August 4th is National Chocolate Chip Cookie Day. It’s a good excuse to celebrate with a double helping of chocolate chips in these brownies.
This brownie recipe is an eggless way to use old (and new) cake mixes. The brownies are gooey and chocolatey! Use a fork and not your fingers!
CHOCOLATE CHOCOLATE CHIP CAKE BROWNIES (Pantry Cooking II)
1 package (4 serving size) chocolate instant pudding
Milk
1 chocolate cake mix
1/2 cup chopped pecans
1 cup mini semi-sweet chocolate chips
1 cup semi-sweet chocolate chips
Grease the bottom of a 9×13 baking pan and dust with cocoa powder. Mix pudding according to package directions. Add cake mix and mix with an electric mixer until cake mix is moistened. Stir in chopped pecans and mini chocolate chips. Spread in the prepared pan. Top with regular chocolate chips. Bake at 350o for 30 minutes. Cool before cutting.
