Did you know that the recipe I’m about to share is actually the one that inspired the invention of Cake Batter Blondies?
It was sort of by accident. We needed an extra dessert for our family Christmas party and had chocolate cake mix in the pantry but no frosting. I thought, I wonder if I could somehow maneuver this cake mix into brownies…
Long story short…it worked.
- 1 box chocolate cake mix
- 1/4 cup canola oil
- 1 egg, beaten
- 1/3 cup milk
- 1 cup chocolate chips (optional)
- sprinkles for topping (optional)
directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Mix in chocolate chips. Place batter in a greased 8×8 pan or 8-inch cake pan and top with sprinkles. Bake for 20-22 minutes. Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.
Even though I’m not chocolate’s biggest fan, these are seriously good. They’re fudgy and gooey but in a different way than regular brownies – a better way, if you ask me.
More CBB varieties:
- Peanut Butter Chocolate Chip Cake Batter Blondies
- Nutella Cake Batter Blondies
- Coconut Cream Cake Batter Blondies
- Snickerdoodle Cake Batter Blondies
- Original Cake Batter Blondies
If you had to pick – blondies or brownies?