I have always struggled with making brownies. No matter what I tried, they would bake perfectly around the edges but stay gooey and underdone in the middle. After a few too many attempts like that, I pretty much gave up on homemade brownies for years.
Recently, though, I came across this shortcut recipe online. I tried it twice and both times the brownies turned out beautifully, so this is officially my new go-to recipe.
This brownie recipe reminds me of watching Semi-Homemade Cooking with Sandra Lee. I loved that early 2000s show because it used a mix of store-bought items and fresh ingredients to create something that tasted homemade without requiring a lot of time in the kitchen. These brownies follow that same spirit and are just as simple and satisfying.
The online version even promised that this combination could earn you the title Queen or King of Brownies. That definitely made me smile and convinced me to give it a try. I am glad I did because these really are the best brownies I have ever made. They come out perfectly chewy, soft and intensely chocolaty. Most importantly, they bake evenly from the center to the edges.
Another thing I appreciate is how quickly they come together. The prep work is minimal, and the ingredients are easy to keep stocked, which means I can pull this recipe together whenever the craving strikes or if I need a fast dessert to share.
From our kitchen to yours — enjoy!
Serves 12
Ingredients
1/4 c. milk
1/3 c. butter, melted
1 egg
1 egg yolk
1 Premium Double Chocolate Brownie Mix (Specially Selected from Aldi or Ghirardelli brand)
1-3.9 oz. Chocolate Instant Pudding Mix
Directions
–Preheat the oven to 325 degrees. Grease or spray a 9”x13” baking pan.
–Place milk, butter, egg and additional egg yolk in a bowl and stir until fully mixed.
–Add brownie mix and pudding mix and stir until well blended. The batter will be thick.
–Spread in the prepared pan.
–Bake for 39-43 minutes. Allow to cool completely before cutting.
