Cake Mix Sprinkle Brownies are my go-to when I want a rich chocolate brownie but don’t feel like pulling out a long list of ingredients. They’re thick, fudgy, and have that bake sale look thanks to the rainbow sprinkles.
The texture is what sells me: soft centers, set edges, and plenty of chocolate chips so they taste like more than “just cake mix.” I also like that the sprinkles don’t just sit on top—you get little pops of sweetness throughout.
These are especially good for school events, cookie trays, and casual weekends when I want a bar dessert that slices neatly and travels well. I’ll usually serve them plain, but they’re also great with a scoop of vanilla ice cream when I’m feeling extra.
Why You’ll Love This Recipe
Fast and easy: One bowl, simple ingredients, and they’re in the oven fast. This is the kind of recipe I make when time is tight but I still want something homemade.
Fudgy texture: These bake up dense and chewy in the middle, not cakey. The key is pulling them when the toothpick still has moist crumbs.
Chocolate chip bonus: The extra chips make them taste more like a classic brownie than a shortcut dessert. Semisweet is my favorite here.
Sprinkle top looks great: The rainbow sprinkles make the pan look festive with basically no effort. They’re nice for bake sales, birthdays, and holiday platters.
Easy to tweak: You can swap the oil for melted butter, add nuts, or mix in white chocolate chips. It’s a flexible base recipe that doesn’t mind little changes.
Ingredients You’ll Need
Brownie Batter
- Chocolate fudge cake mix: I use a standard box of chocolate fudge cake mix for the deepest chocolate flavor and that classic “boxed brownie” chew. Any similar chocolate cake mix works, but fudge-style is the one I reach for.
- Eggs: Eggs help the batter set up like brownies instead of cake. Use large eggs if you can.
- Vegetable oil: Keeps the brownies soft and fudgy. Melted butter works too if you want a slightly richer taste.
- Water: Just enough to bring the batter together without thinning it too much. It should be thick and spreadable.
- Semi sweet chocolate chips: Semisweet is my go-to because it gives you a strong chocolate hit without getting overly sweet. Milk chocolate chips are fine if that’s what you have.
- Rainbow sprinkles: Regular jimmies work best here. Nonpareils can bleed a little more, but they still work in a pinch.
Pan and Topping
- Butter or nonstick spray: Grease the pan well so the corners release easily. If you like extra insurance, line with parchment and then grease it.
- Rainbow sprinkles: A quick sprinkle on top makes the whole pan look finished. I like a generous hand so you can actually see them after baking.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch pan with butter or nonstick spray.
- Mix the batter: In a large bowl, stir together the cake mix, eggs, vegetable oil, and water until you don’t see any dry pockets.
- Fold in the mix-ins: Fold in the chocolate chips and the sprinkles until they’re evenly mixed through.
- Spread in the pan: Spread the batter evenly into the prepared pan, smoothing the top as best you can.
- Add the topping: Sprinkle the remaining rainbow sprinkles over the top of the batter.
- Bake: Bake for 23 to 28 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs (not wet batter).
- Let cool: Cool completely before slicing so you get clean cuts and the centers finish setting.
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
Don’t overbake them. Pull the pan when the edges look set and the toothpick shows moist crumbs. If you bake until the toothpick is totally clean, they’ll end up drier and more cake-like.
Use an 8×8 for thicker brownies. If you want taller, heavier squares, bake the batter in an 8×8-inch pan instead. Start checking around 30 minutes and give it up to about 35.
Melted butter is a good swap. Vegetable oil keeps things soft, but melted butter gives you a richer flavor. I do this swap when I want them to taste a little more “from scratch.”
Fold gently once the batter comes together. Just mix until you stop seeing dry mix, then switch to folding for the chips and sprinkles. Overmixing can make the texture a bit tougher.
Cool all the way before slicing. Warm brownies will stick to the knife and crumble on the edges. If I’m in a hurry, I’ll pop the pan in the fridge for a bit before cutting.
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. I like it especially when the brownies are chilled and extra fudgy.
- Ice cream: Serve a square with vanilla ice cream on the side. A drizzle of chocolate syrup is nice, but not required.
- Fresh berries: Strawberries or raspberries are good with the rich chocolate. It’s an easy way to add something fresh to the plate.
- Coffee: These are really good with a mug of coffee or a latte. I usually go for something not too sweet.
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 brownies covered at room temperature for 2 to 3 days. I keep them in a tight container so the edges don’t dry out. If your kitchen is warm, the fridge is fine too.
Store leftovers covered in the fridge for up to 4 days. The texture gets even fudgier when they’re cold. Let them sit out for a few minutes before serving if you prefer them softer.
You can make these a day ahead for parties and bake sales. Once they’re fully cooled and sliced, they’re easy to pack up and they hold their shape well.
If you want them to last longer, freeze individual portions in a freezer-safe bag or container. Thaw in the fridge overnight or on the counter for a bit until they’re soft enough to bite.
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. A regular chocolate cake mix works, and dark chocolate is great if you want them a little deeper tasting. I’d avoid super light flavors (like vanilla) unless you plan to add cocoa or switch the mix-ins, because the brownie texture and flavor won’t be the same.
How do I know when these brownies are done?
Look for set edges and a center that no longer looks wet. A toothpick should come out with moist crumbs, not clean and not streaked with raw batter.
Can I swap the oil for butter?
You can. Use melted butter in the same amount for a richer flavor. The brownies may bake up a touch firmer, but still nice and fudgy if you don’t overbake.
Do sprinkles melt in brownies?
They soften a bit, and some colors can bleed depending on the brand. I get the best look with classic rainbow jimmies (the long sprinkles) instead of nonpareils.
Can I add nuts or other mix-ins?
Definitely. Chopped walnuts are great if you like some crunch, and white chocolate chips are also good with the sprinkles. I’d keep add-ins to about the same volume as the chocolate chips so the batter still spreads easily.
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 Sprinkle Brownies
INGREDIENTS
Brownie Batter
- 1 box chocolate fudge cake mix 15.25 oz
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup semi sweet chocolate chips
- 1/2 cup rainbow sprinkles.
Pan and Topping
- 1 tbsp butter or nonstick spray for pan
- 2 tbsp rainbow sprinkles for topping.
INSTRUCTIONS
Mix and Pan
- heat oven to 350 F and grease a 9x13 inch pan
- mix cake mix eggs oil and water until no dry pockets remain
- fold in chocolate chips and 1/2 cup sprinkles
- spread batter evenly in pan and sprinkle remaining sprinkles on top.
Bake and Cool
- bake until edges are set and a toothpick inserted in the center comes out with moist crumbs 23 to 28 minutes
- cool completely before slicing for clean cuts.
