Triple Chocolate Cake Mix Brownies Recipe

Introduction

Indulge your chocolate cravings with these rich and fudgy triple chocolate cake mix brownies. Combining a moist brownie base, creamy chocolate pudding layer, and a silky chocolate ganache topping, this dessert is a chocolate lover’s dream come true.

Ingredients

• 1 box dry chocolate cake mix (any brand)
• 2 large eggs
• 1/2 cup unsalted butter (melted)
• 2 cups chocolate milk
• 1 package instant chocolate pudding mix (3.9 ounces – small box)
• 12 ounces semisweet chocolate chips
• ¾ cup heavy whipping cream

Instructions

1. Step 1: Preheat oven to 375ºF and spray a 9×13-inch baking pan with non-stick spray.
2. Step 2: In a large bowl, combine the dry cake mix, eggs, and melted butter; stir until well combined. The brownie batter will be very thick. Spread it evenly into the prepared pan and bake for 13-14 minutes until the top springs back when touched. Allow the brownie base to cool to room temperature.
3. Step 3: In a separate large bowl, whisk together the chocolate milk and pudding mix until well combined. Set aside for 5 minutes to let the pudding thicken.
4. Step 4: Once thickened, spread the pudding mixture evenly over the cooled brownie base. Place in the refrigerator to chill.
5. Step 5: Pour the semisweet chocolate chips into a medium bowl. Heat the heavy cream in a small saucepan until just boiling (or microwave until hot). Pour the heated cream over the chocolate chips and let sit for 5 minutes to melt.
6. Step 6: Stir the cream and chocolate until smooth and silky. Let the ganache cool slightly for about 5 minutes, then drizzle it evenly over the pudding layer and gently spread to cover completely.
7. Step 7: Chill the assembled brownies for at least 2 hours before cutting into bars and serving.

Tips & Variations

• For a more intense chocolate flavor, use dark chocolate chips instead of semisweet.
• Add a teaspoon of espresso powder to the batter to enhance the chocolate taste.
• If you prefer a creamier pudding layer, substitute half the chocolate milk with heavy cream.
• For extra texture, sprinkle chopped nuts or chocolate chunks over the pudding layer before adding ganache.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm briefly before serving to soften the ganache. These brownies can also be frozen for up to 2 months; thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of chocolate milk?

Using regular milk will alter the chocolate flavor and sweetness of the pudding layer. For best results, use chocolate milk or add cocoa powder to regular milk to maintain richness.

How do I know when the brownies are done baking?

The brownies are ready when the top springs back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. Avoid overbaking to keep them fudgy.

Triple Chocolate Cake Mix Brownies Recipe

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★★★★★

4.8 from 52 reviews

• Author: Harry
• Total Time: 3 hours 30 minutes
• Yield: 12–16 brownies 1x

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Description

Delight in these decadent Triple Chocolate Cake Mix Brownies featuring a rich chocolate cake base, creamy chocolate pudding layer, and a glossy chocolate ganache topping. Easy to make and irresistibly chocolatey, perfect for any chocolate lover.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 box dry chocolate cake mix (any brand)
• 2 large eggs
• 1/2 cup unsalted butter, melted

Chocolate Pudding Layer

• 2 cups chocolate milk
• 1 package instant chocolate pudding mix (3.9 ounces, small box)

Chocolate Ganache

• 12 ounces semisweet chocolate chips
• 3/4 cup heavy whipping cream

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375ºF. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
2. Make Brownie Base: In a large bowl, combine the dry chocolate cake mix, two large eggs, and melted unsalted butter. Stir thoroughly until the mixture forms a very thick batter. Spread this batter evenly into the prepared baking pan. Bake for 13 to 14 minutes, or until the top springs back when lightly touched. Remove from the oven and allow it to cool completely to room temperature.
3. Prepare Pudding Layer: In another large bowl, whisk together the chocolate milk and instant chocolate pudding mix until fully combined. Let the mixture sit for 5 minutes to thicken properly.
4. Apply Pudding Layer: Once thickened, spread the pudding evenly over the cooled cake base. Place the pan in the refrigerator to chill and set.
5. Make Chocolate Ganache: Pour the semisweet chocolate chips into a mixing bowl. Heat the heavy cream in a small saucepan just until boiling or heat in the microwave. Pour the hot cream over the chocolate chips and let it sit for 5 minutes to melt the chips. Stir the mixture until it is silky smooth and well combined. Let the ganache cool slightly for about 5 minutes.
6. Top with Ganache and Chill: Drizzle the cooled ganache evenly over the pudding layer and gently spread to cover the surface. Chill the layered brownies in the refrigerator for at least 2 hours to allow the ganache to set firmly.
7. Serve: Once chilled and set, cut the brownies into bars and serve chilled or at room temperature for the best experience.

Notes

• For a firmer pudding layer, chill it longer before adding ganache.
• Use good-quality semisweet chocolate chips for the ganache to enhance flavor.
• Allow brownies to come to room temperature slightly before serving if you prefer a softer texture.
• Store leftovers in the refrigerator for up to 4 days, tightly covered.
• You can substitute the chocolate milk with regular milk for less chocolate intensity.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: triple chocolate brownies, chocolate cake mix brownies, chocolate pudding brownies, easy chocolate brownies, chocolate ganache dessert