Cake Mix Brownies
Servings: 16 servings
Calories: 226cal
Ingredients
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 15.25 ounce box of chocolate cake mix dry mix only, we used chocolate fudge
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 F. Line an 8x8 metal pan with parchment paper, allowing excess to hang over the sides for handles.
- In a large bowl, whisk together eggs, oil, and vanilla.
- Add dry cake mix and stir to combine using a sturdy rubber spatula or wooden spoon. Mixture will be very thick.
- Reserve one handful of the chocolate chips to sprinkle on top. Stir the remaining chocolate chips into the batter.
- Scoop batter into lined pan. Spray your hands with cooking spray and press the batter into the pan until even. Sprinkle with reserved chocolate chips.
- Bake in preheated oven for 19-21 minutes.
- Cool in pan on a cooling rack for 20 minutes. Lift the brownies from the pan using parchment paper handles and place on rack to cool completely.
Notes
- We opted for a standard-size (15.25 ounce) chocolate fudge cake mix. I would recommend sticking to cake mixes that call for oil as opposed to butter because the end result is much fudgier.
- We like the richness that the dark chocolate chips bring to these brownies, but if you prefer, you can substitute them with semi-sweet chocolate chips or peanut butter chips.
- Store the cooled brownies in an air-tight container kept at room temperature for up to 5 days. Keep them sealed with a lid to prevent them from becoming hard and crumbly.
Nutrition
Serving: 1brownie | Calories: 226cal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 244mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg
