These white brownies made with yellow cake mix are oh-so-delicious! Brown sugar and butterscotch chips make these treats irresistible.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup milk
- 1 cup butterscotch chips
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan.
Step 2
In a large bowl, stir together cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in butterscotch chips. Spread dough evenly into the prepared pan.
Step 3
Bake for 25 to 30 minutes in the preheated oven, until brownies pull away from the edge of the pan slightly. Cool in the pan on a wire rack, then cut into bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 96 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat2g | 8% |
Cholesterol5mg | 2% |
Sodium103mg | 4% |
Total Carbohydrate16g | 6% |
Dietary Fiber0g | 0% |
Total Sugars12g | |
Protein1g | |
Calcium32mg | 2% |
Iron0mg | 1% |
Potassium33mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: ARMYWIFE10
- 20 years ago
I like the way these taste. I did follow the suggestions & added a bit more milk. My problem was in the baking time, at 25 min it was puffy & golden brown (passed the toothpick test as well) so I took them out. The middle completely sank & seems to be underbaked while the edges are perfect. They still taste pretty good, just really watch the bake time for desired doneness.
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- by: Cookdap Member
- 20 years ago
I am in the process of making these now and after 30 minutes of baking at 325 degrees and still having a soupy mix, I turned up the heat to 350 degrees and baked for 10 more minutes. When I make the next batch, I will start out at 350 degrees.
They look REALLY good though and I am having a hard time waiting for them to cool.
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- by: FRAMBUESA
- 18 years ago
These weren’t BAD, but they weren’t anything spectacular. You definitely need more milk than what the recipe calls for. I used about 3/4 cups which made the cake/brownies puffier than what they probably would have without so much liquid. I thought the addition of extra sugar was a bit much…it was just a bit too sweet. Not terrible, but probably not something I’ll make again.
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- by: Alicia
- 18 years ago
WOW!!These are awesome! I am shocked how moist and chewy they came out, especially with out having to add any butter or oil of any kind. I did add almost a whole bag of butterscotch chips however which made them a little more crumbly, but worth it! And I am a HUGE frosting fan so I frosted them with a butterscotch frosting I found on this site as well! VERY easy and VERY YUMMY!
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- by: Sheila
- 18 years ago
Had to add more milk, as others said. Ended up baking for over 40 minutes before middle was done. The result was something that tasted like overly sweet, but somehow bland, dried out cake – chewy, but not moist. I don’t know that we will be able to eat the whole pan of these. Definitely will not make again.
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- by: Magg Lynch Roberts
- 16 years ago
I made these with my 3 yr. old daughter last night, and they turned out great. I did increase the milk to 1/2 c., as some other reviewers suggested, and cooked them in a preheated 325 degree oven for exactly 30 min, and they were throughly cooked. My husband loved them. A great recipe b/c it so easy, and the only things I had to buy were the cake mix (oh, i used butter cake mix) and the butterscotch chips!
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- by: Teri Carrillo-Fox
- 16 years ago
Very good! These were so easy to make, and I was surprised by how much I liked them, since I’ve only ever had/made “chocolate” brownies. The first time I made these I used a butter recipe yellow mix w/white choc chips, and I just finished making another batch with a spice cake mix & white choc chips. I did take suggetions and increased the eggs to 2 and milk to 1/2 c., and mixing the chips w/a little flour before adding absolutely did the trick to keep them from sinking to the bottom. Both flavor versions came out excellent and I’m including them in my Christmas cookie giveaway. I love the texture and the versatility of the recipe–can’t wait to try more new and interesting combos!! Thank you for the easy and tasty alternative to the same ole brownie 🙂
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- by: Joanne Capella
- 15 years ago
I made these for an organization that my husband works with and the volunteers snapped these up in a minute! They’re very good and incredibly easy to made. I do agree that the batter is very stiff, and I did increase the milk to half a cup. I found it also very difficult to spread the batter in the pan, but well worth the effort.
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- by: Troye
- 15 years ago
You are absolutely right, the photo looks way too light for these brownies (which smell delicious as they are cooling on my counter). Also explains why there is no evidence of the chips in it. Although thank you for the link, I think I’m going to try those green tea brownies now 🙂 To the poster of the photo: you may want to request permission to use the photo from the owner or remove it. If it is not your photo, it is against the law for you to post it without that permission and/or giving credit to the photographer/owner. It’d be kinda silly to get into legal hot water over a photo of a brownie.
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- by: BABY
- 15 years ago
Ok was it just me or was it reaaaally tough to get it into the pan to bake?? I had to pull the mixture one way and then pull it another way just to try and fit it onto the pan so it would be even and it would bake correctly. Yes it was simple to make without a doubt but it may have either needed a little more milk or maybe another egg. I don’t know cause I followed the directions as stated. Overall it was a good brownie.
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- by: FERNVS
- 15 years ago
I hate to tweak recipes and I try never to do that here on this site, but I guess we all have things that we make our way. I started with a yellow cake mix. I placed the mix in a bowl and then added 1 cup of white chocolate chips so that they would get coated with the mix. I then added in the brown sugar and mixed well. After reading about other people not being able to spread in to a pan, I thought that most brownie mixes call for oil. So I added 1/3 c. canola oil, then ? c. water in place of milk and 2 eggs. Once I had the ingredients all mixed together, the consistency was more like brownie batter. My family really enjoyed these and I would make again.
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- by: Raye Of Sunshine
- 15 years ago
I made some major modifications to this recipe. First, I didn’t have white cake mix so I used butter. Secondly, I took the advice of others and used 1/2 C milk and 2 eggs. And last, I didn’t have any chips whatsoever in the house so I used 3/4 C peanut butter (nuked it in the microwave for about 40 seconds to make it easier to mix in). It was still hard to pour into the pan. I snuck a bit of batter and was surprised that it tasted almost like a Do-Si-Dos! It came out more like cake than a brownie, so in that sense I was dissapointed but it was still so good and within a little over 24 hours my boyfriend and I ate them all! Next time I’ll try the actual recipe but I might swap butterscotch chips for peanut butter chips since I don’t care for butterscotch.
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- by: Cher
- 15 years ago
I’m giving these 5 stars because people couldn’t stop talking about them at the party! I did use about 2 TBSP more milk and I melted the chips before adding them to the batter. *Very difficult to spread to I just sprayed my hands with PAM and patted the batter into the pan, worked perfectly!
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- by: Cookin Kathy
- 15 years ago
I took the advice of the others and added a little more milk. They also did need a little more time to cook. But mine look just like the picture – taste delish. Super easy to make. As far as not being able to spread the batter out – Two words – OFFSET SPATULA! Wet with hot water and dry and you can spread it very easily. As far as not being able to get it out of the pan – I line my pan with foil whenever the recipe allows. Easy to cut and nothing much to clean up
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- by: Caroline
- 15 years ago
These were very easy to make and turned out great! I used 2/3 cup and 1 teaspoon of milk, and the batter was very sticky, but not too difficult to smooth into the pan. It did take much, much longer to bake than the recipe stated, though. I had them in for 50 minutes and the toothpick was still coming out sticky, so I bumped it up to 350 for the last five minutes. Once cool, they taste fantastic!
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- by: Joanne Paulus Maier
- 14 years ago
It doesn’t get any easier than this! These are wonderful and chewy. I agree with adding more milk, too. I used carrot cake mix for my first try. Very tasty! For Valentine’s Day, red velvet cake mix and mini morsels. The combinations and possibilites are endless!!!
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- by: KY
- 14 years ago
This dessert was good tasting, and my boyfriend really liked it. I Think that it should not be under the caterigory of a brownie because it was still more cake like. The texture is more a little more chewy and condensed then it would have been if i made the cake, BUT not chewy enough to be considered a brownie in my book. I also added the milk require plus the same amount of water, and 2 tsp of oil extra.
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- by: Michelle C
- 13 years ago
These were just ok. Though I like dense bars, I wish these would have risen a little more. Maybe another egg? Even though I’m not one to like baked goods that are super sweet, these could have been a little sweeter, & I even added a couple pinches of brown sugar more than called for. Just the right amount of chips & a nice texture before baking, easy enough to spread. Think I’ll try a blondie recipe next time for taste & a “higher” bar though.
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- by: Kimberlyj
- 13 years ago
Super delicious!! I made it pretty close to as written, but substituted white chocolate chips instead of butterscotch since that was all I had. It was a great choice. Tasted pretty brownie-like to me, and didnt need any extra bake time like other reviews suggest. Maybe the issue was different ovens.. Either way, I will definitely be making these again. YUM
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- by: Mrsfisher0729
- 12 years ago
Smelled great while baking! It did puff up quite a bit. I used a shallow 9×13 brownie pan, and it rose to the very edge of the pan. Used white chocolate chips instead of butterscotch so they were truly white brownies. The center pieces definitely taste better than the edges. May be a good idea to add more than one cup of chips. I also used 1/2 c. milk and 2 eggs.
Update: Didn’t go over very well at Super Bowl party I took them too. Maybe too many other dessert choices.
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- by: Mominport
- 12 years ago
Has potential, but tooth-aching overly sugary. It would be better as say a lemon cake mix with caramel pieces or berries or even switching the butterscotch chips with a semi-sweet chip to balance out the sweet (but then they wouldn’t be white brownies, I suppose). Definately not in my keep file.
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- by: Grandma Nummy's Daughter
- 11 years ago
I loved these! And I don’t like blondies. These were quite sweet, and I liked that! After reading all the reviews I decided to up the liquid. The chocolate brownies I make use oil so I used the 1/3 cup milk and then added about 1/4 cup oil. I must have gotten lucky when spreading these out, I used a plastic spatula and maybe the oil helped, but I just got on a roll and was able to push and smoosh the batter down and filled a 9×13 pan perfectly. I baked about 10 min. longer. I also put tinfoil down in a glass baking dish cause I wanted to be able to pull the whole thing out so I could cut nice squares for a potluck, this worked, but the ends where I didn’t have tinfoil it got a little darker and crisper, which I liked. I’ll be making these again for home, but without the tinfoil. Oh and I really liked the white cake mix for these!
Thanks so much for the recipe!!!! -
- by: Maggie
- 7 years ago
After reading reviews, I used a half cup of milk and added a pinch of kosher salt and capful of vanilla extract, but followed recipe here otherwise. After baking in convection oven at 325F for 15 minutes, I upped the temp to 350F for the remaining 15- 20 minutes. (I used a butter cake mix and an entire regular size bag of semi-sweet morsels).
Tuned out great and our house smells amazing! -
- by: Kelly Lynn
- 6 years ago
Mine turned out horrendous! I am not a good baker regardless, so I don’t know why I expected a masterpiece this time around :s Anyways, mine did not cook throughout at all … I ended up testing a cooked corner but there was no hope. I supposed I could have tried throwing it back in the oven for a lot longer, but probably better for my thighs in the trash can.
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- by: Rajjae Lawrence
- 3 years ago
Making this recipe as is didn’t workout for me. it was super dry so I ended up adding more milk. even doing that, once it was done the taste was awesome but the texture wasn’t there for me. it didn’t have a cake or brownie texture, just kinda gooey all around. it’s a good base recipe but needs a little work
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- by: Mgresist
- 2 years ago
My daughter is allergic to the cocoa in chocolate so I’m always looking for a recipe she can eat. We made this as written except that we put in Hershey’s birthday cake kisses instead of the chips. The flavor was over-the-top fantastic.
We made ours with a cake mix from Aldi which is smaller (14 ounces) and even with that, the batter was pretty dry and sticky. It also looked like too little batter to put in a 9×13 pan so we baked it in an 8″ square pan. They came out with the perfect thickness and consistency.
I will definitely make this again, maybe trying it with butterscotch or white chocolate chips next time.
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