Featured Recipe

Cake Mix Brownies Twist

Name: Cake Mix Brownies Twist
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 9 servings
Ingredients: 1 box chocolate cake mix; 3 large eggs; ½ cup melted butter instead vegetable oil; 2 tablespoons unsweetened cocoa powder replace part of cake mix; ½ cup semi-sweet chocolate chunks; cooking spray; parchment paper

By Kate

Created on 17 January 2026

A quick, no-fuss brownie using boxed cake mix. Eggs and oil bind the batter; swapping vegetable oil for melted butter adds richness. Replacing part of the cake mix with cocoa powder deepens flavor. Fold in semi-sweet chocolate chunks for bursts of gooey texture. Bake until the edges pull away and the center springs back lightly. Parchment-lined pan ensures easy release. Key: watch for crackly top as sign of doneness, not just timer. Cool slightly, cut warm for fudgiest results. Simple pantry-based dessert with a foolproof procedure, ideal when time and ingredients run low.

Prep: 7 min

Cook: 23 min

Total: 30 min

Serves: 9 servings

dessert brownies chocolate quick recipes baking

Introduction

Brownies from cake mix? Easy cheat when you crave something chocolaty but lack traditional cocoa powder or time. Swapping oil for butter roots the flavor in richness, not just sweetness or fat. Adding a little cocoa powder ramps the dark chocolate vibe up a notch, making it less cake and more brownie, distinguishing the dense, fudgy texture from something gummy or dry. Chocolate chunks folding in offer oasis of molten taste across the chew. The method is forgiving but watch baking cues over a stopwatch. Crackly tops, edges pulling away, crumbly toothpick-test crumbs are your bake signals. No fluff, just straightforward guidance from mixing bowl to cooling rack. Start preheated pan, not cold; it changes rise and crust formation. Trust senses, not clock alone. Brownies come from feel, visuals, smells—fresh-out-the-oven chocolate aroma means you’re close, not overbaked. Saved scraps for a snack are welcome too.

Ingredients

1 box chocolate cake mix

3 large eggs

½ cup melted butter instead vegetable oil

2 tablespoons unsweetened cocoa powder replace part of cake mix

½ cup semi-sweet chocolate chunks

cooking spray

parchment paper

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About the ingredients

Cake mix shortcuts many ingredients but can taste artificial or overly sweet. Replacing oil with melted butter adds depth—don’t just dump vegetable oils for nothing. Cocoa powder added intensifies chocolate tones; use unsweetened to avoid mistakenly sweetening too much. If no chocolate chunks, chopped nuts or dried cherries also work for texture and flavor shift. Parchment lining—don’t just spray; that’s corner-cutting trouble later when brownies stick and tear. Eggs act as binder and determine brownie structure: bigger eggs = less dryness. Use room-temp eggs for best mixing and texture until batter’s even. Don’t overmix or develop gluten and you’ll avoid cake-like rubbery instead of fudgy. For vegan or allergy swaps, applesauce or flax eggs can replace some binding but expect texture shifts and less rise. Watch sugar content—cake mix often high; adding cocoa powder dulls sweet edge balance, so you might want fewer add-ins than typical brownies. Better to adjust sweetness than end bitter or too cloying.

Method

Preparation

Oven set 345°F. An 8×8 pan. Spray well. Line with parchment. Don't skip lining; it stops sticking nightmares. Trim parchment edges to fit snugly—no folds.

Mixing

In big bowl: Crack eggs, pour melted butter not vegetable oil—better flavor and chew. Dump cake mix minus 2 tablespoons replaced by cocoa powder (fold cocoa in dry before mixing with wet). Stir together but don’t overwork. Folding chocolate chunks last, gently. Keep batter thick, shiny, clumpy. If it’s too runny, you've added too much liquid or not enough cocoa; add a pinch of cocoa powder or more cake mix.

Baking

Spread batter evenly. Tap pan on counter to settle air bubbles. Place mid-oven rack. Listen for quiet crackle as brownies bake. Timer: 18–23 minutes, but check sooner. Toothpick must come out with some moist crumbs, not wet batter. Top should be matte, cracked, not shiny or wet. Edges will pull from pan sides, a golden-brown signal. If you rush, brownies dry; too slow and they fudge will be missing.

Cooling and Serving

Cool pan on wire rack 10–15 minutes minimum. Warm brownies cut easier, retain fudginess. Use parchment edges to lift. For cleaner cuts, chill for 20 minutes then use a sharp knife heated under hot water and dried between slices. Scoring top first helps control breaks.

Technique Tips

Preheat choreography isn’t just habit; hot ovens mean immediate batter reaction. Baking pan prep critical—splashing oil instead of lining? Risk burn marks and peel headaches. Folding means light, gentle strokes wrapping air bubbles and chunks. Over stirring kills light crumb and chewy bit contrast, so slow and easy. Chocolate chunks last to keep from melting early and color batter spots. Use toothpick test carefully; no dry poke needed, moist crumbs ok. Forget time-only baking, watch edges pull from pan and observe surface texture changes—matte cracked tops beat shiny wet gloss. Cooling at room temperature loosens centre and firms edges, avoid chopping hot or raw too soon, cuts sloppy chunks or smashed squares. Parchment “handles” save uplift jiggling. If lacking parchment, greased pan and dusting flour or cocoa powder works too but expect messier aftermath. Sharp, warm knife slices clean lines, keep blade wiped dry between. For extra smoky depth, sprinkle espresso powder in batter before mixing, subtle but real difference in background notes.

Chef's Notes

💡 Monitor the edges. When the brownies start pulling away from the sides, it's close. That’s a sign they’re done, not just the timer.
💡 Use parchment for easy removal. Without it, expect sticky mess. Trim edges to avoid folds that catch batter—get it snug.
💡 Worried about texture? Too runny? Add a bit more cake mix or cocoa. Keep batter thick, shiny, clumpy for best results.
💡 Testing doneness? Use a toothpick—moist crumbs are good, wet batter isn’t. Crackly top means it’s close, smooth is too wet.
💡 Use room-temp eggs—they mix better. Larger eggs create less dryness, balance the fudgy texture. Don't skip that step.