Pancake Mix Brownies
Pancake Mix Brownies are incredibly easy, reliable, and absolutely fudgy. This simple pantry shortcut is perfect for when you're out of brownie mix or all-purpose flour and my quick tips keep the brownies fudgy instead of cakey.
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Makes: 16 brownies
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Ingredients
- ½ cup pancake mix (I recommend Annie's. See notes if using a "complete" mix)
- ⅔ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 large egg + 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 10 tablespoon unsalted butter melted and slightly cooled
- 1 tablespoon neutral oil like canola or other vegetable oil
- ½ cup chocolate chips optional, but recommended
Instructions
- Preheat oven to 350 degrees and lightly grease an 8x8" baking pan.
- In a large bowl, whisk together pancake mix, sugar, cocoa powder, and salt.
- In a separate medium bowl, whisk together egg and yolk, vanilla, melted butter and oil until combined.
- Pour wet ingredient into bowl with dry ingredients and using a wooden spoon or rubber spatula mix together until just combined, taking care not to over-mix.
- Fold in chocolate chips.
- Pour batter into prepared pan, smoothing the top with spoon or spatula.
- Bake for 15-18 minutes, until a toothpick comes out clean with just a few moist crumbs.
- Let pan cool on a wire rack for at least 15 minutes before removing brownies from pan and slicing into squares.
Notes
- If using a pancake mix that's "complete," use 7 tablespoon of pancake mix in your brownies instead of the written ½ cup.
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