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How to Make Brownies from a Cake Mix
I was really in the mood for brownies today and am always willing to try a new recipe. I found one online at Cooks.com that used cake mix as the starter for the brownies. I happened to have a yellow cake mix in my pantry and I first needed to convert this to chocolate cake mix, as the recipe called for. I read various different ways to do this and decided on a combination of pudding mix, cocoa powder and powdered sugar. I also increased the amount of butter and water in the recipe a little bit. The original recipe called for a devil's food cake mix, 2/3 C water and 1/4 cup oil. I used a cup of water instead and 1/3 cup melted butter (in place of oil).
I have tried making a batch of brownies from a cake mix before, and I just was not overly impressed with the results. This batch, however, turned out wonderfully! They come out a little more cakey than I normally make, mine are usually more fudgey. But these stay so moist, I really love this batch of brownies. I can tell there is pudding added into the mix and it gives the brownies a nice, light texture. These are not heavy brownies at all. I am quite pleased with this batch and will be making them again sometime. I do think I will try making these without pudding sometime, so I can see the difference in texture when I add a 1/4 C cocoa powder instead of the pudding mix. I do love experimenting with brownies and am happy I came up with this recipe out of the many I looked at online. If you try it out, I hope you enjoy the results as much as I did!
- 1 Yellow cake mix
- 1 instant chocolate pudding mix
- 3 Tbsp cocoa powder
- 1 Tbsp powdered sugar
- 1 C water
- 1/3 C butter, melted
- 1 egg
- Preheat oven to 325°. In a large mixing bowl, combine a yellow cake mix, chocolate pudding mix and cocoa powder to make the dry brownie mix. Add the tablespoon of powdered sugar to help sweeten the additional cocoa powder.
- Melt the butter. Add the wet ingredients (melted butter, egg and water) into the dry ingredients. Mix well, the batter will be stiff.
- Lightly grease a 9 x 13" pan with non-stick cooking spray. I use a glass Pyrex dish for brownies. Pour the batter into the pan, spreading out with a spatula. Cook for 25-30 minutes, checking at 20 minutes with a toothpick. The toothpick should be placed into the brownies about 2 inches from the side and should come out mostly clean. I prefer to undercook my brownies by a minute or two, so I am always watching them closely at the end.
- The brownies will also begin to pull away from the edges of the pan when they are done. After pulling them out of the oven, I sprinkle my brownies with powdered sugar to dress them up a bit. Let them completely cool and then cut and serve. Enjoy!