No brownie mix in the cupboard? No problem! These delectable cake mix brownies use a different set of convenience items.
If you asked me for my favorite dessert, I’d answer brownies—without fail. The reason: They are consistent. Cookies can be crumbly, pies can be soupy and cakes can be oily. (Check out these must-try tricks for better baked treats.) Brownies, in all their rich and fudgy glory, are always tasty. (These are our favorite brownie recipes.) Smothered in creamy frosting, dotted with toasty nuts, paired with a cold glass of milk or topped with a heaping scoop of ice cream, this chocolaty bar is a dessert staple for a reason.
Despite my love of brownies, I must admit I rarely take the time to make them from scratch. Like the San Franciscan I am, I often just reach for the Ghirardelli Dark Chocolate Premium Brownie Mix (and this clever Baker’s Edge pan), but I recently discovered another “mix” method I’d never before considered. Instead of using brownie mix, you can use pudding and cake mixes for moist, equally scrumptious results. With four ingredients and three steps, this technique is so easy and irresistible, it practically makes brownie mixes obsolete (but not quite).
Read on to learn—step by step—how to make cake mix brownies.
Hey, baker! Come on over to Bakeable, our online baking community,
where you’ll find our best tips and top-rated recipes. Then, share your bakes in our Bakeable Facebook group. We’d love to see ’em.
How to Make Cake Mix Brownies
You’ll need:
1 package (3.9 ounces) instant chocolate pudding mix (plus other ingredients mentioned on the package)
Mix up the chocolate pudding mix as the box instructs. Then, whisk in the dry cake mix (note: you won’t need the extra ingredients listed on the packaging). Stir in the chocolate chips.
Test Kitchen Tip: If you want to add a different layer of flavor to your brownies, try subbing peanut butter chips, chopped walnuts or other common mix-ins for the semisweet chocolate chips.
Pour the delightfully chunky mixture into a greased baking sheet and spread it in the pan evenly. Bake the bars at 350 degrees until the top springs back when lightly touched; this should take 30-35 minutes.
Step 3: Dust (and eat!)
Sprinkle the cooled bars with confectioners’ sugar and cut into serving-size pieces. If you like, top each serving with a scoop of softened vanilla (or chocolate or mint or cookies ‘n’ cream) ice cream. Mmm!
Test Kitchen Tip: To easily cut these brownies, line the pan with foil before baking. Make sure to allow the edges of the foil to hang over the sides of the pan to act as handles. When the brownies are cooled, lift the foil from the pan and then cut them into bars, squares or diamonds.
Can you use expired cake mix?
The short answer is yes. Generally healthy people can eat cake mixes up to five months after their best-by date so long as they’ve been stored in a cool and dry place. (Here are other foods you can eat past their use-by date.) However, we don’t suggest using expired chocolate chips for this recipe—they could result in a lackluster or off flavor. And isn’t a maximum chocolaty flavor the whole point?!
Here's The Best Dessert Bar Recipe From Each State
1 / 49
Taste of Home
Whether you're prepping for a bake sale, planning a potluck or just wanting to make a tasty treat, these dessert bar recipes are here to satisfy your sweet tooth. We found the best dessert bar recipe from every state. Learn how to make pumpkin bars, berry bars, brownies, blondies and more.
Craving cake, cookies or some other treats? Find the best dessert recipe in every state.
Alabama: White Chocolate Cereal BarsA friend shared with me this fresh take on traditional crispy treats. My husband loves them, and I feel so efficient with their quick prep time. —Anne Powers, Munford, Alabama
Alaska: Chocolate Peanut Butter Dream BarsWho doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. —Cindi DeClue, Anchorage, Alaska
Lemon BarsThis delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Arkansas: Sweet Potato Cream Cheese BarsIf you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
California: Audrey’s Lemon Meringue BarsWe are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California
Raspberry Patch Crumb BarsTo give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
Marshmallow PuffsWith peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up—and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. —Dody Cagenello, Simsbury, Connecticut
Chocolate Pistachio BiscottiChocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
Florida: Chocolate Salted Caramel BarsI love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota
Raspberry & Chocolate Shortbread BarsA very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. —Lily Julow, Lawrenceville, Georgia
Angela's XOXO Shortbread BrowniesEveryone loves a brownie. This one has a buttery crust with a sweet finish, thanks to the touch of candy on top. —Angela Kamakana Baptista , Hilo, Hawaii
Toffee Turtle SquaresHere's an easy way to make turtle candies for a big group. These bars are very rich, so a little square will do ya. —Glenna Tooman, Boise, Idaho
Chocolate Chip BlondiesFolks who adore the classic cookies will enjoy that same beloved flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois
Indiana: Lemon Bars with Cream Cheese FrostingI won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you’ll love the dreamy topping. —Michael Hunter, Fort Wayne, Indiana
Iowa: Peach Crumble BarsMy favorite way to enjoy these bars is to eat one while sitting on the porch with an iced tea in hand. Make them for any occasion; they will be gobbled up quickly. —Ally Billhorn, Wilton, Iowa
Kansas: Peanut Brittle BarsPairing the old-fashioned flavor of peanut brittle with yummy chocolate chips turns these bars into a satisfying treat and sought-after holiday gift. This is the perfect recipe for peanut candy bars. —Kristin Gleason, St. John, Kansas
Kentucky: Zucchini Walnut CakeWhat gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. —Marie Hoyer, Hodgenville, Kentucky
Chewy Pecan Pie BarsThis treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
Blueberry Lattice BarsSince our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Maryland: Chocolate Mint BrowniesOne of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
Caramel Snickerdoodle BarsWhat did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts
Cherry BarsWhip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
Minnesota: Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Chocolate Chip BarsPeople are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi
Easy Cake Mix BarsI 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
Double Nut BaklavaIt may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
Nebraska: Frosted Banana BarsThese bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska
Apple Caramel Cheesecake BarsThe streusel topping that comes with this recipe for apple cream cheese bars is absolutely irresistible. If you can’t resist a “taste test” before a party, just arrange each apple bar on a serving platter and no one will know a piece is missing from the pan! —Katherine White, Henderson, Nevada
New Jersey: Chocolate Cheesecake BarsWhen you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. —Louise Good, Flemington, New Jersey
New Mexico: Peanut Butter Cake BarsThese cakelike bars are packed with peanut butter and chocolate chips, and they are perfect for any occasion. Kids and adults alike are in for a treat with these gems. —Charlotte Ennis, Lake Arthur, New Mexico
North Carolina: Orange Cashew BarsTwo of my favorite ingredients, oranges and cashews, make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina
Rhubarb Cheesecake SquaresIt’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Ohio: Easy Pecan Pie BarsI'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. —Kathro Yoder, Defiance, Ohio
Strawberry Oatmeal BarsA fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
Oregon: Cookies & Cream BrowniesYou won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon
Black Bean BrowniesYou’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
Rhubarb Oat BarsThese chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Gooey Chocolate-Peanut BarsThese are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe. —Elaine Grimme, Sioux Falls, South Dakota
Tennessee: Cherry Cobbler BarsCraving an oven-fresh fruit cobbler? This cheery twist on the classic treat is old-fashioned comfort food at its finest. The cherries peeking out of the topping make it a pretty addition to a holiday spread. Feel free to use any flavor pie filling to suit your taste. —Mary Boge, Red Boiling Springs, Tennessee
Texas: Key Lime Blondie BarsHere’s my tropical take on a beloved treat. These Key lime bars combine the taste of the classic pie with a blondie batter and cream cheese frosting. You can make a thicker crust if desired. —Kristin LaBoon, Austin, Texas
Utah: Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Warren's Oatmeal Jam SquaresAt 102, I still love to bake. I make these bars in my toaster oven for my fellow residents at our assisted living home. —Warren Patrick, Townshend, Vermont
Peanut Butter Pretzel BarsMy secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. —Jennifer Beckman, Falls Church, Virginia
No-Bake Cereal Cookie BarsWe pull out all the goodies for these chewy bars, like raisins and coconut. For more color, sprinkle on the M&M's once the bars are in the pan. Then press them in. —Connie Craig, Lakewood, Washington
Wisconsin: Rustic Nut BarsMy friends love crunching into these chewy, gooey bars that have a crust like shortbread and a wildly nutty topping. —Barbara Driscoll, West Allis, Wisconsin
Wyoming: Banana Split Cake BarsSummer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
