Go Back

Fudgy Chocolate Cake Mix Brownies

Rich, chewy brownies made from a simple chocolate cake mix that beat any boxed brownie. Ready in 35 minutes with a crackly top and fudgy center.
Print Recipe
Course chocolate cake mix recipes

Ingredients
  

  • 1 box 15.25 oz standard chocolate cake mix (devil's food or dark chocolate)
  • 1/2 cup 1 stick unsalted butter, melted
  • 1/4 cup whole milk or buttermilk
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional: 1 cup mix-ins chocolate chips, nuts, etc.

Instructions
 

  • Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly spray the parchment with nonstick spray.
  • In a large bowl, whisk together the melted butter, milk, egg, egg yolk, and vanilla extract until smooth.
  • Add the cake mix and salt to the wet ingredients. Stir with a spatula just until no dry streaks remain. Do not overmix. Fold in any mix-ins now if using.
  • Pour the thick batter into the prepared pan and spread it evenly with the spatula. It will be very thick — press it into the corners.
  • Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should look set.
  • Let the brownies cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift the slab out. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

1. Storage: Keep in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week.
2. Freezing: Wrap individual brownies in plastic wrap, then foil.
3. Freeze for up to 3 months.
4. Thaw at room temperature for 30 minutes.
5. Substitutions: For dairy-free, use vegan butter and a non-dairy milk.
6. For gluten-free, use a certified gluten-free cake mix and add 1 extra tablespoon of milk.
7. Tip: For extra fudgy brownies, chill the baked brownies in the fridge for 30 minutes before slicing.