Autumn Spice Cake Mix Blondies

It was some time during my second year of college that I picked up a brownie habit. You see, on a busy afternoon, I’d stop at the on-campus Peet’s location for a brownie and a latte. Those little fudge chocolate bars and caffeine boosts kept me going through countless afternoons and evenings. I’d finish up some reading, go to lecture, return exhausted, and then grab a brownie before powering through evening lectures or lab hours. I was always thankful for the chance to take a pause and refuel— that coffee-and-brownie break was sometimes the only down time during a long day.

This semester, a little shorter on time and more in need of a coffee-and-brownie break than ever, I decided to bake up my own treats. This time, I thought I’d try a chewy, spiced and glazed blondie instead of the usual chocolate brownie. A couple of these guys and a thermos of good coffee in my lunch bag have been more than enough to carry me though the afternoon.

I usually don’t post recipes that aren’t made from scratch, but this one’s an exception. Made from a box of cake mix and few pantry ingredients, this recipe is truly one for the busy college student or workaholic. {I don’t recommend eating like this every day, but once in a while is fine by me.}

With the first signs of autumn—crisp morning air, chillier nights, yellow ginkgo leaves scattered along the sidewalk— warm baked goodies are even more of a necessity. Not only will these blondies carry you through classes, countless library hours, days at work, and intense workouts— they will also warm you up {and fill you up!} once the weather turns colder.

• Servings: 12-16
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Ingredients

For the blondies:

• 1 box spice cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 1/4 cup milk

For the glaze:

• 1 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons water

Directions

1. Preheat the oven to 350 degrees F. Mix the canola oil, egg, and milk in a large bowl. Stir in the cake mix until thoroughly combined. The dough will be very thick and heavy– this is normal.
2. Spread the batter into a greased 8×8 inch square pan. Press it into an even layer. Bake for 25 minutes, until batter is just set but still gooey in the center. Allow to cool before cutting.
3. To make the glaze, whisk together confectioner’s sugar, vanilla, and water until all clumps have dissolved. The glaze should be smooth but thick– you should be able to pour it, but it will coat the back of a spoon. The texture can be adjusted by adding a few more drops of water or a few tablespoons of confectioner’s sugar. Pour onto cooled brownies. Serve immediately or let sit for 1-2 hours for glaze to harden.

Notes:

I used a Duncan Hines cake mix and chose almond milk over regular dairy. You can sub in the cake mix and milk of your choice.

The credit for this cake-mix-to-brownie conversion goes to Gracie at Girl Meets Life. You can find her recipe over here.