on top. It melts into the warm brownie. Pure happiness.

Cook Time: 30-35 minutes
Total Time: 45 minutes
Yield: 16 brownies
Category: Dessert, Bars

Three Fun Twists to Make Them Yours

Once you master the basic recipe, try playing. Here are my favorite simple twists. They make each batch a new adventure.

• Peanut Butter Pocket: Drop small spoonfuls of peanut butter into the batter before baking.
• Minty Fresh Chip: Swap the chocolate chips for mint chocolate ones. It tastes like a cool holiday.
• Rocky Road: Stir in mini marshmallows and chopped walnuts with the chocolate chips.

Which one would you try first? Comment below!

Serving Them Up With Style

These brownies are stars on their own. But a little presentation is fun. Serve them on a bright plate. Crumble one over a bowl of ice cream for a sundae. You could even warm a square for ten seconds. It makes it gooey again.

For drinks, a cold glass of milk is classic. For the grown-ups, a small glass of cherry port pairs nicely. The fruitiness loves the chocolate. Which would you choose tonight?

Keeping Your Brownies Happy

Let’s talk about keeping these brownies fresh. Cool them completely first. Then, store them in a sealed container. They will stay soft for three days.

You can also freeze them for later. Wrap each brownie tightly in plastic wrap. Pop them all into a freezer bag. They keep for three months. Thaw them on the counter.

I once sent a whole batch to my grandson. I wrapped each one individually. He said they tasted fresh weeks later. Batch cooking like this saves time. It means you always have a sweet treat ready.

Have you ever tried storing it this way? Share below!

Brownie Troubles? Easy Fixes Here

Sometimes brownies can be tricky. But do not worry. Here are simple fixes for common problems.

Is your batter too thick? The cake mix soaks up moisture. Just add one tablespoon of milk. Stir until it looks like thick mud. I remember when mine was like dough. A little milk fixed it right up.

Are the edges getting too dark? Your oven might run hot. Place a baking sheet on the rack above. This shields the top from direct heat. Getting this right means perfect, chewy brownies every time.

Did they sink in the middle? The batter was underbaked. Use the toothpick test for doneness. A few moist crumbs should stick to it. This matters for texture. It gives you a fudgy center, not a gooey one.

Which of these problems have you run into before?

Your Brownie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free cake mix. Check your pudding mix is gluten-free too.

Q: Can I make them ahead? A: Absolutely. Bake them a day before. They taste even better the next day.

Q: What can I use instead of chocolate chips? A: Try chopped nuts or white chocolate chips. Fun fact: The first chocolate chip cookie was an accident!

Q: Can I halve the recipe? A: You can. Use a smaller pan. Just watch the baking time closely.

Q: Is the ice cream necessary? A: No, but it is a wonderful treat. A warm brownie loves cold ice cream.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple recipe. It is one of my favorites to share. The kitchen is for making memories and messes.

I would love to see your creations. Did you add sprinkles or walnuts? Share a picture of your finished brownies.

Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find them. Thank you for baking with me today.

Happy cooking! —Chloe Hartwell.