If you’re anything like me and love a rich chocolate treat that comes together super fast, you’re going to adore this Easy Cake Mix Chocolate Brownies Recipe. Seriously, it’s one of those recipes I turn to when I want brownies that are fudgy, chocolaty, and downright forgiving — no fancy ingredients or complicated steps required. Stick with me, and I’ll walk you through everything so your brownies turn out absolutely perfect every time.
Why You’ll Love This Recipe
- Super Simple & Quick: You only need a few ingredients and about half an hour from start to finish.
- Fudgy and Flavorful: Combining cake mix with butter, cream, and chocolate chips gives a luscious texture and deep chocolate taste.
- No Fancy Baking Skills Needed: Mixing everything in one bowl means less mess and stress.
- Customizable: You can easily add your favorite nuts, swap chips, or adjust sweetness to suit your taste.
Ingredients You’ll Need
All the magic here starts with a chocolate cake mix — it creates a fudgy but tender base. From there, adding real butter and heavy cream amps up the richness and chewiness. Chocolate chips bring those little pockets of melty chocolate that make these brownies irresistible.
- Chocolate cake mix: Choose your favorite brand; I love one with intense cocoa flavor for best results.
- Large eggs: They help bind everything together and add moisture.
- Salted butter: Melt it to mix more easily and add richness — salted butter balances sweetness nicely.
- Heavy cream: This is the secret to making the brownies incredibly moist and fudgy.
- Dark chocolate chips: Adds depth with bittersweet notes, giving you pockets of rich chocolate bliss.
- Milk chocolate chips: Provide a sweeter, creamy contrast nestled in the batter.
Variations
I love how flexible this Easy Cake Mix Chocolate Brownies Recipe is—you can easily tweak it to fit what you have on hand or to suit your mood. Experimenting with mix-ins or swapping out chips is a personal favorite pastime of mine.
- Add nuts: Chopped walnuts or pecans add a lovely crunch; my family goes crazy when I toss some in.
- Make it spicier: A pinch of cinnamon or espresso powder deepens the chocolate flavor beautifully.
- Dairy-free option: Substitute dairy-free butter and coconut cream to keep things moist without dairy.
- Swap chips: White chocolate chips or peanut butter chips work amazingly well in this base too.
- Mini marshmallows: For an ooey-gooey surprise on top, adding a handful before baking is a total game changer.
How to Make Easy Cake Mix Chocolate Brownies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking pan and spray it generously with baking spray. I used to skip this step and regret it when brownies stuck — so trust me, don’t skip the spray or a little parchment paper lining!
Step 2: Mix the Batter
In a large bowl, combine the chocolate cake mix, two eggs, melted salted butter, and heavy cream. At first, the batter feels thick—like brownie dough should—but keep mixing until it’s all well blended and smooth. If it seems overly stiff, a splash more cream can help, but be cautious not to make it too runny.
Step 3: Fold in Chocolate Chips
Next, gently fold in both the dark and milk chocolate chips until they’re evenly distributed throughout the batter. This part is one of my favorites because those gooey melted pockets really take these brownies to the next level.
Step 4: Spread and Bake
Spread your batter into the prepared pan in an even layer, pressing down lightly so it’s consistent. Slide it into your oven and bake for 23 to 26 minutes. Pro tip: You want to watch closely starting at 23 minutes. The brownies are perfectly done when a toothpick inserted in the center comes out with some goo but isn’t covered in raw batter — that’s the sweet spot for fudginess.
Step 5: Cool Completely Before Cutting
This step can’t be emphasized enough! After baking, let the brownies cool completely in the pan. I know it’s tempting to dive in immediately, but the inside will still be soft and might fall apart if cut too soon. Cooling lets them set perfectly and makes cutting squares much cleaner.
Pro Tips for Making Easy Cake Mix Chocolate Brownies Recipe
- Quality Cake Mix Matters: I’ve found that richer chocolate cake mixes yield fudgier brownies, so try a good-quality brand for best results.
- Watch the Oven Closely: Don’t overbake; the gooey center melts hearts, but too long and they get cakey and dry.
- Cool Fully Before Cutting: Giving them time to set prevents crumbly edges and messy squares.
- Avoid Ingredient Swaps without Testing: I learned this the hard way—changing butter to oil or skipping heavy cream affects texture a lot, so stick to the recipe or experiment in small batches.
How to Serve Easy Cake Mix Chocolate Brownies Recipe
Garnishes
I usually sprinkle a pinch of flaky sea salt on top right after baking to balance the sweetness — it’s a little grown-up touch that elevates the flavors. A dusting of powdered sugar or a few fresh raspberries can add a pretty presentation when serving to guests.
Side Dishes
These brownies are rich enough to stand alone, but I love serving them with a scoop of vanilla ice cream or a spoonful of fresh whipped cream. A warm cup of coffee or a cold glass of milk makes the perfect pairing, especially for an afternoon treat.
Creative Ways to Present
For birthdays or special occasions, I like cutting them into bite-sized squares and arranging them on a pretty platter with colorful sprinkles or edible flowers for a fun, festive vibe. You can even drizzle melted white or caramel chocolate on top for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature, where they stay soft and delicious for 2 to 3 days. If I want them to last longer, I pop them in the fridge — they keep well up to a week that way. Just bring them back to room temp before serving for best texture.
Freezing
This recipe freezes beautifully. I wrap individual brownie squares tightly with plastic wrap, then place them in a freezer-safe container or bag. They keep great for about 3 months. When ready to enjoy, I thaw them overnight in the fridge.
Reheating
To warm up leftover brownies, I pop one in the microwave for 15–20 seconds — just enough to soften it and bring out the melty chocolate goodness. For larger batches, a quick reheat in a warm oven works well too, just cover with foil to keep them moist.
FAQs
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Can I use a different cake mix instead of chocolate?
You can, but the results will vary. Chocolate cake mix gives a rich, fudgy brownie base that’s classic and indulgent. Using vanilla or other flavors might make them more cake-like or less chocolatey, so if you do swap, consider adding extra cocoa powder or chocolate chips.
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Why do my brownies come out cakey instead of fudgy?
This usually happens if you overbake or use a cake mix that’s lighter in texture. Also, measuring ingredients exactly and not skipping the butter or cream helps keep the fudgy texture. Watching the baking time and testing with a toothpick is key to avoiding cakey brownies.
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Is it necessary to use heavy cream?
Heavy cream adds moisture and creates that wonderful fudgy texture. You can try substituting with whole milk or half-and-half, but you might lose some richness and fudginess. For best results, I recommend sticking to heavy cream.
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How do I prevent brownies from sticking to the pan?
Spraying the pan well with baking spray is important. You can also line the pan with parchment paper if you want an easy way to lift the brownies out cleanly. Just make sure the spray or lining covers all sides.
Final Thoughts
Honestly, this Easy Cake Mix Chocolate Brownies Recipe is one of my go-to desserts when I want something quick but still special. It’s perfect for busy weeknights, last-minute guests, or when you just need a chocolate fix without fuss. Once you get the hang of it, you’ll see how flexible and forgiving it is — and like me, you might find yourself making these over and over again. I can’t recommend it enough, so grab that box of cake mix and get baking!
Print
Easy Cake Mix Chocolate Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 14 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cake Mix Brownies combine the convenience of a chocolate cake mix with rich chocolate chips and a buttery, creamy texture to create indulgent, fudgy brownies. Perfectly baked to have a gooey center, these brownies offer a deliciously easy treat that can be stored or frozen for later enjoyment.
Ingredients
Dry Ingredients
- 15.25 ounce box chocolate cake mix
Wet Ingredients
- 2 large eggs
- ½ cup (1 stick) salted butter, melted
- ⅓ cup heavy cream
Mix-ins
- ¾ cup dark chocolate chips
- ¾ cup milk chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13-inch baking pan with baking spray to ensure the brownies don’t stick.
- Mix Ingredients: In a large mixing bowl, combine the chocolate cake mix, eggs, melted salted butter, and heavy cream. Stir until well blended. The batter will be thick and dense.
- Add Chocolate Chips: Fold in the dark and milk chocolate chips until they are evenly distributed throughout the batter.
- Spread Batter: Evenly spread the brownie batter into the prepared baking pan, smoothing the top in an even layer.
- Bake: Place the pan in the preheated oven and bake for 23-26 minutes. Check doneness by inserting a toothpick into the center; it should come out with some goo but no raw batter.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares and serving. This step ensures they set properly and achieve the perfect fudgy texture.
Notes
- Storage: Store leftover brownies in an airtight container at room temperature for 2 to 3 days or refrigerate for up to 1 week.
- Freezing: Freeze brownies in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Brownie texture may vary depending on the cake mix brand used—some may yield fudgier or cakier brownies.
- Making substitutions to the recipe may affect texture and flavor; proceed with caution.
- Brownies are done when a toothpick inserted into the center comes out with goo but without batter.
- Do not cut brownies while warm; allow them to cool completely to set the center properly.
Nutrition
- Serving Size: 1 brownie (approx. 1/14 of recipe)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
