Cake Mix Brownies
Ingredients
For the Brownies
- Cooking spray
- 1 (3.9-ounce) box instant chocolate pudding
- 2 cups cold milk
- 1 (15 1/4-ounce) box chocolate cake mix
- 12 ounces semisweet chocolate chips
Optional toppings
- 1 cup unsifted confectioners' sugar, optional garnish
- 3 ounces white chocolate, optional garnish
- 1 cup vanilla ice cream, optional for serving
Instructions
- 1
Gather the ingredients. Preheat oven to 350 F. Cover a 9 x 13 inch pan with non-stick foil, allowing a few inches of foil to hang over the edges. Lightly coat with nonstick cooking spray. Set aside.
- 2
In a large bowl, whisk together the instant chocolate pudding mix and the cold milk.
- 3
Add the box of chocolate cake mix and whisk until smooth and combined.
- 4
Stir in the bag of semi-sweet chocolate chips.
- 5
Pour the brownie batter into the prepared pan. Bake for 30 to 35 minutes or until the top springs back lightly when touched.
30 min - 6
Cool completely in the pan.
- 7
When ready to serve, lift the brownies from the pan using the extra foil overhang. Slide the brownies on to a cutting board, cut into 24 squares and serve.
- 8
If desired, the brownies can be topped and served in a variety of different ways. The tops can be dusted with powdered sugar.
- 9
The brownies can be drizzled with melted white chocolate.
- 10
The brownies can be served a la mode with a scoop of ice cream and a drizzle of hot fudge sauce.
- 11
Enjoy! These brownies can be covered and stored at room temperature for 3 days, or in an airtight container in the refrigerator for up to 1 week.
Nutrition
Per serving (based on 24 servings)
