It might sound a little odd, but Bisquick brownies are actually super delicious!
Though the box might have a stack of pancakes on the front, there are plenty of classic recipes that you can make with Bisquick.
These brownies just might become your new favorite!
They’re not overly fudgy, so you’ll love them if you prefer a cake-like brownie.
Dress them up however you prefer. I like mine with a decadent peanut butter and mascarpone frosting.
When it’s late and I’m craving brownies, I’m not ashamed to say I’ll turn to a boxed mix in a pinch. They come out sweet, chocolatey, and pretty much perfect every time.
If I don’t happen to have a box handy but still want to skip a few steps, I turn to Bisquick brownies.
The best thing about them? They’re ridiculously easy to make!
Just throw all seven ingredients – with an optional extra – into a bowl and blend until smooth.
Then bake and enjoy. That’s it!
You need not melt chocolate or whip egg whites. Once it’s all smooth, you can either add in chopped nuts or chocolate chips before baking for 18-25 minutes.
As far as late-night cravings go, this will satisfy you in a hurry!
Ingredients for Bisquick Brownies
For a more fudgy Bisquick brownie, try this recipe that uses melted chocolate and sweetened condensed milk.
This recipe uses Bisquick, sugar, and cocoa powder and will leave you with a moist, slightly cakey brownie. You can add in chocolate chunks if you like that ooey-gooey chocolate mess.
- Sugar – Sugar is used not only to sweeten your brownies but to make them soft. Using white will give you wonderfully chewy brownies.
- Butter/Margarine – Using soft butter that you beat together with sugar will incorporate air into your batter and make your brownies more cake-like. Melted butter prevents that and gives you a fudgier texture.
- Water – Water is used to help develop the Bisquick mix’s gluten and make the crumb tender.
- Eggs – Eggs are used to help moisten the batter in your brownies, helping the butter and sugar come together correctly.
- Vanilla – You might not necessarily taste it, but it will work to make the cocoa flavor more smooth.
- Bisquick – Much like a cake mix, Bisquick is a blend of flour and rising agent and can be used in place of the separate ingredients.
- Cocoa – Be sure to use baking cocoa since drinking cocoa is full of sugar and has a lesser flavor.
- Optional Extras – You can try chopped nuts, or chocolate chunks, or whatever you prefer!
Tips for Making Brownies
As simple as these babies are to make, I’ve got a few tips to ensure your success!
- Melt the butter first and allow it to cool while you get everything else ready to go.
- Gently whisk the eggs (just with a fork will be enough) so that you’re not overmixing the batter.
- When mixing, either with a hand mixer or by hand, only mix until you can no longer see Bisquick streaks. Overmixing will make these more like a good chocolate cake than brownies.
- If using a stand mixer, mix on the stir setting with the paddle attachment.
- When baking, check after 18 minutes and then every few minutes after that, so they don’t overbake.
- Use a good quality cocoa powder for a full and rounded chocolate flavor.
- Try adding a teaspoon of espresso powder to boost the chocolate flavor. You can even make your own if you’re feeling up to it.
- If you have the option, try baking in a light-colored pan for a lighter overall bake.
- If using a glass dish, you may need a few extra minutes of bake time since the container is thicker.
- It won’t be easy, but try to let the whole thing cool completely before you cut for cleaner slices.
How to Cut The Brownies
If you have more willpower than me, you can leave the brownies to cool on the counter.
If you aren’t that patient, try popping them in the fridge for an hour to chill once they’ve cooled a little already.
Don’t put them in straight from the oven.
Try spraying your knife with Pam or rubbing with a touch of neutral oil before cutting to avoid anything from sticking.
Some people swear by using a plastic knife, so if you have any, try it!
- For clean lines, place the knife in the center and gently pull towards yourself.
- Wipe the knife clean after each cut to avoid crumbs.
- Turn the pan and cut the other side, starting in the middle from your first cut.
- Keep cutting and turning until you have the desired number of squares.
Don’t cut the squares too small! They dry out faster when they have more edges exposed to the air.
What Can I Add to the Brownies?
Since these are so quick, you can use the extra time to think up some fantastic additions!
Need inspiration? Try any of these to upgrade your brownies!
- Chocolate chunks
- Reese’s Pieces
- Chopped peanut butter cups
- Chopped nuts
- Dried cherries
- Dried Mango
- Cranberries and white chocolate
- Orange zest
- Chunks of candy bars
- Frosting – peanut butter, chocolate, raspberry, peppermint, coffee, etc.
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