Chocolate Cake Mix Brownies are gooey, fudgy brownies loaded with rich chocolate flavor. These delicious semi homemade brownies stir together in minutes for an easy dessert chocolate lovers will adore.
Did you know you can make brownies with a cake mix?
Which means the only thing standing between you and a fudgy chocolate brownie right now is a box of chocolate cake mix, a few simple ingredients, and about 5 minutes to stir them together.
Thirty minutes later, you'll have a pan of the gooeyest, most delicious chocolate brownies cooling, practically begging for a scoop of vanilla ice cream.
If you love this cake mix brownie recipe, try my Red Velvet Oreo Brownies and Strawberry Brownies next! Both of these gooey, chewy brownies are made from ... you guessed it .. cake mixes!
Why You'll Love This Recipe
Gooey, fudgy, chocolate brownies from cake mix
Fast and easy cake mix brownies to cure your chocolate craving
Delicious brownies that stir together in minutes -- no electric mixer needed!
How to Turn Cake Mix Into Brownies
- Ignore the instructions on the boxed mix. All of them.
- Add a little brown sugar. It makes the brownies sweeter, denser, and chewier -- all the things we love about brownies.
- Replace the oil with melted butter. It adds flavor, and helps transform cake mix into rich chocolate brownies.
- Add egg yolks for rich flavor and soft texture.
- Stir in chocolate chips. They give the brownie batter intense chocolate flavor and create a gooey, fudgy brownie.
- Stir the mixture until just combined. Mixing with an electric mixer can add too much air and make them cakier.
- Use a square 8 or 9 inch pan. If the brownies are baked in a larger pan, they'll be too thin and can easily be overbaked.
- Bake in a 325 degree oven. A lower baking temperature ensures they bake evenly so you don't end up with dry edges and a raw center.
- Be careful not to overbake. For fudgy brownies, the middle should be just set and a toothpick inserted two inches from the edge of the pan comes out with moist crumbs.
Chocolate cake mix. You'll need one 15.25 ounce box. I like Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix with pudding and tiny chocolate chips in the mix. You can use any chocolate boxed cake mix like German chocolate cake mix or devil's food cake mix.
Brown sugar. Brownies are sweeter than cake, so brown sugar helps transform the cake mix into brownie mix, while also adding rich flavor and moisture.
Instant espresso powder, optional. Instant espresso powder amps up the chocolate flavor. You won't detect the coffee flavor.
One whole egg and two egg yolks. Two egg yolks add richness, moisture, and give the brownies a fudgier consistency.
Melted butter. Cake mix brownies with butter have delicious, rich flavor. You can also use vegetable oil.
Chocolate chips. I use dark chocolate chips. You can also use semi-sweet or milk chocolate chips, or even throw in some peanut butter chips!
Flaky sea salt, optional. A little salt is a great way to enhance the chocolate flavor and highlight the sweet flavors.
How to Make Brownies from Chocolate Cake Mix
1. Prep the oven and pan.
Line an 8x8 or 9x9 square baking pan with aluminum foil, leaving an overhang for easy removal.
Preheat the oven to 325.
2. Make the brownie batter.
In a large bowl, whisk the cake mix, brown sugar, and espresso powder together, removing any clumps in the brown sugar.
Add the egg, egg yolks, melted butter, and 1 cup of chocolate chips.
Stir the mixture together with a sturdy rubber spatula until just combined. The batter will be quite thick.
3. Transfer the batter to the pan.
Spread the mixture evenly into the prepared pan.
Sprinkle the remaining ¼ cup chocolate chips on top, gently pressing them into the brownie batter.
Add a little flaky sea salt on top, if desired.
4. Bake, cool, enjoy!
Bake for 25-35 minutes or until a toothpick inserted 2 inches from the edge of the pan comes out with moist crumbs.
Check for doneness at the earlier side of the baking time to avoid overbaking. For fudgy brownies, the internal temperature should read 180-190 degrees.
If the edges are puffed up and you'd like them to be more even with the center, you can gently press them down with a silicone spatula while the brownies are still warm.
Cool the brownies completely on a wire cooling rack.
Lift the brownies out of the pan with the foil sling, peel off the foil, and place the entire slab on a cutting board. With a sharp knife, cut the brownies into squares.
Serve with a glass of cold milk or a warmed up with a scoop of ice cream.
Storage & Freezing Instructions
Store brownies in an airtight covered container at room temperature for 3-4 days or in the refrigerator for up to one week.
Freeze baked brownies wrapped in a double layer of plastic wrap and again in foil, a freezer-safe airtight container, or ziptop freezer bag.
To thaw, remove the plastic wrap and let sit at room temperature until defrosted.
Mix boxed cake mix with brown sugar, espresso powder, melted butter, one egg, two egg yolks, and chocolate chips. Spread in an 8 inch square pan and bake at 325 for 25 to 30 minutes or until the center is set.
Three tips for making fudgy brownies with chocolate cake mix are
1. Not overmixing the brownie batter
2. Using the right sized pan -- too large of a pan will make the brownies thin and susceptible to overbaking.
3. Being careful not to overbake the brownies.
When you're not in the mood for cake, you can turn your cake mix into cookies, brownies, bars, even peach cobbler!
Use room temperature eggs to help the batter come together smoothly and bake evenly.
Whisk the cake mix with brown sugar and espresso powder before adding the wet ingredients. This will help break up the clumps of brown sugar and evenly distribute the espresso powder throughout the cake mix.
Be careful not to overbake the brownies. I take them out of of the oven when they reach an internal temperature of 180-190 degrees.
If using the toothpick test for fudgy brownies, check two inches from the edge of the pan. If the toothpick comes out with moist crumbs, they're ready. If a toothpick in the center comes out clean or with moist crumbs, the brownies are overdone.
Get the Stuff I Use
I use this digital thermometer to check the internal temperature of EVERYTHING from banana bread to BBQ ribs.
I love sprinkling Sea Salt Flakes on cookies, brownies, and these delicious Million Dollar Bars.
You can find Instant Espresso Powder in the coffee aisle of your grocery store or online at Amazon.
More Delicious Cake Mix Recipes
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How to Make Brownies from Cake Mix
- 1 15.25 oz. chocolate cake mix
- ¼ cup brown sugar
- 1 teaspoon instant espresso powder
- 1 egg
- 2 egg yolks
- 1 stick melted butter
- 1 ¼ cup chocolate chips, divided
- flaky sea salt, optional
- Line an 8x8 or 9x9 square baking pan with aluminum foil, leaving an overhang for easy removal. Preheat the oven to 325.
- Whisk the cake mix, brown sugar, and espresso powder together in a large mixing bowl.
- Add the egg, egg yolks, melted butter, and 1 cup of chocolate chips. Stir the mixture together with a spatula until just combined.
- Spread the mixture evenly into the prepared pan. Sprinkle the remaining chocolate chips on top, gently pressing them into the brownie batter.Add a little flaky sea salt on top, if desired.
- Bake for 25-35 minutes or until a toothpick inserted 2 inches from the edge of the pan comes out with moist crumbs. For fudgy brownies, the internal temperature should read 180-190 degrees.
- Cool the brownies completely on a wire baking rack. Lift the brownies out of the pan with the foil sling, peel off the foil, and place the entire slab on a cutting board. Use a sharp knife to cut the brownies into squares.
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