Ingredients:

  • 1 box (432g) Yellow or White Cake Mix
  • 1 small box (96g) Instant Vanilla Pudding Mix (Dry)
  • 112g (1/2 cup) Unsalted Butter, melted
  • 2 large Eggs
  • 255g (1 1/2 cups) Semi sweet chocolate chips
  • 1/2 tsp Sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper. Leave an overhang so you can lift the bars out easily later.
  2. Whisk the dry ingredients. Combine the 432g cake mix and 96g pudding mix in a large bowl. Look for any large lumps and break them down.
  3. Incorporate the liquids. Pour in the 112g melted butter and add the 2 eggs. Note: Don't overmix, just stir until no dry streaks remain.
  4. Fold in the texture. Gently stir in the 255g chocolate chips and 1/2 tsp sea salt until evenly distributed.
  5. Press into the pan. The dough will be thick and sticky, so use a spatula or lightly greased hands to spread it to the corners.
  6. Bake for 20 minutes. Watch the oven until the top is golden and crackling but the center still has a tiny bit of give.
  7. Check for doneness. A toothpick should come out with a few moist crumbs, not wet batter.
  8. Cool in the pan. Let them sit for at least 15 minutes until firm enough to slice.
  9. Lift and cut. Use the parchment handles to move the block to a cutting board and slice into 16 even squares.