Cake Mix Brownies are the easiest way to get thick, fudgy brownies when you don’t have a brownie box handy. You start with a box of chocolate cake mix, stir in butter, eggs, and vanilla, then fold in plenty of chocolate chips for a brownie that tastes extra rich and bakery-style.
These brownies bake up soft and dense with chewy edges, and the chocolate chips melt into little pockets throughout. They are perfect for last-minute desserts, parties, potlucks, or when you want brownies fast that still feel homemade.
We tested these several times to get them just right and found that the Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix was the best cake mix to use for these guys.
If you love easy chocolate desserts like this, you should also try Brownie Cake, Cookie Bars, Chocolate Sheet Cake, and Chocolate Lasagna.
Why you’ll love it + Why it works:
- Fast + Simple. They are quick and easy, using a cake mix shortcut with minimal prep.
- Milk + Semi-sweet. Two kinds of chocolate chips make them extra rich and chocolatey.
- Fudgy texture, not cakey. Butter and eggs turn cake mix into dense brownie batter.
- Chocolate in every bite. Chips folded in and sprinkled on top melt into the brownies as they bake.
Cake Mix Brownies Ingredients
- Chocolate cake mix (1 box, 15.25-ounce): This is the shortcut base that brings chocolate flavor, structure, and sweetness without extra measuring.
- Unsalted butter, melted (8 tablespoons): Adds richness and creates a denser, fudgier texture than oil.
- Eggs (2 large): Binds the batter and give the brownies structure so they bake up thick and sliceable.
- Vanilla (1 teaspoon): Rounds out the chocolate flavor and makes them taste more homemade.
- Semi-sweet chocolate chips (½ cup): Adds deeper chocolate flavor and melty pockets throughout.
- Milk chocolate chips (½ cup): Adds extra sweetness and creamy chocolate flavor.
- Extra chocolate chips: Extra chips on top make them look bakery-style and give you extra melty bites.
How to Make Cake Mix Brownies
PREP. Preheat oven to 350°F. Line a 9 x 9 inch pan with parchment paper, lightly spray and set aside.
In a large bowl, add the cake mix, butter, eggs, and vanilla and mix with a wooden spoon until incorporated. Fold in chocolate chips until just combined.
Pour the batter into the prepared pan and top with additional chips (we like to add both semi-sweet and milk chocolate chips on top). Bake for 22-24 minutes or until edges are cooked and a toothpick inserted in the middle comes out clean.
Let cool in the pan for 10 minutes, then remove and cut into 9 squares. Serve warm with ice cream.
Kristyn’s Recipe Tips
- Mix just until everything is incorporated, overmixing can make the brownies tougher.
- Do not overbake, pull them when the edges look set and a toothpick comes out clean or with a few moist crumbs.
- Line the pan with parchment for easy lifting and clean slices.
- Let them cool at least 10 minutes before cutting so they hold their shape.
- For extra gooey brownies, serve warm with ice cream, it is the best combo.
Cake Mix Brownies Recipe
Ingredients
- 1 box chocolate cake mix prefer Betty Crocker Triple Chocolate Fudge cake mix
- 8 tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- Extra chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9 x 9 inch pan with parchment paper, lightly spray and set aside.
- In a large bowl, add the cake mix, butter, eggs and vanilla and mix with a wooden spoon until incorporated. Fold in chocolate chips until just combined.
- Pour the batter into the prepared pan and top with additional chips (we like to add both semi-sweet and milk chocolate chips on top). Bake for 22-24 minutes or until edges are cooked and a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 10 minutes, then remove and cut into 9 squares. Serve warm with ice cream.
Notes
- Mix just until everything is incorporated, overmixing can make the brownies tougher.
- Do not overbake, pull them when the edges look set and a toothpick comes out clean or with a few moist crumbs.
- Line the pan with parchment for easy lifting and clean slices.
- Let them cool at least 10 minutes before cutting so they hold their shape.
- For extra gooey brownies, serve warm with ice cream, it is the best combo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week for a firmer texture.
Warm a square in the microwave for 10 to 15 seconds for a fresh-from-the-oven feel.
Wrap individual squares in plastic wrap and place in a freezer bag for up to 2 months.
Thaw: Thaw at room temperature or microwave in short bursts until softened.
