Cake Mix Chocolate Blondies are my kind of low-effort dessert bar: soft and chewy, vanilla-forward, and full of chocolate chips. They’re basically the easier, bar-cookie version of a chocolate chip cookie.
I like this recipe because it has that classic blondie bite with a slightly denser, fudgier feel than most cookie bars. The edges set up nicely, and the middle stays tender, especially if you pull them a touch early.
These are especially good for cookie trays, bake sales, or weekends when I want something sweet that slices cleanly. For me, they’re also a great “bring something” dessert because they travel well and don’t need frosting.
Why You’ll Love This Recipe
Fast and easy: One bowl, simple ingredients, and you’re done. I make these when I want dessert but don’t want a sink full of dishes.
Soft and chewy: The texture is the whole point here—set edges with a tender center. They slice up like bars but eat like a chewy cookie.
Reliable with pantry staples: A box of yellow cake mix makes these pretty foolproof. It’s an easy way to get consistent results.
Chocolate in every bite: Semisweet chips melt just enough and stay chocolatey even after cooling. I like the balance with the vanilla base.
Easy to customize: Add walnuts, swap the chips, or keep it simple. This batter is flexible and forgiving.
Ingredients You’ll Need
Blondie Batter
- Yellow cake mix: I use the standard 15.25 oz box. It gives you that vanilla “blondie” flavor without pulling out flour and baking powder.
- Eggs: Two large eggs help the bars hold together and stay chewy. If your eggs are on the small side, don’t stress—it still works.
- Unsalted butter: Melted butter is what makes the texture rich and a little dense (in a good way). Let it cool a bit so it doesn’t scramble the eggs.
- Vanilla extract: This boosts the cake-mix vanilla flavor and makes the bars taste more like a homemade blondie. Use real vanilla if you have it.
- Kosher salt: Don’t skip it. It keeps the sweetness in check and makes the chocolate taste more chocolatey.
Mix ins
- Semisweet chocolate chips: Semisweet is my go-to here, but milk chocolate works if you want it sweeter. White chocolate chips are also really good in this base.
- Walnuts: Totally optional, but I like the crunch. Chop them so you don’t get huge pieces that make the bars hard to slice.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, then lightly grease it so the corners release easily.
- Whisk the wet ingredients: In a large bowl, whisk the eggs, melted (cooled) butter, and vanilla until smooth and glossy.
- Add the cake mix: Stir in the yellow cake mix and kosher salt just until you don’t see dry streaks. The batter will be thick.
- Fold in the mix-ins: Fold in the chocolate chips and the chopped walnuts if you’re using them. Try not to overmix once the chips are in.
- Press into the pan: Scrape the batter into the prepared pan and press it into an even layer. An offset spatula helps, or you can use lightly greased hands.
- Bake: Bake for 22 to 28 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs (not wet batter).
- Cool and slice: Let the blondies cool completely in the pan before slicing. This helps them set so you get clean bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use parchment paper. It makes getting the whole slab out of the pan so much easier. I still grease the pan lightly so the parchment doesn’t shift.
Stop mixing as soon as the batter comes together. Cake mix batters can get a little tough if you keep stirring. Once you don’t see dry streaks, you’re good.
If the batter feels too stiff, add a splash of milk or water. Sometimes different cake mixes absorb differently. A tablespoon is usually plenty to make it easier to press into the pan.
Pull them when the center still looks a little soft. A toothpick should come out with moist crumbs, not clean. They finish setting as they cool.
For thicker bars, use a 9×9 pan. They’ll need longer in the oven, and the center will stay softer. I like this version when I want a more brownie-like bite.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is simple and classic with these. It’s especially nice if you went a little heavy on the chocolate chips.
- Coffee or espresso: These are really good with coffee, especially in the afternoon. I like them with something not too sweet like black coffee or a latte.
- Ice cream: Serve a bar with a scoop of vanilla ice cream. If the bars are fully cooled, I’ll warm one for a few seconds first.
- Fruit: Fresh berries are nice on the side, especially strawberries or raspberries. It keeps the plate from feeling too heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store baked blondies airtight at room temperature for up to 3 days. I keep them in a container with a tight lid so the edges don’t dry out.
If you want to freeze them for later, slice them first so it’s easy to grab one or two at a time. Wrap the pieces well, then place them in a freezer-safe bag or container.
Freeze for up to 2 months. Let them thaw at room temperature, or thaw overnight in the fridge if you prefer.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a different flavor of cake mix?
Yes. Yellow cake mix gives the most classic blondie flavor, but white cake mix works too. If you use something like butter pecan or vanilla, keep the add-ins simple so it doesn’t get too sweet.
How do I know when blondies are done?
Look for set edges and a center that’s no longer glossy wet. A toothpick in the middle should come out with moist crumbs, not clean and not coated in raw batter.
Can I make these in a 9×9 pan?
You can, and they’ll be thicker. Bake them about 28 to 34 minutes, and keep an eye on the center—thicker bars can look done on top before they’re set inside.
What chocolate chips work best?
Semisweet is my default, but milk chocolate chips are fine if that’s what you have. White chocolate chips also work well here, especially if you add walnuts for a little contrast.
Why is my batter so thick?
That’s normal with this recipe—it’s more like a thick cookie dough than a pourable batter. If it’s truly hard to stir and press into the pan, add 1 tablespoon of milk or water to loosen it up.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cake Mix Chocolate Blondies
INGREDIENTS
Blondie Batter
- 1 box yellow cake mix 15.25 oz
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1/4 tsp kosher salt.
Mix ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts optional.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- line a 9x13 inch baking pan with parchment paper and lightly grease.
Mix and Bake
- whisk eggs
- melted butter
- and vanilla until smooth then stir in cake mix and salt just until combined
- fold in chocolate chips and optional walnuts then press batter evenly into pan
- bake until edges are set and a toothpick inserted in the center comes out with moist crumbs 22 to 28 minutes then cool completely before slicing.
