Sometimes there are moments when you want brownies but don’t have a brownie mix. You could always make them from scratch but why when you can use a cake mix to make brownies! A few simple ingredients and 40 minutes is all you need for fudgy and fabulous Cake Mix Brownies!
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Why this Recipe Works
You can always use a brownie mix to bake brownies {like these Easy Cookie Dough Brownies} but what happens when you don’t have one? You pull out a cake mix instead!
To get the wonderful fudgy texture everyone craves about a chocolate brownie it is important to get the right amount of each ingredient.
Start by changing the amount of oil and water, along with the number of eggs you would normally use to make a cake.
You want the mixture thinner than a Brownie Cookie batter but thicker than a Brownie Bundt Cake batter. The end result is a perfect chocolate brownie that comes together in minutes.
What goes into this Recipe
- Chocolate Cake Mix: The chocolate fudge cake mix gives you a wonderful starting point for nice fudgy brownies.
- Vegetable Oil: Added to give the brownies a nice soft texture.
- Eggs: Two eggs are put into the batter to help it bind together nicely.
- Vanilla Extract: Gives the brownies a bit of extra flavor.
- Water: Added for a bit more moisture.
- Chocolate Chips: I prefer milk chocolate chips but whatever you have at home or like works great.
See recipe card for full information on ingredients and quantities.
How to make Brownies with a Cake Mix
1. To make brownies with a cake mix combine your chocolate cake mix with eggs, oil, vanilla extract and water. The key is to be sure that there are not any pockets of dry mix hidden inside the batter {a hand held mixer works great for the job}.
2. Once the batter is mixed well, add the chocolate chips {I prefer milk chocolate chips} and stir them in by hand.
3. To prepare your pan, line a 9×9 baking pan with parchment paper and spray with nonstick cooking spray. Pour the batter into the pan and spread it out on top of the parchment paper. Add a few additional chips to the top for extra chocolate flavor.
4. Bake in a 350 degree oven for 23-28 minutes or until the brownies have puffed up {be sure to not over bake them}. To get a fudgy brownie you are going to want to pull them from the oven when a toothpick inserted in the center comes out a bit wet. Then allow the brownies to cool in the pan completely before cutting.
Pro Tips
- Don’t over bake the cake mix brownies. Pull them out of the oven when there is still a bit of batter left on the toothpick but the sides of the brownies are set.
- Allow the brownies to cool completely before cutting into squares. This is always important to get nice clean edges, see these Nutter Butter Brownies for a great reference and recipe option.
- Use a plastic knife to cut your brownies once they are completely cooled. Plastic knives are naturally nonstick, and they won’t tear the brownies when you cut them like a metal knife can do.
- Warm the brownies for 20 seconds in the microwave before serving to get a nice fudgy texture that is perfect for melting a scoop of ice cream on top.
Recipe FAQs
You can use any cake mix that you’d like. I recommend using a box of chocolate fudge cake mix for the best results.
No! They will be a bit cake-like, but they will still have that classic fudgy texture and flavor of a traditional brownie. You won’t believe how delicious they are!
Yes, you can add other ingredients to the cake mix brownies for a unique flavor. For example, add nuts, different flavors of chocolate chips, or your favorite candy pieces for an extra special treat!
You can always spray the pan with nonstick spray but adding parchment paper is so convenient. Nothing sticks to it. Another benefit of using parchment paper is pulling it up after baking and removing the entire square of brownies. It helps you cut nice and even pieces.
Store cake mix brownies in an airtight container for up to 5 days and freeze them for up to 2 months.
Do you love brownies? Try these recipes…
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Fudgy Cake Mix Brownies
Ingredients
- 1 box chocolate fudge cake mix {15.25 ounces}
- ⅓ cup vegetable oil
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 Tablespoons water
- 3/4 cup chocolate chips {I prefer milk chocolate}
Instructions
- Preheat the oven to 350°. Line a 9×9 baking pan with parchment paper and spray with nonstick spray.
- In a large bowl combine cake mix, oil, eggs, vanilla extract and water. This can be done either by hand or with a hand held mixer.
- Pour the batter into the prepared 9×9 pan and spread out into an even layer. Sprinkle a few additional chocolate chips on top of the batter. Bake for 23-28 minutes {or until the sides are set and a toothpick still has a bit of batter on it when you pull it from the middle}. To get the fudgy texture you know and love, be sure to not over bake. Remove from the oven and let cool completely.
- Once cool, pull up on the parchment paper and remove the entire square of brownies. Cut them into 12 squares. Serve with a scoop of ice cream and store leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days.
Notes
- Don’t over bake the cake mix brownies. Pull them out of the oven when there is still a bit of batter left on the toothpick but the sides of the brownies are set.
- Allow the brownies to cool completely before cutting into squares.
- Use a plastic knife to cut your brownies once they are completely cooled. Plastic knives are naturally nonstick, and they won’t tear the brownies when you cut them like a metal knife can do.
Nutrition
