Recipe for Ultra Double Chocolate Brownies made with The Original Sour Cream Poundcake Mix

Ultra Double Chocolate Brownies: A Decadent Twist on The Original Sour Cream Poundcake Mix

If you're craving brownies that are rich, fudgy, and intensely chocolatey, look no further! These Ultra Double Chocolate Brownies start with our beloved The Original Sour Cream Poundcake Mix (gluten-free and oh-so-versatile) and amp up the indulgence with cocoa, chocolate chips, and optional nuts. The result? A batch of brownies that's moist, deeply flavored, and perfect for sharing—or keeping all to yourself. Bonus: They're easy to customize for lower-sugar diets without sacrificing that classic brownie bliss.

This recipe yields about 24 brownies in a 9x13 pan, and it's ready in under an hour (plus cooling time). Let's dive in!

Ingredients

• 1 bag The Original Sour Cream Poundcake Mix (contains 1 cup cane sugar)

• 2 large eggs, at room temperature

• 1/2 cup cane sugar (see Baker's Tip for a lower-sugar option)

• 1 stick (1/2 cup) unsalted butter, melted and cooled (not hot)

• 1 tsp pure vanilla extract

• 1 cup unsweetened cocoa powder

• 1/2 cup boiling water

• 1 cup semi-sweet chocolate chips (see Baker's Tip for sugar-free alternatives)

• Optional Mix-Ins: 1/2 cup chopped walnuts or pecans (or more for extra protein and crunch)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch metal baking pan (or line it with parchment paper for easy removal).

2. Make the Butter Mixture: In a large mixing bowl, beat the melted and cooled butter with the 1/2 cup cane sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until fully combined.

3. Create the Cocoa Slurry: In a separate bowl, pour the boiling water over the unsweetened cocoa powder. Whisk vigorously until it forms a smooth, thick slurry. Let it cool slightly, then gradually add it to the butter-egg mixture, stirring until incorporated.

4. Combine and Add Extras: Gently fold in the entire bag of The Original Sour Cream Poundcake Mix until just combined—avoid overmixing to keep the brownies tender. Stir in the chocolate chips and optional nuts for that extra texture and flavor.

5. Bake to Perfection: Spread the batter evenly in the prepared pan. Bake for 23-25 minutes—do not overbake! The brownies should be set around the edges but still slightly soft in the center (I recommend checking at 23 minutes for ultimate fudginess). Remove from the oven and let cool on a wire rack for about 30 minutes.

6. Chill and Slice: Transfer the pan to the refrigerator to cool completely (at least 1-2 hours). This step makes slicing cleaner and enhances the fudgy texture. Use a sharp knife to cut into squares.

Baker's Tip

For those monitoring sugar intake, swap the 1/2 cup cane sugar with Splenda Brown Sugar Blend (use half the amount, as it's twice as sweet) and opt for your favorite sugar-free chocolate chips. The mix already includes 1 cup of cane sugar, so this tweak cuts carbs significantly without losing that decadent taste. Boost the protein by adding extra nuts—pecans or walnuts work wonders here!

Like most gluten-free bakes, these brownies taste even better the next day as the flavors meld. Store them in an airtight container in the refrigerator for up to 5 days, or freeze individual squares for up to 3 months. Thaw at room temperature for a quick treat.

There you have it—an ultra-chocolatey upgrade to your baking routine! If you try this recipe, tag us @crazyqfarmbakeryaz on Instagram —I'd love to see your creations. Happy baking!