“Bring back those sweet school lunch memories with an amazingly easy 4-ingredient brownie recipe that comes together in under 30 minutes.”

Directions and Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with aluminum foil, allowing the foil to overhang the sides for easy removal. Lightly grease the foil.
3. In a large mixing bowl, combine the dry chocolate fudge cake mix, 1/4 cup melted butter, and the eggs.
4. Stir until a thick, glossy batter forms and all ingredients are fully incorporated.
5. Transfer the batter to the prepared baking pan and spread it evenly into all corners using a spatula or the back of a spoon.
6. Bake for 18–22 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
7. While the brownies bake, prepare the frosting.
8. In a medium bowl, combine the powdered sugar with the remaining 1/4 cup melted butter.
9. Add 2–3 tablespoons of hot water gradually, stirring until the frosting becomes smooth, glossy, and spreadable.
10. Immediately after removing the brownies from the oven, pour the frosting over the hot brownies.
11. Gently spread or tilt the pan so the frosting evenly covers the entire surface.
12. Allow the brownies to cool for 30–45 minutes, or until the frosting is set.
13. Lift the brownies from the pan using the foil overhang and transfer to a cutting board.
14. Cut into 12 generous squares and serve.

Notes or Tips

• Do not overbake; these brownies are meant to remain soft and fudgy.
• Pouring the frosting over the warm brownies creates the signature smooth, shiny finish.
• For cleaner cuts, allow the brownies to cool completely before slicing.

Cooking Techniques

• Using dry cake mix creates a dense, brownie-like texture without additional ingredients.
• The hot brownie surface helps the frosting settle into a smooth layer.
• Room-temperature eggs mix more easily and create a more consistent batter.