I was in a pinch the other day for a quick dessert and decided to make brownies for a last minute get together with some friends.  After spending an hour cleaning the kitchen the last thing I wanted to do was get out all the ingredients to make brownies from scratch.  I don’t usually keep brownie mix in my pantry, but I did have some dark chocolate cake mix so with a few conversions, these Dark Chocolate brownies were born.  A bit of ganache frosting I had in the fridge and a quick white chocolate drizzle made them look like it took much longer than 30 minutes:) They ended up having a texture in-between a chewy brownie and a moist cake, perfect in my opinion!

Cake Mix Brownies
  1. 1 box Duncan Hines Dark Chocolate Cake mix
  2. 1/3 cup brown sugar
  3. 1/4 cup water
  4. 2 eggs
  5. 1/2 cup melted butter
  6. 2 tsp vanilla extract
  7. 1 cup mini chocolate chips
  8. 1/2 cup Chopped Walnuts (optional)
Ganache Recipe
  1. 1/2 cup heavy cream
  2. 1 tbsp corn syrup
  3. 6-8 ounces of your favorite chocolate chopped. You can use chocolate chips or even broken up candy bars. The more chocolate the thicker the ganache.
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  1. Preheat oven to 375
  2. In a medium bowl mix all ingredients except chocolate chips and nuts with an electric mixer until well combined. Fold in the chocolate chips and nuts and spread evenly into an 11 x 7 glass dish.
  3. You can use an 9 x 13 but the brownies will be thinner or a 8 x 8 they will be thicker. I opted for a 10 inch round glass dish I had to make them look fancier. Place brownies in the oven and turn the heat down to 350, bake for 30 minutes or until set and a tooth pick placed in the center comes out with cooked loose crumbs but nothing wet. If using a different sized dish adjust cooking time accordingly.
  4. Cool and then spread with frosting of your choice. I happen to keep Chocolate Ganache in my fridge at all times, but I posted a recipe below if you would like to try it! I also melted a white chocolate baking square in the microwave for about 40 seconds in a Ziploc bag then snipped of a small corner and drizzled the white chocolate over the Ganache for some added flare!
Ganache Recipe
  1. Heat heavy cream and corn syrup in a small pot until it begins to steam but does not boil, take off the heat and pour in the chocolate chunks. Let set for abut 3 minutes so chocolate begins to melt. Stir until completely smooth and then frost brownies. Excess ganache can be stored in an airtight container in the fridge for 2-3 weeks.
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