Introduction

These Triple Chocolate Cake Mix Brownies are a decadent treat that combines rich chocolate flavors in three irresistible layers. Made with a simple cake mix base, creamy chocolate pudding, and a glossy chocolate ganache topping, they’re perfect for satisfying any chocolate craving.

Triple Chocolate Cake Mix Brownies Recipe - Recipe Image

Ingredients

1 box dry chocolate cake mix (any brand)
2 large eggs
1/2 cup unsalted butter (melted)
2 cups chocolate milk
1 package instant chocolate pudding mix (3.9 ounces – small box)
12 ounces semisweet chocolate chips
¾ cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 375ºF and spray a 9×13-inch baking pan with non-stick spray.
Step 2: In a large bowl, combine the dry cake mix, eggs, and melted butter. Stir until well combined; the batter will be thick. Spread it evenly into the prepared pan and bake for 13-14 minutes, or until the top springs back when touched. Let the brownie base cool to room temperature.
Step 3: In a separate large bowl, whisk together the chocolate milk and instant pudding mix until smooth. Set aside for 5 minutes to allow the pudding to thicken.
Step 4: Once thickened, spread the pudding evenly over the cooled cake layer. Place the pan in the refrigerator to chill.
Step 5: Pour the chocolate chips into a bowl. Heat the heavy cream in a small saucepan until boiling or warm it in the microwave. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Stir until the mixture is smooth and silky, then let it cool for another 5 minutes.
Step 6: Drizzle the chocolate ganache evenly over the pudding layer and gently spread to cover. Chill the entire pan in the refrigerator for at least 2 hours before cutting into bars and serving.

Tips & Variations

For an extra fudgy texture, add 1/4 cup of sour cream into the cake mix batter before baking.
Use dark chocolate chips instead of semisweet for a deeper chocolate flavor.
Garnish with chopped nuts or a sprinkle of sea salt on top of the ganache for added texture.
If you prefer a lighter pudding layer, substitute chocolate milk with regular milk.

Storage

Store the brownies covered in the refrigerator for up to 4 days. For best results, bring brownies to room temperature before serving or microwave a single piece briefly to soften the ganache. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use any brand of chocolate cake mix you prefer. Make sure it’s a dry mix and follow the recipe amounts as listed.

How do I know when the brownies are done baking?

The brownies are ready when the top springs back lightly to the touch and no raw batter remains on the edges. The center may still be slightly soft, giving a fudgy texture once cooled.

Triple Chocolate Cake Mix Brownies Recipe

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4.9 from 52 reviews

Delight in these sumptuous Triple Chocolate Cake Mix Brownies, featuring a rich, moist brownie base made from cake mix, topped with a creamy chocolate pudding layer and finished with a silky chocolate ganache. This easy-to-make dessert combines three layers of luscious chocolate that satisfy any chocolate lover’s cravings.

Author: Tara
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 2 hours 29 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box dry chocolate cake mix (any brand)
2 large eggs
1/2 cup unsalted butter, melted

Chocolate Pudding Layer

2 cups chocolate milk
1 package instant chocolate pudding mix (3.9 ounces)

Chocolate Ganache

12 ounces semisweet chocolate chips
3/4 cup heavy whipping cream

Instructions

Preheat and Prepare Pan: Preheat your oven to 375ºF. Lightly spray a 9×13-inch baking pan with non-stick spray to ensure easy removal of the brownies after baking.
Make the Brownie Base: In a large mixing bowl, combine the dry chocolate cake mix, eggs, and melted unsalted butter. Stir thoroughly until the batter is well blended; expect a very thick consistency. Spread this dense batter evenly into the prepared pan and bake for 13-14 minutes, or until the top springs back when lightly touched. Once done, remove from the oven and allow the brownie layer to cool completely to room temperature.
Prepare the Chocolate Pudding Layer: In a separate large bowl, whisk together the chocolate milk and instant chocolate pudding mix until smooth and fully combined. Let this mixture sit for about 5 minutes so the pudding can thicken properly.
Assemble the Pudding Layer: After the pudding has thickened, spread it evenly over the cooled brownie base. Place the pan in the refrigerator to keep this layer firm as you prepare the ganache.
Make the Chocolate Ganache: Pour the semisweet chocolate chips into a heatproof bowl. In a small saucepan or microwave-safe container, heat the heavy whipping cream just until it starts to boil. Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes to melt the chocolate thoroughly. Then, stir gently until the ganache is smooth and silky. Allow it to cool slightly for 5 minutes to thicken a bit.
Finish the Brownies: Drizzle the slightly cooled ganache evenly over the pudding layer. Use a spatula to gently spread the ganache to fully cover the pudding. Refrigerate the assembled brownies for at least 2 hours to allow all layers to set firmly before cutting into bars and serving.

Notes

Ensure the brownie base is completely cooled before adding the pudding layer to prevent melting.
You can substitute whole milk for chocolate milk and add cocoa powder if chocolate milk is unavailable.
For a firmer ganache, chill it longer in the refrigerator before spreading.
Store leftovers in the refrigerator for up to 4 days to maintain freshness.
Use good quality semisweet chocolate chips to enhance the ganache flavor.

Keywords: Triple Chocolate Brownies, Chocolate Pudding Brownies, Cake Mix Brownies, Chocolate Ganache, Easy Chocolate Dessert