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BROWNIES FROM A CAKE MIX
Who would have thought that you could make these easy and simple brownies from a triple chocolate cake mix?! I sure didn’t!
And you really can’t ever go wrong with chocolate + peanut butter. Truth is, if it has Reese’s or peanut butter anything then it’s my favorite.
If you love Reese’s and peanut butter like I do then I know you’ll love these triple peanut butter monster cookies or these oatmeal chocolate chip peanut butter bars or my favorite Reese’s peanut butter cookie cups.
HOW TO MAKE EASY REESE’S BROWNIES
- Combine the dry cake mix (DO NOT prepare according to package directions), melted butter, and evaporated milk in a mixing bowl. Beat with a hand mixer, or use the bowl of a stand mixer, until combined. The batter will be thick so don’t worry!
- Stir in peanut butter chips, Reese’s Pieces, and chopped Reese’s peanut butter cups. If you can find it in the baking aisle, some stores have a bag of Reese’s baking pieces (which includes Reese’s Pieces & peanut butter cups). Use that if you can, if not just buy the Reese’s Pieces and peanut butter cups separately and add them in.
- Spread into a greased 9×13 baking dish. Since the batter is so thick, it helps if you dollop the dough all over the dish and then use your fingers to spread it out.
- Cook at 350 degrees for 22-28 minutes or until done. All ovens cook so different so just watch the brownies closely. The edges should pull away from the sides of the pan and the center should not look gooey or wet at all. Use a toothpick inserted in the middle to make sure, if you’re worried. It should come out with nothing or dry looking crumbs on it. Not wet batter.
MY TIPS FOR THIS CAKE MIX BROWNIE RECIPE
- Don’t like peanut butter or Reese’s? Try using chocolate chips, dark chocolate chips, crushed Oreo cookies, or white chocolate chips. The add-ins are very versatile in this recipe so add what you like, just stay with the same measurement of mix-ins (1 1/2 cups).
- I line the baking dish with parchment paper that has been lightly sprayed with cooking spray. A trick I have for using parchment paper to help it stick and stay in the pan, is to first spray the pan with cooking spray and then press the parchment paper into the pan. The cooking spray will help it stick. You can also line with tin foil or just spray the baking dish with cooking spray.
- If you can’t find the triple fudge chocolate cake mix just use a chocolate cake mix.
- I have yet to experiment with different cake mix flavors but just think of all the possibilities with all the different cake mix flavors?!
- The batter is really thick and that’s ok. To make spreading it into the pan easier, drop spoonful’s of dough (I actually use a large cookie scoop to do this) all over the baking dish, and then use your fingers to spread it out in the pan.
- To melt butter and have it slightly cooked at the same time simply unwrap butter and place in a microwave-safe bowl. Cook for 45-50 seconds. You should end up with half melted and half soft chunks of butter. Take a fork and stir together until all the butter is melted and smooth. It’s cool enough (because you did not heat it super hot to melt it completely in the microwave) to use right away in the recipe.
TRY THESE OTHER BROWNIE RECIPES
- family favorite homemade brownies
- monster cookie brownies
- hershey kisses homemade brownies
- lunch lady brownies
Triple Fudge Reese's Brownies
- 1 box (15.25 oz) triple fudge chocolate cake mix
- 3/4 cup butter, melted & slightly cooled (1 stick + 1/2 stick OR 12 tablespoons = 3/4 cup butter
- 1/3 cup evaporated milk
- 3/4 cup peanut butter chips
- 3/4 cup Reese's Pieces + Reese's peanut butter cups
- Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray or line with parchment paper or tin foil.
- Add dry cake mix (DO NOT prepare), melted butter, and evaporated milk in a mixing bowl. Beat with a hand blender, or use the bowl of a stand mixer, and beat until batter is combined. It will be thick.
- Stir in the peanut butter chips, Reese's Pieces, and Reese's peanut butter cups (reserving some for the top of bars if wanted).
- Spread into the prepared baking dish. It helps if you dollop spoonful's of the batter all over the dish and then use your fingers to spread it out. If you reserved some chips for the top, sprinkle them over the bars and gently press them.
- Cook for 22-28 minutes. Edges should be slightly pulled away from the pan and the middle should not look wet or gooey.
- Let cool for about 30 minutes and cut into squares. Store leftovers covered at room temperature.
recipe found and adapted from Oh, Sweet Basil