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.
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)
- 1 package chocolate cake mix (regular size)
- 2 cups (12 ounces) semisweet chocolate chips
- Confectioners’ sugar
- Vanilla ice cream, optional
Tools:
Step 1: Combine
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.
Click here for other sweet recipes that start with a box of chocolate pudding mix.
Step 2: Bake
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
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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: Pumpkin Bars
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama
Alaska: Buttery Rhubarb Baklava
I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska
Arizona: Lemon Bars
These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years. This lemon bar recipe 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: Chocolaty S'mores Bars
One night, my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas
California: Snickerdoodle Blondie Bars
When asked to bring a dessert for my boys' football team to share, I whipped up these unique blondies and was instantly named "the greatest mom" by all. —Valonda Seward, Coarsegold, California
Colorado: Raspberry Patch Crumb Bars
To 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
Connecticut: Marshmallow Puffs
With 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
Delaware: Chocolate Pistachio Biscotti
Chocolate, 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: Buttery Coconut Bars
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up liking. —Denise Nyland, Panama City, Florida
Georgia: Raspberry & Chocolate Shortbread Bars
A 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
Hawaii: Angela's XOXO Shortbread Brownies
Everyone 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
Idaho: Toffee Turtle Squares
Here's an easy way to make turtle candy for a big group. These bars are very rich, so a little square will do ya. —Glenna Tooman, Boise, Idaho
Illinois: Chocolate Chip Blondies
Folks who love the flavor of the classic cookie will enjoy that same great 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: Peanut Butter Cereal Treats
Kids will love these colorful, crunchy bars. They’re a fun twist on the traditional marshmallow crispy treats…and because they’re so easy, older kids could whip up a batch on their own! —Christie Porter, Shipshewana, Indiana
Iowa: Banana Bars with Cream Cheese Frosting
I make these moist bars whenever I have ripe bananas on hand, then store them in the freezer to share later at a potluck. With creamy frosting and big banana flavor, this treat is a real crowd-pleaser. —Debbie Knight, Marion, Iowa
Kansas: No-Bake Cereal Bars
With two kinds of cereal and peanut butter, these bars taste almost like candy. —Pauline Christiansen, Columbus, Kansas
Kentucky: Peaches & Cream Dessert
Perfect for parties and potlucks, this sweet and creamy treat will earn you rave reviews from all. The pecan shortbread crust makes it irresistible. —Nancye Thompson, Paducah, Kentucky
Louisiana: Chewy Pecan Pie Bars
This is one of my husband's favorite recipes, and he suggested I send it in to your contest. I've been making it for many years. —Judy Taylor, Shreveport, Louisiana
Maine: Blueberry Lattice Bars
Since our area has an annual blueberry festival, my daughters and I are always looking for great new berry recipes to enter in the cooking contest. These lovely yummy bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Maryland: Apple-Peanut Blondies
My family and I love apples any time of the year, but right now they are crisp, juicy and absolutely perfect! I found a blondie recipe similar to this and did a little bit of tweaking to make it our own. —Julie Peterson, Crofton, Maryland
Massachusetts: Caramel Snickerdoodle Bars
What did I do when I couldn't decide between two of my favorite desserts? Combined them! These blondie and snickerdoodle bars are even better with my other favorite ingredient: caramel. —Niki Plourde, Gardner, Massachusetts
Michigan: Cherry Bars
Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
Minnesota: Caramel Brownies
I 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 brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Mississippi: Chocolate Chip Bars
People 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
Missouri: Easy Cake Mix Bars
I take these bars to work for Friday pick-me-ups. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri
Montana: Double Nut Baklava
It 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: Chocolate Buttermilk Squares
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. —Clarice Baker, Stromsburg, Nebraska
Nevada: Apple Caramel Cheesecake Bars
These caramel apple cheesecake bars with a streusel topping are an irresistible dessert. 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 Hampshire: Gingerbread-Pumpkin Cheesecake Bars
A party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. —Kathleen Rhodebeck, Penacook, New Hampshire
New Jersey: Lemony Coconut Bars
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
New Mexico: Almond Pear Tart
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico
New York: Pecan Pie Bars
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York
North Carolina: Banana Squares
When we were first married, my husband was in the Navy. Stationed in Puerto Rico, we had banana trees growing in our yard, so I found ways to use dozens of ripe bananas at a time. I made these banana squares often. They freeze well and make a great snack to have on hand when friends drop in for coffee. —Susan Miller, Raleigh, North Carolina
North Dakota: Rhubarb Cheesecake Squares
It’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: Apple Kuchen Bars
This apple kuchen is about family, comfort and simplicity. My mom made this delicious sweet treat many a winters night and served it up warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! —Elizabeth Monfort, Celina, Ohio
Oklahoma: Strawberry Oatmeal Bars
A 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: Sour Cream and Cranberry Bars
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
Pennsylvania: Chocolate Chip Cheesecake Bars
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors—chocolate chip cookies and cheesecake—in one bite, they were a hit with our three grown children. —Jane Nolt, Narvon, Pennsylvania
Rhode Island: Black Bean Brownies
You’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
South Carolina: Rhubarb Oat Bars
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
South Dakota: Gooey Chocolate-Peanut Bars
These 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 Bars
Craving 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: White Chocolate Cranberry-Orange Bars
This is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. —Erin Powell, Amarillo, Texas
Utah: Toffee Cheesecake Bars
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they’re lighter. —Edie DeSpain, Logan, Utah
Vermont: Warren's Oatmeal Jam Squares
At 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
Virginia: Peanut Butter Pretzel Squares
My secret to these rich, no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter-chocolate pairing. These irresistible treats were the first to sell out at our PTA bake sale last year! —Jennifer Beckman, Falls Church, Virginia
Washington: No-Bake Cereal Cookie Bars
We 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
West Virginia: Chocolate Pecan Pie Bars
These yummy pecan bars start with a homemade pastry crust and pile on lots of semisweet chocolate. They’re perfect for a holiday bake sale or casual get-together.—Heather Biedler, Martinsburg, West Virginia
Wisconsin: Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Wyoming: Ultimate Double Chocolate Brownies
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
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Annamarie Higley