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Categories:
vanilla cake butter sugar vanilla brown sugar eggs cocoa flour baking soda salt semi-sweet chocolate chips
Viewed: 5 - Published at: 6 years agoIngredients
- 1 (18 ounce) box French vanilla cake mix (I use Betty Crocker super moist or Duncan Hines)
- 2 cups butter (or 1 cup butter and 1 cup margarine) or 2 cups margarine, melted and cooled (or 1 cup butter and 1 cup margarine)
- 2 cups sugar
- 2 teaspoons vanilla
- 1 12 cups brown sugar, packed
- 6 eggs
- 1 12 cups sifted cocoa powder
- 2 cups flour
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 12 cups semi-sweet chocolate chips
Method
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan, and line bottom with parchment paper.
- In a food processor, prepare the cake mix as stated on the box; spoon out into a bowl, do not wash the processor bowl.
- For the brownies: using the processor, blend the melted butter, sugars, vanilla and eggs.
- In a small bowl, sift together the flour, baking soda and salt; blend/PULSE with the processor until combined (do not add in the chocolate chips, they are placed on top).
- Pour the batter into prepared baking pan.
- Spoon/dollup the cake mix batter on top of the chocolate batter, and swirl in gently with a knife (just a bit, do not swirl too much!
- ).
- Bake for 35-45 minutes, or until the brownie part seems to be done, and the cake has risen, but is not getting too browned.
- Remove from oven and sprinkle chocolate chips over top while cake is hot.
- Let stand for 6-8 minutes, the spread with a knife.
