Chocolate Brownie Cake is part chocolate cake and part brownie! Made with a boxed cake mix and chocolate pudding and topped with chocolate chips!
CHOCOLATE BROWNIE CAKE
So I was super giddy when I received the Rush-Hour Recipe Cookbook from Gooseberry Patch. This book is all about meals and desserts that can be made fairly quickly and with just a few ingredients. Perfect for those crazy-busy weeknights. There are even slow cooker meals in here.
Cook and Serve chocolate pudding mix
milk
cake mix
semi-sweet chocolate chips
chopped nuts
VIDEO INCLUDED BELOW:
Cook’s Notes: Make sure you get the Cook & Serve type pudding, not the instant kind.
HOW TO MAKE CHOCOLATE BROWNIE CAKE:
Cook until slightly thickened. (Not too thick, but enough to cover and stick to a spoon.)
Remove from heat. Stir in dry cake mix.
Stir until combined.
Spread batter into a greased (I use nonstick cooking spray) 9 x 13 baking dish. Sprinkle with chocolate chips and nuts (if using.)
Bake at 350F degrees for about 30 minutes (until an inserted toothpick comes out clean.)
Cool and cut into squares.
Makes about 2 dozen.
Cook’s Review: They are moist and chocolate-y and will satisfy any sweet tooth. The nuts are completely optional in this and you could also use different types of chocolate chips for variety.
Enjoy!
Updated to add: This post originally had a cookbook giveaway. That giveaway has now ended.
Originally published: December 2011
Updated & republished: May 2019
CHOCOLATE BROWNIE CAKE
Ingredients
- 1 (3.4 oz) box cook & serve chocolate pudding mix, not instant
- 2 cups milk
- 1 package chocolate cake mix
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- Preheat oven to 350F degrees.
- In a medium sauce pan, prepare dry pudding mix according to package directions.
- Cook until slightly thickened. (Not too thick, but enough to cover and stick to a spoon).
- Remove from heat.
- Stir in dry cake mix.
- Stir until combined.
- Spread batter into a greased (I use nonstick cooking spray) 13 x 9 baking pan.
- Sprinkle with chocolate chips and nuts (if using).
- Bake at 350F degrees for about 30 minutes (until an inserted toothpick comes out clean).
- Cool and cut into squares.
Video
Nutrition
CRAVING MORE CHOCOLATE RECIPES? YOU GOTTA TRY THESE!
ALMOND JOY CAKE
CARAMEL BROWNIE CAKE
CRACKER BARREL COCA COLA CAKE
Anonymous says
Shortcut: My sweetie does all of the cooking 🙂 [email protected]
The Ranch Kitchen says
I am now following Goose Berry Patch on Facebook!
My kitchen hint is to always cook and be mindful of the next days meal. What can I make a double of triple batch of that will compliment my next night's meal. I love cooking pork roast and using it to make pork enchiladas with my King Ranch Kitchen recipe. It's fabulous and ready in no time.
As always, I love you site! It's just exploded…but all due to your hard work and great recipes.
Happy Holidays!
Alise
Candi says
I follow Gooseberry Patch on Facebook!
Chris Martinez says
Can I combine brownie with cake and pudding mix al together
Brandie @ The Country Cook says
Hi Chris, it’s important to follow the directions as written. 🙂
Candi says
My favorite time saver in the kitchen is my crock pot! When I worked I used it several times a week. Put it on in the morning and dinner was ready when we got home!
Unknown says
I now follow Gooseberry Patch on FB!
Thank you, Crystal 🙂
Crystal says
Hi! I am sooo grateful I stumbled upon your blog this week! I needed a Pasta E Fagioli recipe for our Sunday School Christmas party and your recipe popped up! It was a BIG it and I plan on making it again soon along with many more of your delicious looking recipes 🙂
I always look at Gooseberry Patch cookbooks when I find them, but unfortunately, I do not own one. What a blessing this book would be for our family, anything to provide a wonderful meal for my family and allow me more time with them!
One of my go-to shortcut recipes is a slow cooker chicken & dumplins made with cream of chicken, rotisserie chicken & canned biscuits. My favorite shortcut tool is my garlic press! I put garlic in almost everything and the press allows to put the garlic directly into the pot, no chopping needed 🙂
Thank you! Crystal
Rachel Adams says
I followed from GBP on FaceBook. A way for me to jump start my dinners is to have a couple meals already in my freezer for when days are hectic and I can just thaw and bake. 🙂
MARY STOTT says
LOVE GBP COOKBOOKS. I FOLLOW ON FACEBOOK.
[email protected]
Rebecca says
I would love to hold this cookbook in my hands and try the recipes. My shortcut – cook extra. I freeze, or we eat leftovers. I can make three different meals out of the same roast, thinking creatively.
Deena says
Wow, I just found you and have saved almost all of your recipes to try. You are a food genius! I've also liked you on Facebook.
Krista says
Hello, this sounds so so good, might have to try this weekend ♥
Krista says
I already follow Gooseberry on facebook, but took at look anyway, that Golden Hash Brown Casserole sounds amazing!
Btrflywmn says
These look so good! Would love to have this cookbook.
Anonymous says
Do you have any idea how this would turn out if you used a brownie mix instead of a cake mix?
Thank you!
Casey
Jean Semones says
I make this cake and use M&M's instead of chocolate chips…very good and colorful too.
Julie says
I love Gooseberry Patch cookbooks. The recipes are well written and easy to follow. I would love to win this one. Oh, and I too go to the desert section first. I tell my guest " keep your forks because the best is yet to come!"
Bruce Whitaker says
Ok, I was torn on what to make today, these, or the Snickers cake you recently posted on Facebook…I went with these. They're in the oven now, and smell awesome! Can't wait for them to come out!! The only thing I did different, was in addition to the chocolate chips, I added a few handfuls of peanut butter on the top, because what's better than peanuts butter & chocolate? Nothing, that's what!!
Jeanette K. says
Hey All,
Just wanted to let you know I made some additions to this recipe that were totally killer if y'all want to try them out. I followed the directions up through the 30 minute baking time except I substituted pecans for the walnuts. After they had baked thirty minutes I covered them with miniature marshmallows (I used a whole 10 oz bag so the pan was very full!). I baked them for a couple more minutes until the marshmallows puffed and just started to turn golden. Then i drizzled over a chocolate frosting I made and swirled with the marshmallows.
Frosting: heat 3 tbsp butter, 4 tbsp milk and 1 cup powdered sugar. Once it bubbles remove from the heat and stir in 1 cup chocolate chips (I used milk chocolate chips for the brownies and the frosting)
They were messy and better scooped from the pan into bowls like spoon cake but were totally killer! We came up with the name marshmallow explosion mess brownies!