115 oz boxchocolate cake mix(I used Betty Crocker Dark Chocolate, but any chocolate cake mix will do)
1cupmini semi sweet chocolate chips(optional)
Preheat the oven to 350 degrees F and spray or grease an 8x8 inch pan. (If you want to use a 9x13 inch pan, double the recipe.)
Add the cake mix, oil, melted butter, eggs and vanilla extract to a large bowl. Mix well with a wooden spoon or a silicone spatula until well combined.
Add 1/2 cup of the mini chocolate chips and mix with a spoon.
Add the batter to the prepared pan and spread evenly. Sprinkle on the remaining 1/2 cup of mini chocolate chips.
Bake the brownies at 350 degrees for approximately 25 minutes. Pull these brownies out of the oven when the baking time is up. Be careful not to overbake as that will dry them out. These brownies will still feel a little jiggly in the middle when they're pulled out of the oven, but will firm up as they cool.
Once baked, take the brownies out of the oven and set the pan on a cooling rack to cool completely. As they cool, the brownies will sink down in the middle, which is normal. Make sure to let them cool completely before cutting.
Cover well and store at room temperature for up to 5 days.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.