Triple Chocolate Cake Mix Brownies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 263kcal

Author: Becky Hardin

My easy chocolate cake mix brownies are a triple threat: chewy, gooey, and ultra-chocolatey! Made with boxed cake mix and sweetened condensed milk, these brownie bars are my secret weeknight weapon.

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Equipment

Hand Mixer or Stand Mixer
8x8 Baking Pan

Ingredients

15.25 ounces chocolate cake mix 1 box dry mix*
½ cup unsalted butter melted & slightly cooled
1 large egg room temperature
1 teaspoon pure vanilla extract
⅓ cup white chocolate chips **
⅓ cup milk chocolate chips **
⅓ cup semi sweet chocolate chips **
½ cup sweetened condensed milk ***

Instructions

Preheat oven to 350℉.
Line an 8”x8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
In a large bowl, beat together dry cake mix, butter, egg, and vanilla extract until fully combined (about 30 seconds).
15.25 ounces chocolate cake mix, ½ cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
Stir in all chocolate chips.
⅓ cup white chocolate chips, ⅓ cup milk chocolate chips, ⅓ cup semi sweet chocolate chips
Press about ⅔ of the dough mixture into the bottom of the prepared pan. This dough will be a thick, cookie dough consistency.

If spreading the dough gets tough, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.

Spread the sweetened condensed milk evenly over the first dough layer.
½ cup sweetened condensed milk
Press the remaining ⅓ of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
Place baking tray in oven and bake for 29 to 31 minutes. The middle will look set and edges will be slightly browned.

Be careful not to over-bake or these bars will lose the ooey gooey texture.

Let brownies cool in the pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.

Notes

*You can use any brand or type of chocolate cake mix you prefer. Double check the box and make sure it contains 15.25 ounces. Add the dry mix only -- you do not need additional ingredients listed on the box.

**You can use all one type of chocolate chip, or any combination you prefer. Butterscotch or peanut butter chips could be used as well.

***This ingredient is key for an ooey gooey texture. Without it, these bars will be more cake-like.

Becky's Top Tips:

Prepping the pan with parchment and non-stick spray really makes it easy to get these brownie bars out of the pan later.
This recipe is quick to mix with an electric mixer, but you can mix by hand using a little elbow grease.
Mix just until the batter is well-combined. Too much mixing and the dough may bake up a little tough or dry.
The longer these bake, the more they will lose the gooey texture. So check for doneness a little early. If a toothpick inserted in the center comes out with wet batter instead of crumbs, it needs to keep baking.

Storage: Store cake mix bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

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