How To Turn Cake Mix Into Brownies?

– 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work – 1 box (18.3 ounces) fudge brownie mix, – 4 eggs, room temperature – 1 1/4 cup water – 1 cup vegetable oil

Can you make brownies out of cake mix?

Cake-mix brownies will keep in the refrigerator for three to five days. Add frosting, sprinkles, carmel, etc for more decadent brownies. You can use white chocolate, carmel, mint, peanut butter or butterscotch chips instead of the chocolate ones if you want. This recipe will make brownies out of any cake mix!

How do you make chocolate brownies?

The mixture should resemble a thick cake or brownie batter (almost like cookie dough). Mix in cocoa and chocolate into the batter with a large spoon. Put the batter into the greased baking pan and press it into the pan firmly with the back of the spoon. Bake 30 to 35 minutes, or until a dry crust forms over the top of the brownies.

How do you make Brownies without eggs?

Here are some ways to make brownies without eggs. Some cake mix recipes say to use butter however, butter has milk solids in it and also lactic acid which can react with the leavener in the cake mix (aka baking powder) and help it to rise. Replacing the butter with oil will prevent this from happening.

How much oil do you put in a brownie mix?

One third of a cup of oil is the perfect quantity to make a regular sized box of cake mix into brownies. While the recipe on the back (for the cake) may say more or less, go with the 1/3 cup. This is just enough to make your brownies chewy and rich while not being too greasy.

What’s the difference between cake mix and brownie mix?

What is the difference between cake mix and brownie mix? A cake mix will contain more leavener to make it rise, while a brownie mix is going to container very little. Brownie mixes also generally have more sugar and chocolate content than chocolate cake mixes.

How do I turn brownie mix into cake?

For each box of brownie mix, you wanna incorporate one to two teaspoons of baking powder. This will guarantee your brownies rise into a beautiful fluffy cake. You can use baking soda as well, but in smaller amounts and only if you are adding acidic ingredients into your recipe.

How are cake and brownies different?

Cakes are soft and fluffy, while brownies are more crunchy and have a dense texture. The difference in the texture is due to the raising agent. Brownies use little or no raising agent depending on the recipe you are following. The brownie is generally cut into squares while the cake can be served round or square.

Why are my brownies cakey not fudgy?

Cakey Brownies and Their Causes

Cakey brownies are also a result of too much whisking. When you whisk your batter, you are aerating the mixture and thus creating a lighter crumb. Ultimately, a cakey brownie is caused by having too much air in your batter, which causes a fluffy and cake-like interior.

What happens if you put an extra egg in brownie mix?

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

What is the difference between fudgy brownies and cake brownies?

Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Can brownie mix be used as cake mix?

Is It Possible to Make Cake from Brownie Mix? Short answer: yes! To turn brownie mix into cake mix, you simply need to adjust the ratio of the fat, eggs, and leavener.

Can I add baking powder to brownie mix?

Adding baking powder or baking soda lifts brownies up and creates a cakier result. You’ll get a taste of how dense these brownies are when you’re mixing up the batter. It’s so thick and so fudgy.

Can you add cocoa powder to boxed cake mix?

It’s all about adding ingredients to the cake mix to give the cake better texture & taste. Adding additional dry ingredients to the cake mix like flour, sugar and cocoa powder will improve the structure and texture of the cake.

Why does my cake taste like a brownie?

There may be too many wet ingredients, weighing down the cupcake mixture so it can’t rise properly. Or there might not be enough leavening agent such as baking powder or baking soda, so the cupcake didn’t get the chance to rise properly. This will make the cupcake taste denser.

Which is worse cake or cheesecake?

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Why is it called a Blondie?

Chocolate brownies quickly became the norm and came to be known simply as ‘brownies’. Around the mid-1900s the original molasses brownies became known as blonde brownies, which in turn became ‘blondies’.

Can I use milk instead of water in brownies?

12. A few simple replacement ideas: Replace the water called for on the box with milk or heavy cream. Or try adding melted butter instead of oil. Add one extra egg to your mix to make your brownies more cakey.

Do eggs make brownies cakey?

The addition of both baking soda and baking powder helps to lift the brownies, creating that cakey texture. By adding one more egg, the entire structure of the brownie is changed from chewy to cakey.

What makes a brownie chewy?

While butter is the only fat used in fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil (which is also why this version may remind you of the boxed mixes). The addition of brown sugar is also crucial, because it speeds gluten formation, resulting in a chewier texture.

Can you make cupcakes out of brownie mix?

  • In the bowl of a stand mixer with the whisk attachment (a hand mixer works excellently here as well),combine room temperature butter,cocoa,honey,vanilla,and confectioners’ sugar.
  • Turn mixer on low and let it combine the ingredients for about 30 seconds.
  • Slowly add the cream,a little at a time,until you reach your desired consistency.
  • How to make Chewy brownies from cake mix?

  • Add cake mix,oil,eggs,vanilla extract,and semi sweet chocolate chips to a bowl and use a rubber spatula to mix until well combined.
  • Transfer the cake mix brownie batter to a greased 8 X 8 baking dish
  • Bake the brownies at 350 degrees for 20 – 25 minutes,until a toothpick inserted comes out clean (mine were perfect right at 25 minutes)
  • Is cake mix the same as brownie mix?

    What Is The Difference Between Cake Mix And Brownie Mix? Cake mix and brownie mix are two different types of cake mix. Cake mixes contain more leavener to rise, while brownie mixes are very small in size. The sugar and chocolate content of brownie mixes is also higher than that of chocolate cake mixes. Table of contents 1.

    How to Make Brownies From a Cake Mix

    • Comment

    So, there I was, peering into the cupboard without saying anything.I was aware of what I want, as well as the fact that I lacked it.I had a craving for brownies.

    1. Warm, chocolaty, gooey brownies served with a glass of milk are the perfect combination.
    2. Our cupboard contained only a box of cake mix.
    3. That’s just not the same thing, is it?

    Then I realized that there has been a large deal about cake mix brownie bars going around on Pinterest lately, so I went to the internet for some inspiration and found a recipe.In searching for recipes, I discovered a couple that I liked and decided to mix a few ingredients here and there to create my own brownie bars.Must admit, I was quite pleased with how things came out.

    Cook Time

    Prep time Cook time Ready in Yields
    10 min 30 min 40 min 12 bars (depending on how you cut the bars)

    Read More From Delishably


    • Bake in a 9×13-inch baking pan coated with cooking spray
    • 1 stick butter
    • 1 box moist-recipe white cake mix (any cake mix may be used
    • if using chocolate cake mix, you may not want to add the cocoa)
    • 1 stick butter
    • Half a cup brown sugar
    • one egg
    • two tablespoons water
    • and two and half teaspoons cocoa, which was added just to make it more chocolaty.
    • 3 square cubes grated baker’s chocolate, or chocolate chips if you don’t have any (I didn’t have any).
    • An extra-large spoon
    • an electric mixer with beaters
    • an extra-large mixing bowl


    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Spray the bottom and sides of a baking pan with cooking spray until well coated. (Because I didn’t have cooking spray, I just used Crisco, exactly as my mother used to do when I was a kid.)
    3. To melt the stick of butter, place it in a microwave-safe container and cook on medium-high for 30 seconds, or until it is completely melted
    4. In a large mixing bowl, whisk together the cake mix, melted butter, brown sugar, egg, and water until well combined. For about 1 to 2 minutes, or until it becomes thick and creamy, use an electric mixer to combine the ingredients. To make the batter, it should have the consistency of thick cake or brownie batter (nearly like cookie dough)
    5. Using a large spoon, incorporate the cocoa and chocolate into the batter.
    6. Place the mixture in the oiled baking pan and push it into the pan hard with the back of a spoon until it is evenly distributed
    7. Bake for 30 to 35 minutes, or until a dry crust develops on the top of the brownies, until the brownies are set. The soft cores are something my family enjoys, so I pulled mine out at 30 minutes.
    8. Remove the pan from the oven using pot holders or oven mitts and allow the brownies to cool completely before cutting into them. If you want to speed up the cooling process, place it on a cooling rack.
    9. Cut the brownies into 2- or 3-inch bars and place them on a serving tray.

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    Tips and Warnings

    • Any batter that is left over should be refrigerated right away. Cake-mix brownies will stay in the refrigerator for 3 to 5 days if kept in an airtight container.
    • To make the brownies even more indulgent, top them with icing, sprinkles, caramel, and other toppings.
    • The chocolate chips can be replaced with other types of chocolate chips such as caramel or mint chips. This recipe can be used with any cake mix and will result in delicious brownies. I recommend using a moist recipe, but any flavor will do, so get creative! Whatever you want: red velvet, fruit-flavored, devil’s food, white, yellow, chocolate, you name it.

    How to Make Brownies from Cake Mix

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    1. – We have all experienced the obvious yearning for a chewy, chocolaty brownie when nothing else would suffice to satisfy your craving.
    2. You have to quench your cravings immediately!
    3. Afterwards, you run across a major problem: you don’t have the ingredients you need to create brownies.

    What do I do now?!If you just have a box of cake mix, don’t get discouraged.You can still achieve your chocolate objective with just a little effort.If you want to transform that cake into brownies, we will assist you in making all of your brownie desires come true!Creating brownies from cake mix isn’t that difficult if you grasp the distinctions between the two types of cake mixes.In a nutshell, it’s as simple as omitting the liquid, lowering the number of eggs, and substituting oil for the butter.

    • In addition, you will want to cut the baking time by a large amount.
    • See what you can do with leftover brownies to get even more of a brownie fix!

    Brownies vs. Cake

    What exactly is the difference between a brownie batter and a cake batter, before we miraculously transform a cake mix into brownies?Despite the fact that they both contain many of the same components (eggs, flour, oil, sugar, and so on), the proportions used in each recipe are vastly different.Cake recipes use nearly twice as much flour as brownie recipes, which is one of the reasons why cakes have a spongy feel while brownies have a much more thick structure.

    1. A chocolate cake will almost certainly contain cocoa powder, but it will not contain nearly as much cocoa powder as brownies, which would be the case if you were preparing brownies.
    2. You will also notice that a very key cake ingredient—baking powder or baking soda—is absent from the brownie recipe.
    3. Brownies do not require the use of a leavener.

    They are actually nicer when they remain solid and substantial; you do not want light and airy brownies…Since cake and brownies differ significantly, we will have to overcome some of these variances when using a premeasured cake mix to produce brownies.Not an issue at all!These tips will help you battle that cake mix until it finally gives up and becomes the brownies you desire.

    Skip The Water

    It doesn’t matter which brand of cake mix you buy because the guidelines are virtually always the same, with all of them instructing you to add around one cup of water or milk to the batter.This step should be skipped because you do not want to add any liquid to your mix.Incorporating water into the cake batter helps to loosen the batter and makes it easier for the cake to rise throughout the baking process.

    1. Your ″cake″ should never rise; instead, you want thick brownies to be the outcome.
    2. Many box cake mixes additionally call for the use of hot water, which aids in the activation of the baking powder or baking soda that is already included in the mix.
    3. For the second time, you don’t want to activate the leavener any further; in fact, you want to dull it to the greatest extent feasible.

    The bottom line is that water is no longer welcome.Nobody requires your assistance in baking brownies.

    Cut the Eggs

    In the normal cake mix, three eggs are required for the batter to rise (although these can easily be substituted).Eggs serve two functions in a cake: the first is to aid in the emulsification and stabilization of the air bubbles in the cake, and the second is to act as a leavening agent.While stabilizing the batter in brownies is a wonderful concept, there remains the nagging issue of leaveners to contend with once more.

    1. Despite the fact that you don’t want to totally omit eggs from the recipe (they do provide a lot of flavor and yummy, healthy fats…aren’t you searching for healthy brownies?!?
    2. ), you may lower the number of eggs that is recommended.
    3. Reduce the number of eggs in your cake mix to two rather than three, and your cake will be more thick, similar to a delicious brownie.

    Using less eggs will also result in a more fudge-like brownie, so be sure to follow this rule if you want to create a chewy brownie.Are you out of eggs?Here are several recipes for brownies that do not require the use of eggs.

    All About The Fat

    Some cake mix recipes call for the addition of butter, however butter contains milk solids as well as lactic acid, which can react with the leavener in the cake mix (also known as baking powder) and aid in the rising of the cake.This will not occur if the butter is replaced with olive oil in the recipe.This is precisely why oil is frequently called for in fudgey brownie recipes!

    1. Oil also has a more neutral flavor than butter, which allows the chocolate flavor in the brownies to show through more clearly.
    2. To turn a regular-sized box of cake mix into brownies, one-third of a cup of oil is the appropriate amount to use.
    3. While the recipe on the back of the box (for the cake) may call for more or less, stick with the 1/3 cup amount for now.

    You just need a small amount of this to make your brownies chewy and rich without making them overly oily.However, melted coconut oil will also work well (and will impart a delicate and delectable coconut flavor to your brownies!).Vegetable oil is the preferred oil, but melted coconut oil will also work well.If you choose, you may also use olive oil instead of butter.

    Baking Time

    Cakes created from box mixes normally take 40 to 45 minutes to bake, depending on the size of the pan you choose to bake them in.After you have turned the box mix into brownie batter, you will want to cook it for a slightly shorter period of time.When baking a cake, it’s important to ensure that it’s entirely cooked through so that the middle doesn’t come out thick and uncooked.

    1. Undercooked brownies, on the other hand, are a good thing!
    2. They will be ooey, gooey, and oh so chewy when the brownies are slightly underdone (but still baked thoroughly enough to be safe to consume).
    3. Pour the brownie batter into a square eight or nine-inch baking pan and bake for 25 to 30 minutes, depending on the size of the pan.

    Maintain the 350 degree F baking temperature recommended on the box—this is a perfect universal temperature for cakes, brownies, and cookies (if in doubt, bake at 350 degrees F!).

    To Summarize…

    • Knowing how to create brownies from cake mix and understanding why each adjustment is done, I’ll go through it again to make it even more clear: 1 box of cake batter
    • A third cup of oil
    • two eggs
    • 25 to 30 minutes of baking time is required.
    • It’s not difficult

    Creative Creations

    While brownies are traditionally made of chocolate, and hence require chocolate cake mix, did you know that this basic recipe may be used with any flavor cake mix, including vanilla or chocolate?In fact, you can make brownies using a box of funfetti cake mix or a bag of red velvet cake mix to produce some gorgeous crimson, rich brownies.If you want to make your brownies even more luxurious, you may add some chocolate chips or candy bar bits to the batter.

    1. The options are virtually limitless!
    2. Making brownies has never been simpler than when you start with a box of cake mix and follow the directions on the box.
    3. How can you possibly bother going through the difficulty of preparing brownies from scratch when it is so simple to follow this approach.

    So go ahead and get that box of cake mix (of any sort!), but instead of making cake, prepare brownies.Ignore the packaging recommendations; brownies are always preferable than cake in my opinion.You’re such a rebel.If you decide to give it a try, please let us know how it works in the comments section below!

    What is the difference between cake mix and brownie mix?

    When it comes to cake mixes, what is the difference between them? A cake mix will have a greater amount of leavener to help it rise, but a brownie mix will contain a much less amount. Brownie mixtures are also often higher in sugar and chocolate than chocolate cake mixes, which is another advantage.

    How do I turn brownie mix into cake?

    One to two teaspoons of baking powder should be added to each box of brownie mix, depending on its size. This will ensure that your brownies rise to the level of a gorgeous fluffy cake when baked. Baking soda can be used in place of baking powder, but only in tiny amounts and only if you are included acidic substances in your recipe.

    What makes brownies fudgy?

    Fudgy brownies include a larger proportion of fat to flour than cakey brownies. As a result, increase the fat content — in this example, butter and chocolate. The amount of sugar and eggs you use does not alter depending on whether you want your cake to be fudgy or cakey. To obtain an idea of the proportions required to produce your ideal brownie, look at the recipes listed below.

    How do you make chewy brownies not cakey?

    By eliminating all brown sugar and substituting only granulated sugar, we are also reducing the amount of moisture in the recipe. With the use of both baking soda and baking powder, you may create a cakey texture in your brownies while also raising them. The entire structure of the brownie is transformed from chewy to cakey just by adding one additional egg to the mix.

    Can I add baking powder to brownie mix?

    The use of baking powder or baking soda raises the texture of brownies and results in a cakier texture. When you’re mixing up the batter, you’ll get a sense of how dense these brownies are going to be. It’s quite thick and fudgy.

    What happens if you put an extra egg in brownie mix?

    They give brownies a lighter, drier, and more cake-like texture than they would otherwise have. Pour in an additional egg if you prefer this texture over the chewy version. Alternatively, using too many eggs may produce brownies that are hard, hefty, and difficult to cut.

    Why did my brownies turn out like cake?

    Cakey Brownies and the Factors Contributing to Their Development What exactly is it?Cakey brownies might also be the consequence of over-whisking the batter.When you whisk your batter, you are aerating the mixture and generating a lighter crumb as a result of your efforts.

    1. A cakey brownie is ultimately produced by the presence of too much air in your batter, which results in an interior that is fluffy and cake-like.

    What’s the difference between fudge like brownies and cake-like brownies?

    Chocolate cakey brownies are light, moist, and airy, with a somewhat fluffy, cake-like centre that is reminiscent of a cake. Fudgy brownies are moist, thick, and gooey, with a texture that is virtually identical to fudge, but not quite as dense and dense. When the brownies bake, the small air pockets in the batter expand, giving the brownies a cake-like texture and appearance.

    Can you add cocoa powder to boxed cake mix?

    A white cake mix may be used to produce a chocolate cake, and this is perfectly acceptable. Add 1/4 cup cocoa to the cake mix before proceeding with the rest of the ingredients as suggested. I’ve attached a second method for making a chocolate cake that involves the use of baking chocolate. Either option will be excellent! 16th of March, 2013.

    Is it better to use butter or oil for brownies?

    Brownies are moist and soft when made with butter or oil, but only butter will provide the aeration necessary for brownies to rise properly when baked with oil or butter. For a cake brownie, butter is a superior choice since it causes the dough to rise more effectively. Oil is permitted in the production of denser, fudge-type brownies.

    What is the best brownie mix?

    Here are the contenders for the BEST BROWNIE MIX TASTE TEST: Betty Crocker Fudge Brownie Mix is a baking mix made by Betty Crocker.Nestle Toll House Brownie Mix is a baking mix made by Nestle Toll House.Pillsbury Chocolate Fudge Brownie Mix is a chocolate brownie mix with a chocolate fudge flavor.

    1. Hershey’s Triple Chocolate Brownie Mix is a delicious treat.
    2. Betty Crocker Triple Chunk Brownie Mix is a brownie mix made by Betty Crocker.
    3. Duncan Hines Dark Chocolate Fudge Brownie Mix is a baking mix that contains dark chocolate and fudge.

    Mixture of Ghirardelli Triple Chocolate Brownies.

    Can I use brown sugar instead of white sugar in brownies?

    To make brown sugar a one-to-one substitution for white sugar in most baking recipes, follow the recipe directions exactly. Instead of using 1 cup white sugar in a recipe, use 1 cup brown sugar in place of the white sugar. However, the brown sugar may have an effect on the texture of your baked items, even though the sweetness level will remain unchanged.

    What can you add to brownie mix?

    What can I put in a package of brownies to make them taste even better? Increase the amount of chocolate. Fruit and nuts should be combined. Instead of water, milk should be used. Make a cup of coffee. Add a splash of vanilla extract. Give them a salty twist by seasoning them. Decorate the tops of them with something festive. Add in the chocolates.

    What makes brownies more chewy?

    While butter is the sole fat used in fudgy and cakey brownies, canola oil is added to chewy brownies to make them more moist and chewy (which is also why this version may remind you of the boxed mixes). Additionally, the use of brown sugar is critical since it accelerates the development of gluten, resulting in a chewier texture.

    Why don’t my brownies have a crust on top?

    When you use too many egg whites, you end up with too much water, which results in brownies with lots of holes on top instead of a lovely crust.

    Do brownies need baking soda or baking powder?

    Brownies are a favorite bake sale treat or dressed-up dessert because they are sweet and fudge-like in texture. While most baked goods, such as cookies and cakes, rely on baking powder for leavening, brownies require less leavening and may be made with baking soda in place of the traditional baking powder.

    What happens if you use baking soda instead of baking powder in brownies?

    A large amount of baking soda might result in a messe in the oven, and even if everything bakes up well, the flavor will be abominable. If you unintentionally use baking powder instead of baking soda, the flavor of your cake or baked goods may be bitter, and the texture of your cake or baked goods may be less fluffy. Make careful to follow the instructions on the recipe you’re using!

    What happens if I put baking soda instead of powder?

    If you substitute an equivalent amount of baking soda for baking powder in your baked products, they will lose their lift and your pancakes will be flatter than, well, pancakes if you do not use a baking powder substitute. Baking soda, on the other hand, can be used as a replacement for baking powder in some recipes.

    Cake Mix Brownies – Use Any Flavor!

    If you’re anything like me, you’ve undoubtedly got a few stray boxes of cake mix stashed away in the back of the cupboard somewhere.If that’s the case, here’s a quick and simple solution for transforming the cake mix into something other than cake…brownies!

    1. Best of all, you can make this cake with any flavor of cake mix you like.
    2. Strawberry and lemon are two of my favorite flavors — the strawberry being my fave.
    3. After that, you might wonder, ″Doesn’t using a different flavor make them not brownies, because brownies are typically chocolate?″ So, strictly speaking – according to today’s standards – you are accurate.

    But did you know that the first time the term ″brownies″ was used was in an 1896 Fannie Farmer cookbook, where the recipe called for molasses rather than chocolate?Did you know that?However, because you all know I’m a culinary rebel, I propose that we continue to refer to these brownies as such, regardless of the flavor.Apart from that, naming the strawberry ones pinkies and the lemon ones yellowies seems a little strange, doesn’t it?Whatever you choose to name them, I’m confident you’ll agree that they’re wonderful…and ridiculously simple to make!

    • There are only three materials required to make them.
    • Furthermore, these are a fantastic project for the youngsters to complete on their own!
    • Pour in a cup of chocolate chips, chopped pecans, walnuts, peanuts, toffee pieces, peanut butter chips, white chocolate chips, or whatever else you want to spice it up and give even more flavor to your cookie dough recipe.
    • Make sure to leave a comment below and tell me about all of the different combinations you came up with to make this very simple recipe your own!

    Cake Mix Brownies

    • Preparation Time 10 minutes is allotted. Cooking Time: 20 minutes a 15-ounce package cake mix (any flavor) (my favorites are dark chocolate, strawberry, and lemon)
    • 9 a 9-inch round cake pan
    • 1 cup chocolate chips* (optional – see note)
    • 1/3 cup vegetable oil
    • 2 big eggs
    • 1/3 cup flour
    • Prepare an 8×8-inch baking dish by gently spraying it with nonstick cooking spray and placing it in the oven at 350°F.
    • Combine the cake mix, oil, and eggs in a large mixing bowl until well combined. (Add the chocolate chips, if you’re using them, and combine thoroughly.) Continue stirring even though the mixture will be thick. Spread the mixture evenly into the baking dish that has been prepared. Bake for 20 minutes at 350°F. Allow for cooling before slicing.
    Chocolate chips are entirely optional and you could use other flavored chips for other cake mixes – white chocolate chips in strawberry and lemon mixes, peanut butter chips in chocolate, etc. The options are endless! Tag me on Instagram: @SouthernBite using the hashtagSouthernBite, so I can see how it turned out!

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    I like hearing from all of you! Please feel free to contact us with any comments, ideas, or questions. It is necessary to be considerate.

    No brownie mix in the cupboard? No problem! These delectable cake mix brownies use a different set of convenience items.

    If you were to ask me what my favorite dessert is, I would unquestionably say brownies.The reason for this is that they are dependable.It’s possible for cookies to be crumbly, pies to be soupy, and cakes to be greasy.

    1. (Check out these must-try tips for making your baked goods taste even better.) Brownies, in all of their decadent and fudgy deliciousness, are always a delight to consume.
    2. (These are the brownie recipes that we enjoy the most.) When smothered in rich, creamy frosting and studded with toasted nuts, served with a glass of cold milk or a generous scoop of ice cream, this chocolate bar is a classic dessert staple for good reason: it’s delicious!
    3. However, despite my like for brownies, I must confess that I seldom take the effort to prepare them from scratch.

    When I bake brownies, like the San Franciscan that I am, I usually just go for the Ghirardelli Dark Chocolate Premium Brownie Mix (and this handy Baker’s Edge pan), but I recently discovered another ″mix″ approach that I’d never considered before.Instead of brownie mix, you may substitute pudding and cake mixes for moist, equally delectable outcomes.This approach, which requires only four ingredients and three procedures, is so simple and seductive that it essentially eliminates the need for brownie mixes (but not quite).Continue reading to find out how to create cake mix brownies step by step.Hey there, baker!Come on over to Bakeable, our online baking community, where you’ll find our greatest baking techniques and the most popular recipes on the internet.

    • Then post pictures of your baked goods to our Bakeable Facebook group.
    • We’d be delighted to see them.

    How to Make Cake Mix Brownies

    You’ll need:

    • The following ingredients: 1 package (3.9 ounces) instant chocolate pudding mix (plus the other ingredients listed on the package)
    • 1 package chocolate cake mix (regular size)
    • 2 cups (12 ounces) semisweet chocolate chips
    • Confectioners’ sugar
    • optional vanilla ice cream
    • 1 package chocolate cake mix (large size).


    • Whisk
    • 15x10x1-in baking pan

    Step 1: Combine

    Prepare the chocolate pudding mix according per the package directions.After that, stir in the dry cake mix (keep in mind that you won’t need any of the other ingredients mentioned on the package).Add in the chocolate chips and mix well.

    1. Test Kitchen is a place where you may try out new recipes.
    2. For a new layer of taste, consider substituting semisweet chocolate chips with peanut butter chips, chopped walnuts, or other common mix-ins instead of the semisweet chocolate chips in the recipe below.
    3. Other delicious recipes that start with a box of chocolate pudding mix may be found by clicking here.

    Step 2: Bake

    Pour the deliciously chunky mixture into a prepared baking sheet and spread it out evenly in the pan to prevent it from sticking. Bake the bars at 350 degrees for 30-35 minutes, or until the tops of the bars bounce back when lightly touched.

    Step 3: Dust (and eat!)

    Sprinkle confectioners’ sugar over the bars once they have been allowed to cool completely.Cut the bars into serving-size pieces.Add a spoonful of softened vanilla (or chocolate or mint or cookies ‘n’ cream) ice cream to the top of each dish if you want to indulge.

    1. Mmm!
    2. Test Kitchen Tip: Before baking, line the pan with aluminum foil to make it easier to cut the brownies.
    3. It is important to allow the foil’s edges to hang over the sides of the pan so that they may be used as handles.

    When the brownies have cooled completely, remove them from the pan using the foil and cut them into bars, squares, or diamond shapes.

    Can you use expired cake mix?

    The quick answer is that sure, it is possible.People who are generally healthy can consume cake mixes up to five months beyond their best-by date, provided that they have been stored in a cold and dry environment.(Here are some additional items that can be consumed after their expiration date.) However, we do not recommend using outdated chocolate chips for this recipe since they may result in a lackluster or off-flavorful outcome in the final product.

    1. And, after all, isn’t the goal to achieve the greatest amount of chocolate taste possible?
    2. Taste of Home has compiled the best dessert bar recipes from throughout the country.
    3. Whether you’re preparing for a bake sale, organizing a potluck, or simply craving a sweet treat, these dessert bar recipes are sure to fulfill your sweet cravings.

    We searched every state for the greatest dessert bar recipe and came up with a shortlist.Recipes for pumpkin bars, berry bars, brownies, blondies, and other sweet treats are included.Do you have a sweet tooth for cake, cookies, or other sweets?Find the greatest dessert dish in every state by visiting this page.

    Alabama: White Chocolate Cereal Bars

    This creative twist on conventional crispy sweets was shared with me by a friend. My husband adores them, and I like how quickly they can be prepared, which allows me to be more productive. — Anne Powers of Munford, Alabama, is a writer.

    Alaska: Chocolate Peanut Butter Dream Bars

    Who doesn’t enjoy this sweet and savory pairing? To decorate the tops of these chocolate peanut butter dream bars, use your preferred mix of candy to decorate them. Anchorage, Alaska resident Cindi DeClue writes:

    Arizona: Lemon Bars

    These simple lemon bars are adapted from a recipe in my mother’s recipe collection. It’s been a long time since I’ve been there. This simple lemon bar recipe has a delicious tart flavor, and it’s always a favorite with everyone who tastes it. They make a lovely accent to a tray of cookies because of their color and form. E. Soucy, Mesa, Arizona, writes:

    Arkansas: Sweet Potato Cream Cheese Bars

    For those who prefer anything other than pumpkin, these sweet potato snacks make an excellent substitute. Make these ahead of time; they’ll taste even better if you chill them overnight. Debbie Glasscock of Conway, Arkansas, provided this response.

    California: Audrey’s Lemon Meringue Bars

    • We are constantly looking for innovative methods to prepare and serve the fruit from our lemon tree.
    • I was inspired to make a lemon dessert by my 13-year-old daughter, Audrey, who opted to combine two of my favorite lemon desserts: lemon bars and lemon meringue pie.
    • These delectable lemon meringue bars were created after several long hours in the kitchen (and fending off her brothers’ horde) were spent.
    • —Monica Fearnside, of Rancho Palos Verdes, in the United States

    Colorado: Raspberry Patch Crumb Bars

    For an extra crunch, mix a handful of chopped nuts into the delicious crumb topping before baking the fresh fruit bars. Everyone will be tempted to partake. — Leanna M. Thorne of Lakewood, Colorado, submitted this entry.

    Connecticut: Marshmallow Puffs

    These treats, made with peanut butter, chocolate, and marshmallows, were a huge hit with our three children when they were younger, and I continue to make them for our two grandchildren now that they are older. They’re especially useful during the holidays, when time is at a premium. Doug Cagenello of Simsbury, Connecticut, sent in this message

    Delaware: Chocolate Pistachio Biscotti

    Chocolate, pistachios, and cranberries come together to form a visually arresting and tasty trio. The addition of cranberries to this recipe enhanced the acidity, texture, and color of the dish. — Gilda Lester of Millsboro, Delaware, is a writer.

    Florida: Chocolate Salted Caramel Bars

    • Cooking with diverse recipes and combining old and fresh flavors is something I like doing.
    • My family and I have been preparing this shortbread for almost 20 years, and we have finally discovered the ideal match!
    • To make this dessert, I used my favorite shortbread crust and stacked it with salted caramel and dark chocolate.
    • I hope you like it as much as I do!
    • I can’t stop eating it, and it’s fast becoming a family favorite as well as a favorite among my clients.
    • Even more gooey delight may be added by drizzling bottled caramel sauce on top.

    —Lisa Glenn, of Sarasota, Florida

    Georgia: Raspberry & Chocolate Shortbread Bars

    When I was a youngster, I came to the conclusion that chocolate and raspberries were a match made in heaven, and that any delicacy prepared with these two delectable components would be at the top of my wish list for the holidays. Use whatever seedless jam or preserves you choose; raspberry is our favorite, but any fruit preserves will do. Lawrenceville, Georgia resident Lilly Julow writes:

    Hawaii: Angela’s XOXO Shortbread Brownies

    Everyone enjoys a good brownie. This one has a buttery crust and a sweet finish, owing to the addition of a piece of candy to the top of the pie. In Hilo, Hawaii, Angie Kamakana Baptista writes:

    Idaho: Toffee Turtle Squares

    Here’s a simple method for making turtle candies for a large number of people. Because these bars are quite rich, a little square will suffice. Boise, Idaho resident Glenna Tooman shared her thoughts on the subject.

    Illinois: Chocolate Chip Blondies

    These chocolate chip bars will appeal to those who prefer the flavor of a traditional cookie, as they include the same delicious flavor as the cookie. This blondie recipe comes up in a jiffy, tastes delicious, and is excellent for those times when unexpected company stops by or you need a sweet treat in a hurry. —Rhonda Knight of Hecker, Illinois, who contributed to this article

    Indiana: Lemon Bars with Cream Cheese Frosting

    This recipe for lemon bars with cream cheese icing was the winning entry in a baking competition at Purdue University. The lovely topping, I believe, will be a hit with you. —Michael Hunter, of Fort Wayne, in the United States

    Iowa: Peach Crumble Bars

    My favorite way to enjoy these bars is to eat one while sitting on the porch with an iced drink in hand, watching the world go by. Make these for any event, and they will be devoured in no time. Allison Billhorn, of Wilton, Iowa

    Kansas: Peanut Brittle Bars

    Making these bars with the old-fashioned flavor of peanut brittle and delectable chocolate chips transforms them into a delightful treat and highly anticipated holiday present. This is the best recipe for peanut candy bars that you will ever find. — Kristin Gleason of St. John, Kansas, was the winner.

    Kentucky: Zucchini Walnut Cake

    • Aside from those who grow their own vegetables, who doesn’t have extra zucchini?
    • When zucchini is in plenty, I shred and store a large amount so that I may create this luscious zucchini cake recipe all year long when the weather turns cold.
    • The cream cheese frosting is delicious, and the large pan of it always disappears quickly at picnics and potlucks.
    • • Marie Hoyer, a resident of Hodgenville, Kentucky

    Louisiana: Chewy Pecan Pie Bars

    This dessert is a personal favorite of my husband’s. I’ve been making these bars for many years, and my family and friends still rave about them. It’s not a problem for me to make this recipe because it’s about as simple as baking can be! Shreveport, Louisiana resident Judy Taylor contributed to this article.

    Maine: Blueberry Lattice Bars

    Because our community has an annual blueberry festival, my daughters and I are constantly on the lookout for new berry dishes to participate in the festival’s cooking competition. One year, these beautiful, delectable bars were awarded a blue medal. — Debbie Ayers of Baileyville, Maine, is a writer.

    Maryland: Chocolate Mint Brownies

    It is one of the finest aspects of this recipe that these mint chocolate brownies get even more moist after being stored in the refrigerator for a day or two. At our house, the difficulty is that no one can leave them alone for that long of a period of time! She is Helen Baines, of Elkton, Maryland.

    Massachusetts: Caramel Snickerdoodle Bars

    If you’re like me and can’t pick between two of your favorite sweets, what do you do? I put them together! This snickerdoodle-blondie hybrid turned out even better when drizzled with caramel, which is a favorite of mine. The following is from Niki Plourde of Gardner, Massachusetts:

    Michigan: Cherry Bars

    Simple pantry items and cherry pie filling allow you to whip up a pan of these festive treats in about 20 minutes. Because of the simplicity of preparation and the attractive colors, they are bound to become a Christmas classic. The author, Jane Kamp of Grand Rapids, Michigan

    Minnesota: Caramel Brownies

    Cooking is something I like doing. Even though my family can’t possible consume everything I bake, my coworkers are always willing to try them—particularly these rich, chewy brownies that are packed with gooey caramel, chocolate chips, and crunchy walnuts. Claire Bakke of Coon Rapids, Minnesota, sent in this message:

    Mississippi: Chocolate Chip Bars

    When I tell people that these chocolate chip bars are made in the microwave, they’re usually a little startled. The bars, which are densely packed with chocolate chips, are especially delicious when served over a tall glass of cold milk. Mrs. Shirley A. Glaab of Hattiesburg, Mississippi sent this message:

    Missouri: Easy Cake Mix Bars

    I bring this dessert to work with me on Fridays as a pick-me-up. It’s one of my all-time favorite recipes for yellow cake bars. I enjoy distributing them since they are simple to prepare, simple to consume, and simple on the pocketbook. “I’m from Ballwin, Missouri,” says Amy Rose

    Montana: Double Nut Baklava

    It may take some time to prepare this decadent, buttery delight, but the results are well worth the wait! Kari Kelley of Plains, Montana says the combination of coconut, pecans, and macadamia nuts is irresistibly delicious.

    Nebraska: Frosted Banana Bars

    My husband and I reside in a small rural agricultural town, and these bars are usually a success at potlucks in our neighborhood. In addition, I prefer to have them available for coffee hour after church. It is because they are so moist and tasty that they don’t last long wherever I carry them. Karen Dryak of Niobrara, Nebraska, contributed to this article.

    Nevada: Apple Caramel Cheesecake Bars

    Recipe for apple cream cheese bars has a streusel topping that is very delicious and can’t be stopped at just one bite. If you are unable to resist a ″tasting test″ before a gathering, simply place each apple bar on a serving tray and no one will suspect that a piece has been removed from the pan! —Katherine White, from Henderson, Nevada.

    New Hampshire: Gingerbread-Pumpkin Cheesecake Bars

    Gingersnaps with pumpkin dip are a party favorite of ours. Those tastes came together to create a delicious hybrid of gingerbread bar cookies and cheesecake that was really delicious. Kathy Rhodebeck of Penacook, New Hampshire, contributed to this article.

    New Jersey: Chocolate Cheesecake Bars

    When you don’t have time to make a traditional cheesecake, this quick and easy recipe will suffice. A creamy fudgy filling is encased in an almond-flavored dough that acts as both the crust and the topping. The writer, Louise Good, of Flemington, New Jersey

    New Mexico: Peanut Butter Cake Bars

    These cake-like bars are densely filled with peanut butter and chocolate chips, and they’re excellent for serving at any gathering. These treasures are sure to delight both children and adults alike. • Charlotte Ennis from Lake Arthur, New Mexico

    New York: Magic Bars

    These buttery bar cookies will melt in your mouth as you eat them! They’re great to keep on hand for when you need a snack. — Pauline Schrag and Theresa, both from New York

    North Carolina: Orange Cashew Bars

    In this Christmas bar, two of my favorite ingredients, oranges and cashews, come together in a delicious way—especially when you use freshly squeezed orange juice in the glaze. Cullowhee, North Carolina resident Anna Wood

    North Dakota: Rhubarb Cheesecake Squares

    The fact that it’s rhubarb season means that you should try this thick and tart cheese bar. It’s sure to be a hit with any rhubarb enthusiasts you know. — Sharon Schmidt of Mandan, North Dakota, is a writer.

    Ohio: Easy Pecan Pie Bars

    I’m constantly on the lookout for quick and easy meals to bring to the teachers’ lounge. These pecan pie bars made with a shortcut are a huge hit with the crew. Defiance, Ohio resident Katrina Yoder

    Oklahoma: Strawberry Oatmeal Bars

    These strawberry oatmeal treats are certainly one-of-a-kind, thanks to their delicious filling and fluffy coconut top layer. I love how they make my Christmas treats seem more festive. — Gage, Oklahoma resident Flo Burtnett

    Oregon: Cookies & Cream Brownies

    You won’t want to cover the marbled top of these brownies with frosting because it’s too beautiful to hide. Furthermore, the delectable cream cheese coating gives them the appearance of being previously frosted. The crushed cookies give the dish an additional layer of chocolate taste as well as a satisfying crunch. • Darlene Brenden, from Salem, Oregon

    Pennsylvania: Spiced Pumpkin Bars

    These bars are moist, and the pumpkin and spice tastes are prominent. When I wish to minimize the cholesterol in a recipe, I use egg whites for the whole egg. The following is an email from Richard Case of Johnstown, Pennsylvania

    Rhode Island: Black Bean Brownies

    You’d never think that a can of black beans went into making these decadent, velvety chocolate sweets. I never would have guessed that black bean brownies could be so delicious! — Kathy Hewitt of Cranston, Rhode Island, submitted this entry.

    South Carolina: Rhubarb Oat Bars

    These chewy rhubarb bars have the perfect balance of acidity and sweetness to satisfy any sweet tooth. They’re simply unbeatable in every way! — Renette Cressey of Fort Mill, South Carolina, was the subject of this article.

    South Dakota: Gooey Chocolate-Peanut Bars

    These are quite simple to create and need very little effort. This is a terrific item to bundle up for college students who are searching for a little bit familiar. Everyone will be clamoring for this dish. — Elaine Grimme of Sioux Falls, South Dakota, is a writer.

    Tennessee: Cherry Cobbler Bars

    • Do you have a craving for a fruit cobbler that has just come out of the oven?
    • This brightened-up take on a traditional delight is the epitome of old-fashioned comfort food at its finest.
    • A festive addition to a holiday table, the cherries bursting out of the topping offer a touch of elegance.
    • Feel free to experiment with different flavors of pie filling to suit your preferences.
    • —Mary Boge, of Red Boiling Springs, in the state of Tennessee

    Texas: Key Lime Blondie Bars

    Here’s a tropical twist on a classic dessert recipe. These Key lime bars blend the flavor of the original pie with a blondie batter and cream cheese frosting for a unique twist on the classic dessert. If you like a thicker crust, go ahead and do so. — Kristin LaBoon from Austin, Texas, sent in this entry.

    Utah: Strawberry Rhubarb Cheesecake Bars

    These cheesecake bars are layered with a buttery pecan shortbread crust, a rich and creamy filling, and a sweet-tart strawberry rhubarb jam for a sweet-tart flavor combination. If you want to make bigger squares, cut them into nine bars rather than 16. • Amanda Scarlati (Sandy, UT)

    Vermont: Warren’s Oatmeal Jam Squares

    I still like baking, even at the age of 102. This recipe is something I cook in my toaster oven for my fellow residents at our senior care facility. Townshend, Vermont resident Warren Patrick

    Virginia: Peanut Butter Pretzel Squares

    What’s the secret to these decadent no-bake bites? Pretzels are baked into the crust. They give a salty bite to the classic peanut butter and chocolate marriage, making it even more delicious. —Jennifer Beckman from Falls Church, Virginia.

    Washington: No-Bake Cereal Cookie Bars

    We get out all of the ingredients for these chewy snacks, such as raisins and coconut, and mix them together. Once the bars are in the pan, sprinkle on the M&M’s to provide a pop of color to the finished product. Then push them all the way in. —Connie Craig, of Lakewood, Washington, U.S.

    West Virginia: Chocolate Pecan Pie Bars

    These delicious pecan bars begin with a handmade pastry crust and are topped with generous amounts of semisweet chocolate. A Christmas bake sale or an informal get-together would be ideal for these treats. — Heather Biedler of Martinsburg, West Virginia, submitted this entry.

    Wisconsin: Rustic Nut Bars

    My pals like chewing into these chewy, gooey bars, which have a shortbread-like crust and a wonderfully nutty topping that they can’t get enough of. Barbara Driscoll of West Allis, Wisconsin, sent in this message.

    Wyoming: Banana Split Cake Bars

    Summer isn’t summer unless you’ve had a banana split or two, and these playful bars deliver the same delectable flavor in a portable, potluck-friendly package. Jamey McBurnett of Rock Springs, Wyoming, shared his thoughts on the subject.

    Cake Mix Brownies

    Mixture for Baking (also known as ″Cake Mix″ or ″Cake Mixer″). A wonderful alternative to making brownies from scratch if you don’t want to make them from scratch or don’t have a brownie mix on hand. To create brownies from a chocolate cake mix, you only need four easy ingredients. Hot out of the oven, serve them with a dollop of Homemade Whipped Cream or Ice Cream.

    Why This Recipe Works

    • The cake mix already contains flour, chocolate, and sweetener in one convenient package!
    • With the addition of more fat (chocolate chips and oil), you may boost the fat to flour ratio of the cake mix, resulting in a brownie that is somewhat fudgy while yet remaining slightly cakey.
    • If you use a cake mix instead of cooking brownies from scratch, you’ll save time.


    These Cake Mix Brownies are made with only four easy ingredients: cake mix, cocoa powder, vanilla extract, and chocolate chips.

    1. Chocolate Cake Mix (any brand), Vegetable Oil, Eggs, and Chocolate Chips are required.

    How To Make This Recipe

    To begin, preheat your oven to 350 degrees and coat an 8-inch or 9-inch baking pan with nonstick cooking spray. Combine the cake mix, vegetable oil, and eggs in a large mixing basin. Then mix in the chocolate chunks until well combined.

    The resulting mixture will be thick. Using a wooden spoon or a spatula, push the batter into the pan that has been previously prepared. For 18-20 minutes, bake at 350°F. Allow it cool for 10 minutes before cutting into 9 big brownies (33) or 16 mini brownies (44) to serve as dessert. With whipped cream or ice cream, this dessert is a must!

    Recipe FAQ’s

    • When it comes to cake mixes, what is the difference between them?
    • A cake mix will have a greater amount of leavener to help it rise, but a brownie mix will contain a much less amount.
    • Brownie mixtures are also often higher in sugar and chocolate than chocolate cake mixes, which is another advantage.
    • What makes brownies fudgy or cakey is determined by the ingredients used.
    • Fudgy brownies have a greater fat-to-flour ratio and include less leavener than traditional brownies.

    Did you make this recipe?!

    • Would love to hear your thoughts on this dish if you try it out! Come down to the comment area and establish a relationship with me. To ensure that you never miss a new recipe, sign up for our Weekly Newsletter today. ▢ Chocolate Cake Mix (about 15.25 oz), 12 cup vegetable oil, 2 eggs, 1 cup semisweet chocolate chips
    • Preheat the oven to 350°F, and set aside.
    • Prepare an 8-inch or 9-inch baking pan by spraying it with baking spray or rubbing it with oil.
    • In a large mixing bowl, whisk together the cake mix, oil, and eggs until completely blended and smooth. Fold in the chocolate chips until well combined.
    • Pour the batter into the baking pan (it will be thick), pressing it down to ensure that it covers the entire pan evenly.
    • Bake the brownies for 18-20 minutes at 350 degrees.
    • Allow the brownies to cool for 10 minutes.
    • Cut the brownies into 9 big squares (33) or 16 smaller squares (44) depending on your preference.
    • Dessert ideas: serve with ice cream or homemade whipped cream for a spectacular dessert.
    • Can sub the chocolate chips for: dark chocolate chips
    • \s white chocolate chips
    • Continue to the Comments 1 brownie |
    • 440 calories |
    • 46 grams of carbohydrates |
    • 5 grams of protein |
    • 28 grams of fat |
    • 16 grams of saturated fat |

    1 gram of trans fat |Cholesterol: 38 milligrams |Sodium: 412 milligrams |

    Potassium: 285 milligrams |Fiber: 3 grams |Sugar: 26 grams |Vitamin A: 64 international units |Calcium: 90 milligrams |

    • Iron: 4 milligrams If nutrition information are provided, they have been determined as an approximation to the best of our knowledge and are subject to change.
    • Susie Weinrich is the recipe developer, culinary photographer, and content producer of Mom’s Dinner.
    • She lives in New York City with her family.
    • She has more than 20 years of experience in the food industry to her credit.
    • Susie is currently a contributor to Mom’s Dinner, where she offers all of her recipes and cooking knowledge.
    1. You will find her recipes to be simple to follow and full of helpful hints and tactics to ensure that the meal you are preparing comes out well!

    How to Turn Brownie Mix into Cake (with Just 3 Ingredients)

    • Assume you’ve been tasked with baking a cake, but all you have on hand is a box of brownie mix from the cupboard.
    • Don’t be concerned, we’ve got you covered.
    • The recipe for brownie mix may be transformed into a rich moist chocolate cake by making a few simple adjustments to the ingredients.
    • My name is Angie, and I’m a self-taught baker who has been involved in the baking industry for over 10 years.
    • Before I started baking from scratch, I relied on brownie, cake, and cookie mixes to get me through the week.
    • My friends and family assisted me in whipping up several last-minute sweets that I would bring to school and gatherings.

    The trick is that you don’t need to keep as many cartons of cake mix on hand as you would think.A box of brownie mix gives you the best of both worlds in terms of taste and convenience.Throughout this essay, I’ll teach you how to transform a brownie mix into a cake from scratch.

    Are you ready to witness something extraordinary?Let’s get this party started.

    Brownie vs. Cake

    • Brownies and cake are quite similar in appearance, and it’s simple to mistake them for one another.
    • There are, however, a few key differences that distinguish them from one another.
    • Brownies have a soft and chewy texture when it comes to texture.
    • They’re also a little denser.
    • Cake, on the other hand, is lighter, softer, and more crumbly in texture than cookies.
    • While rising is incredibly crucial for cakes, it is not as vital for brownies, as it is for other baked goods.

    The leavanation in brownies is caused by the eggs being aerated with sugar, which creates air bubbles inside the batter.Chemical leavening agents are used to give cakes a crumbly texture and to aid in the rising of the cakes.This could refer to baking soda, baking powder, or a combination of the two.

    Cakes also include a significant amount of wheat, which helps to give them structure.The following are the three components that must be changed in order to transform a brownie into a cake.

    1. Fat

    • If you’ve ever baked a brownie, you’ll be familiar with the amount of butter that needs to be used.
    • Brownies should be moist and fudgy in the ideal situation.
    • You guessed it: fat, and there’s a lot more of it than you’d expect to need to make a cake this fluffy.
    • Adding some applesauce or buttermilk will assist to compensate for the difference in fat content.
    • Anything that helps the cake retain moisture without adding oil or density will work well to make up the difference.
    • To replace each part of fat with one part of the substitution, use one part of the substitution.

    2. Eggs

    • Baked goods, including cakes and brownies, require the use of eggs.
    • Egg whites are frequently used as a natural leavening agent in baking, and they contribute to the creation of a cake that is light and fluffy.
    • However, because egg yolks are technically a type of fat as well, they will aid in thickening the batter as well as making the finished product denser.
    • In order to transform your brownies into a cake, you can incorporate an additional aerated egg or egg white into your batter.

    3. Leavening Agent

    • Brownies should not contain any chemical leavening agents unless you are following a recipe for cakey brownies, which should be the exception in most cases.
    • Because of the aeration of the eggs and sugar, the ideal brownies have a slight rise to their tops.
    • The incorporation of air, on the other hand, is particularly significant in cakes and is a distinguishing characteristic of them.
    • One to two teaspoons of baking powder should be added to each box of brownie mix, depending on its size.
    • This will ensure that your brownies rise to the level of a gorgeous fluffy cake when baked.
    • Baking soda can be used in place of baking powder, but only in tiny amounts and only if you are included acidic substances in your recipe.

    This may be anything from lemon juice to applesauce to buttermil

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