Lemon Cake Mix Brownies Yellowies Recipes

Steps:

• Grease and flour a 13" X 9" pan.
• Preheat oven to 325°F Beat together the dry cake mix, dry Jello powder, oil, and eggs.
• Pour into the prepared pan.
• Bake at 325F for 25 to 30 minutes or until done.
• Remove from oven.
• Immediately punch lots of holes all over the cake with a toothpick.
• Combine icing sugar and lemon juice with a wire whisk until smooth.
• Spoon all over the cake.
• Cool and cut into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, oil, egg, and applesauce in a large bowl; stir until just moistened. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• While the cake is baking, mix 2/3 cup powdered sugar and lemon juice together in a bowl. Pour glaze over the "yellowies" as soon as they come out of the oven. Spread glaze with a rubber spatula and set aside until completely cool and glaze has soaked in, about 30 minutes.
• Dust with remaining powdered sugar and cut into 24 bars.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
• Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
• Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

Steps:

• Set oven to 375 degrees (second-lowest rack).
• Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
• In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
• Add in walnuts of chocolate chips mix to combine.
• Spread into the prepared baking dish (the batter will be very thick so have patience!).
• Bake for about 25-30 minutes (do not overbake).
• Cool completely before frosting.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes. Meanwhile, in a microwave, melt caramel bits and remaining 1/3 cup evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top. Set aside. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine cake mix, chocolate chips, walnuts, milk, applesauce, and egg in a large bowl. Pour into the prepared pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely before cutting into squares.