Farm Journal’s Blonde Brownies (Easy and GOOD)!
These dense, chewy brownies begin with cake mix, but no one will ever know! To gild the lily, I served these brownies, already quite irresistible, warm from the oven, topped with a scoop of vanilla ice cream and drizzled with chocolate syrup. The only changes I made to the recipe were to mix the dough with an electric mixer, rather than by hand; to toast walnuts halves before adding them to the mixer bowl, then add the fragrant cooled halves directly to the mixing bowl, without chopping (my KitchenAid made quick work of THAT!); lastly, since I prefer thicker brownies, I spread the dough into a 13x9-inch pan, rather than the larger jelly roll pan, as suggested in the original recipe. To my delight, the brownies were still moist and chewy, even after fully cooled.
Makes 35 (2-inch square) brownies
1 (18 1/2-ounce) package yellow cake mix
2 large eggs
1/4 cup water
1/4 cup butter or regular margarine
1/4 cup packed brown sugar
1 cup chocolate chips
1 cup chopped walnuts
Combine cake mix, eggs, water, butter and brown sugar in a bowl.
Beat well until smooth, using wooden spoon.
Stir in chocolate pieces and walnuts.
Spread mixture in greased jelly roll pan.
Bake in 350ºF oven for 25 minutes or until done.
Cool in pan on rack.
Cut into 2-inch squares.
I'm going to try using a butter pecan cake mix next time, and substitute toasted pecans for walnuts. - LuAnn
Source: Farm Journal; as featured on www.nancyskitchen.com; posted by LuAnn for KRT.