Bisquick Brownies (Cakey Brownies with Chocolate frosting)

Most of us grab Bisquick for pancakes and biscuits, not dessert. This recipe turns that same box into cakey, chocolate-frosted brownies studded with pecans and sweetened with condensed milk. The batter comes together in one bowl with no separate dry ingredient step, so there is less cleanup and much less chance of getting the ratios wrong. It’s a quick way to use up a half-empty box of Bisquick and still end up with a dessert that tastes completely homemade, frosting and all.

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Bisquick is built from flour, oil, salt, and baking powder, the same base ingredients found in a lot of dessert recipes. That overlap is what makes it possible to swap it in for the flour and leavening in a brownie recipe without throwing off the texture too much.

These brownies bake up cakey rather than fudgy, since the baking powder in Bisquick lightens the crumb. Melted chocolate, butter, and sweetened condensed milk keep the batter rich enough that the cakey texture still reads as a proper brownie rather than a chocolate cake cut into squares.

Why this recipe works

Sweetened condensed milk does double duty here: it sweetens the batter and adds moisture so the brownies don’t dry out in the oven, even without a separate sugar and liquid measurement. Bisquick replaces flour, baking powder, and salt in a single scoop, which shortens the ingredient list and removes a step where measuring errors often occur. Spreading the chocolate frosting on while the brownies are still warm lets it soften slightly into the top layer instead of sitting as a stiff cap, which is why the finished brownies taste frosted through rather than just topped.

Ingredients

• Semisweet chocolate morsels – Melts with the butter to form the rich chocolate base of the batter.
• Butter – Adds moisture and helps keep the edges from drying out during baking.
• Sweetened condensed milk – Sweetens the batter and keeps the brownies moist without a separate liquid measurement.
• Egg – Binds the batter together and gives the brownies structure.
• Bisquick biscuit mix – Replaces flour, baking powder, and salt in one step for a quick, cakey crumb.
• Chopped pecans – Adds crunch and nutty flavor throughout the batter.
• Ready to spread chocolate frosting – Creates the finished glossy topping once the brownies cool slightly.

Ingredient Notes

• Semisweet morsels give the most balanced sweetness. Bittersweet chips will make a less sweet, slightly more intense brownie.
• Use full-fat sweetened condensed milk, not evaporated milk. They are not interchangeable in this recipe.
• Toast the pecans in a dry skillet for a few minutes before adding them to the dish for a deeper, nuttier flavor.

How to Make Brownies with Bisquick

1. Combine chocolate morsels and butter in a microwave-safe bowl. Microwave at high for 2 minutes, stirring once.
2. Stir in condensed milk, egg, Bisquick, and pecans.
   

   

3. Spoon into a greased 13X9-inch pan.
   

   

4. Bake at 350 degrees for 24 to 30 minutes.
5. Cool slightly on a wire rack.
6. Spread chocolate frosting on top while the brownies are still warm.

So next time you want to enjoy some freshly made brownies, grab that box of Bisquick mix and prepare rich, nutty chocolate-frosted brownies.

Don’t have any Bisquick mix on hand? Find out how to make your own Bisquick.

Storage & Reheating Instructions

• Refrigerator Storage: Not necessary. Store in an airtight container at room temperature for up to 4 days. Refrigeration dries out the cakey crumb.
• Reheating Method: Microwave individual brownies for 10 to 15 seconds to soften them if they’ve firmed up.
• Freezer Storage: Wrap unfrosted brownies tightly and freeze for up to 2 months. Thaw at room temperature, then frost before serving.

Love Brownies? Try these recipes

• Brownies with Kahlua
• Milky Way Brownies
• Turtle Brownies Recipe
• Red Velvet Brownies
• Cookies and Creme Brownies
• Pecan Pie Brownies
• Hershey Cocoa Powder Brownies

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• Fudge Jumbles
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Be sure to check out more of my easy cookie recipes and the best homemade desserts.