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Throwing this little treat together is such a breeze using store-bought yellow cake mix and some Reese’s peanut butter cups and pretzels. The recipe yields very fudgy blondies with great contrast of texture.
My kids don’t care much for fudgy chocolate brownies. I never really cared much for brownies or blondies before. I’m not sure what has gotten into me lately, I’m really into baking brownies and blondies LOL! especially the fudgy kind. The fudgier, the better!
Why you’ll love this cake mix fudgy blondies
1. Very fudgy
It has that dense chewy texture that I really love. It gets a big approval from my kids.
2. Easy recipe
If you’re short on time but craving a homemade treat, consider making blondies using a store-bought cake mix. This quick and easy method allows you to whip up a batch of delicious blondies without the fuss of measuring and mixing multiple ingredients. You only need 5 ingredients to put this together in less than 30 minutes.
3. Small batch baking
This is also good for self-control LOL! I know if I bake the full recipe, they will be all gone on the same day!!! Not so good for the waist ha..ha..! Though of course, I can always freeze them, but it’s hard when I keep thinking about and they are calling my name!
Important tips for fudgy blondies
1. Use the right size of pan
If you use a pan that is too big, the blondies will be thinner and your chance of overbaking is higher. If your pan is too small, it may not be a problem, you just have thicker blondies that just need a tad bit longer to bake. For this recipe, I use 7 3/4 x 3 3/4 loaf pan. 8 x 4 loaf pan works too. If you use 9 x 5 loaf pan, you need to monitor the baking time closely. If you double the recipe, 8 x 8 inch square pan would be perfect
2. Don’t overmix
If you work the dough too much, too much air is incorporated, the texture may end up being cakey
3. Underbake slightly
Bake the blondies just until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. This slight underbaking preserves the fudgy texture. If you bake until everything is set, you end up with a piece of dry cakey blondies
4. Let it cool completely
Allowing the blondies to cool completely in the pan before cutting helps them set and achieve the desired fudgy consistency.
Easy Cake Mix Reese’s Fudgy Blondies (small batch)
Ingredients
- 222 g yellow cake mix 1/2 the box
- 1 large egg
- 36 g oil
- 126 g Reese's peanut butter cups 6 pieces, cut into little pieces, divided
- 8 pieces mini pretzels
Instructions
- This recipe makes one small batch that I bake in a 7 3/4 x 3 3/4-inch loaf pan. For this recipe, I use 7 3/4 x 3 3/4 loaf pan. 8 x 4 loaf pan works too. If you use 9 x 5 loaf pan, you need to monitor the baking time closely. If you double the recipe, 8 x 8 inch square pan would be perfect
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C). Lightly oil the pan and line with parchment paper for easy removal
- One regular-size Reese's peanut butter cup is 21 grams (3/4 oz). Reserve 2 Reese's cups for toppings
Prepare the dough:
- Combine cake mix, egg, and oil. The consistency is like a soft dough. Fold in the chopped Reese's cups. Don't overmix it
- Press this dough on the pan evenly. Put the rest of the chopped Reese's cups reserved for topping. Gently press on the dough. Press the pretzel pieces on top of the dough
Baking:
- Bake in a preheated oven for 12-13 minutes. It is very important not to overbake. People tend to overbake brownies or blondies. The edges should just start to set and puff up a bit, but the center is still jiggle and looks like it's undone/undercooked and super soft to the touch, BUT, do not be tempted to bake it any longer if you want that fudgy texture. Pull it out of the oven and let it cool completely inside the pan set on a cooling rack
Storage:
- Once they have cooled completely, transfer to an air-tight container and they can be kept at room temperature for 5 days. For longer storage, you can keep them in a freezer bag and they can be kept frozen for one month. Simply thaw at room temperature before serving
To serve:
- Cut into 8 pieces, with the pretzel piece on the center. They are so awesome on their own or with some ice cream
*Nutrition facts are just estimates and calculated using online tools*
How to bake easy Reese’s fudgy blondies using cake mix
1. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C). Lightly oil the pan and line with parchment paper for easy removal
2. Cut the Reese’s peanut butter cup into small pieces.
3. Combine cake mix, egg, and oil. The consistency is like a soft dough. 
4. Fold in the chopped Reese’s cups. Don’t overmix it
5. Press this dough on the pan evenly. Put the rest of the chopped Reese’s cups reserved for topping. Gently press on the dough. Press the pretzel pieces on top of the dough
6. Bake in a preheated oven for 12-13 minutes. It is very important not to overbake. People tend to overbake brownies or blondies. The edges should just start to set and puff up a bit, but the center is still jiggle and looks like it’s undone/undercooked and super soft to the touch, BUT, do not be tempted to bake it any longer if you want that fudgy texture. Pull it out of the oven and let it cool completely inside the pan set on a cooling rack
7. Once they have cooled completely, transfer to an air-tight container and they can be kept at room temperature for 5 days. For longer storage, you can keep them in a freezer bag and they can be kept frozen for one month. Simply thaw at room temperature before serving
Did you make this easy Reese’s fudgy blondies using cake mix recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
