“Sometimes you feel like a nut / Sometimes you don’t / Almond Joy’s got nuts / Mounds don’t” was the jingle used during the 1970s to advertise two of my favorite candy bars.
And, likewise, sometimes, I feel like doing culinary research for several hours, shopping at multiple grocery stores and markets, gathering stand mixer, blender, bread machine, and an array of measuring cups and measuring spoons on my countertop, to create a dessert worthy of the final round of Food Network’s Chopped. However, sometimes, I just want to whip up something quickly with what I have on hand, get it in the oven, and have it on a saucer thirty minutes later.
Yes, these sorts of desserts rely heavily on packaged, processed elements, but while this pandemic has bestowed upon us all ample time for big projects, it hasn’t always given us the energy or enthusiasm for them. I do enough cooking and baking from scratch that it doesn’t bother me one bit to give my family something made from a box once in a while.
One recent COVID-19 night my older daughter, who lives and works from home, was itching for a brownie. We had no packaged brownie mix, and we had not found a source for all-purpose flour yet, which was nowhere to be seen on the shelves of our local grocery store. We did have a chocolate cake mix, though. So, off to the internet we went where we quickly found a food blog about cake mix brownies. I’ve been making cake mix cookies for years–one cake mix, two eggs, and a half-cup of vegetable oil mixed together by hand with a wooden spoon, portioned out with an ice cream scoop onto a baking sheet, and voila, a batch of cookies before you can bat an eye. But, brownies?
Our first experiment produced something that totally satisfied her craving for a brownie, moist and slightly gooey, definitely chocolate and cakey. The best part was that it only required four ingredients and one bowl, a wooden spoon, and one pan: chocolate cake mix, two eggs, half-cup of vegetable oil, and a cup of chocolate chips, mixed by hand and spread into a greased 8×8 square cake pan. Baked for 20 minutes at 350°, the results were amazing, and better yet, FAST.
Yesterday, I decided to experiment again, this time with a yellow cake mix, which I mixed with the requisite two eggs and half-cup of vegetable oil, but I also added one teaspoon of cinnamon, one teaspoon of pure vanilla extract, and a cup of cinnamon chips I had stashed away in the freezer. After I spread it out into the greased 8×8 square cake pan, I sprinkled the top with cinnamon sugar and baked it for 20 minutes at 350°. 
My daughter said it tasted like the cinnamon swirl coffee cake at Starbucks, which I haven’t tried but I’ll take her word for it. Suffice it to say, we were all happy to sit on the back patio with a cup of coffee and a quick treat that didn’t leave the kitchen looking like a White House State Dinner had just been prepared.
Next on the list for experimentation: strawberry brownies! Stay tuned!
Michelle Blanchard Ardillo 
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