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  • Yield: 12 servings



Special equipment:
9 x 13 brownie tin parchment paper
  1. Follow instructions for adding eggs and water specified on cake mix box. To that, beat in sour cream and pudding. Fold in chocolate chips. Line a 9 x 13 rectangular tin with parchment paper. Pour mixture into pan. Bake according to box directions. Once cooled, dust with powdered sugar, and cut into squares.

Cook’s Note

Use cake mix instead of brownie mix assures the brownies stay light.