Just four ingredients and five minutes of prep mean this brownie recipe without eggs might be the easiest—and the best—ever.
In baked goods, eggs serve the purpose of being a binder and/or a leavening agent. You don’t need eggs to make this batch of brownies, though. The cake mix in this recipe provides a little bit of leavening while the pudding, made with milk, brings all of the ingredients together. Bonus: You can only imagine how much gooey goodness the pudding adds to these triple chocolate treats!
1 package (3.9 ounces) instant chocolate pudding mix (plus the milk needed to make the pudding)
1 package chocolate cake mix (regular size)
2 cups (12 ounces) semisweet chocolate chips
Confectioners’ sugar
Instructions
Step 1: Mix the pudding
Most instant pudding requires the addition of cold milk. You should need about 2 cups. Mix in and move on to the next step—no need to let the pudding set.
Step 2: Whisk in cake mix
Have fun with your selection of boxed cake mix! Try dark chocolate, devil’s-food cake or another non-standard chocolate recipe. Just open the box and whisk it into your pudding.
Step 3: Fold in the chips
Two cups of semi-sweet chocolate chips add the third and final chocolaty element to this recipe.
If you want to spice things up, consider adding a pinch of cayenne or chili powder. You could also look at adding a generous sprinkling of sea salt on the top, after the next step. (If you like sea salt, check out this unique recipe!)
Step 4: Get baking!
If you prefer a thicker, chewier brownie, pour the batter into a 13×9-inch pan. If you like a thinner brownie bar, you can use a 15×10-inch pan like this one. Bake at 350° for about 30-35 minutes (until the top springs back when lightly touched).
Remove from the oven and let cool. It’s important—not waiting long enough is a major brownie mistake! When you’re ready to cut and serve, sprinkle confectioners’ sugar on top. Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
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These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
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I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
A friend gave me this recipe several years ago. She said a local minister's wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri
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I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!