Cassandra has spent a lot of time in the kitchen and has lots of tips to share with her readers.
Craving Brownies, and No Ingredients
So, there I was, staring into the pantry. I knew what I wanted and also knew I didn't have it. I wanted brownies. The warm, chocolatey, gooey brownies with a nice glass of milk. All we had in the pantry was cake mix. Blah . . . that's just not the same.
Then I remembered that on Pinterest lately, there has been a huge deal of cake mix brownie bars going around, so I turned to the internet. I found a few recipes and decided to combine a few things here and a little there to make my own brownie bars. I must say, what turned out was really, really good!
|Prep time||Cook time||Ready in||Yields|
12 bars (depending on how you cut the bars)
- 9x13 inch baking pan
- cooking spray
- 1 stick butter
- 1 box moist-recipe white cake mix, any cake mix can be used but if you use chocolate you might not want to add the cocoa
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons water
- 2 1/2 tablespoons cocoa, added just to make it more chocolatey
- 3 square cubes grated bakers chocolate, you can use chocolate chips (I didn't have any)
- large spoon
- electric mixer with beaters
- large mixing bowl
- Preheat your oven to 350 degrees F.
- Spray the bottom and sides of a baking pan thoroughly with cooking spray. (I didn't have cooking spray, so I just used the Crisco like my mom did when I was little.)
- Place the stick of butter in a microwave-safe container and heat for 30 seconds on medium-high heat or until melted.
- Combine cake mix, melted butter, brown sugar, egg, and water in a large mixing bowl. Mix it with an electric mixer for 1 to 2 minutes or until thick and creamy. The mixture should resemble a thick cake or brownie batter (almost like cookie dough).
- Mix 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 for 30 to 35 minutes or until a dry crust forms over the top of the brownies. (I took mine out at 30 minutes because my family likes the soft centers.)
- Remove the pan from the oven with pot holders or oven mitts and allow the brownies to cool completely. Place it on a cooling rack to speed cooling, if desired.
- Cut brownies into 2- or 3-inch bars and serve.
Tips and Warnings
- Refrigerate any unused batter portion immediately. Cake-mix brownies will keep in the refrigerator for 3 to 5 days.
- Add frosting, sprinkles, caramel, etc., for more decadent brownies.
- You can use white chocolate, caramel, mint, peanut butter, or butterscotch chips instead of the chocolate ones if you want.
- This recipe will make brownies out of any cake mix! I suggest using any moist recipe, but any flavor will work. Red velvet, fruit-flavored, devil's food, white, yellow, chocolate, anything.