Since I didn't have time the night before to make something and didn't actually decide what I was making until that morning, I had to come up with something based on things I already had on hand. So, where to go searching for a recipe? Camilla Saulsury's The Ultimate Shortcut Cookie Book.
I'm not ashamed to say that I keep a few boxes of cake mix on hand, just so I can throw together a quick and easy cookie or brownie dessert in a pinch. One really nice thing about this cookbook is that there is an index based on the type of ingredient you want to use: chocolate cake mix, brownie mix, cookie dough and so forth. Makes the searching all that much easier.
This is one of those brownies that won't disappoint - if you like a fudgey brownie (and I really do). I used Ghiradelli milk chocolate chips and these brownies disappeared within minutes of being served! Which is why you only see a photo of them in the pan with the foil still around them. There were none left!
For something so simple, it was really a perfect brownie to share - kids and adults enjoyed them. If you are only making them for your family, they would go beautifully with some vanilla ice cream, too! As I write this, I'm wishing I had made more so I could have another taste... yep, these will make another appearance sometime soon... but, I'm getting my piece first!
Double Chocolate Browies
Source: The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal
- 1 package chocolate cake mix (18.5 ounce box)
- 1/3 cup butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract (I may have used closer to 3, but then I love vanilla extract)
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees (325 if you have a dark coated pan) and position the rack in the middle position in the oven.
- Cover a 13x9 baking pan with aluminum foil and coat with cooking spray.
- Combine half of the cake mix with butter, eggs and vanilla in a large bowl. Using a hand mixer on medium speed for 1-2 minutes, until well blended and smooth.
- Add in the remaining cake mix and chocolate chips and continue to use the hand mixer to combine (Camilla suggests a wooden spoon, but I found that too difficult since this is a relatively thick mixture).
- Press the dough into the prepared pan and bake for 22-25 minutes or until just set around the edges.
- Cool on a wire rack and cut into squares to serve.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.