Bisquick Brownies

✔ Updated October 19, 2026 · fixed pan size, amounts and bake time + cocoa powder version

My Bisquick brownies are about as easy as homemade brownies get: melt chocolate chips with a little butter, stir in an egg and a can of sweetened condensed milk, add 2 cups of Bisquick and bake.

There's no measuring out flour, baking powder or salt, because the mix already has them. The condensed milk does the work of the sugar and keeps the squares soft and fudgy, and a swipe of chocolate frosting over the warm pan makes them extra rich. Below you'll find the full recipe for a 9×13-inch pan, a cocoa powder version for when there are no chocolate chips in the cupboard, and storage and freezing tips.

Why You'll Love These Brownies

• Six pantry ingredients: chocolate chips, butter, condensed milk, an egg, Bisquick and nuts.
• One bowl, 10 minutes, then 25 minutes in the oven.
• Soft and fudgy thanks to sweetened condensed milk, with an easy frosting finish.

What You Need for Bisquick Brownies

• Chocolate chips: semisweet gives the classic flavor. Milk chocolate makes sweeter brownies, dark chocolate richer ones.
• Sweetened condensed milk: one 14-ounce can is the sugar and much of the moisture. Don't swap in evaporated milk, which is unsweetened.
• Bisquick: Original Bisquick or any all-purpose baking mix. The mix brings the flour, leavening and salt.
• Egg and butter: one egg binds the batter, and 2 tablespoons of butter keep the melted chocolate smooth.
• Nuts and frosting: both optional. Pecans add crunch; frosting turns them into a bake-sale-style frosted brownie.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Don't overbake. Start checking at 22 minutes (my oven runs hot, so I check at 20). A few moist crumbs on the toothpick means fudgy brownies; a clean toothpick means they're already heading toward cakey.
• Melt the chocolate gently. Chocolate scorches easily in the microwave. Use short bursts and stir between each one; the residual heat finishes the job. Semisweet chips or chopped baking chocolate both work.
• Cool before adding the egg. Give the melted chocolate 2 to 3 minutes so the egg mixes in smoothly instead of scrambling.
• Frost while warm, cut when cool. Warm brownies keep the frosting soft and glossy, but cutting them before they cool makes them crumble. Wipe the knife between cuts for neat squares.
• No Bisquick? Make your own baking mix: whisk 6 cups all-purpose flour, 3 tablespoons baking powder (not baking soda) and 2 teaspoons salt, then cut in 1 cup cold shortening until it looks like coarse crumbs. Store it airtight and use it cup for cup.
• Swap the nuts. Toasted walnuts, hazelnuts or sliced almonds work in place of pecans, or leave them out for nut-free brownies.

Bisquick Brownies With Cocoa Powder

Out of chocolate chips or condensed milk? This smaller batch uses cocoa powder and pantry staples and makes 16 brownies in an 8×8-inch pan.

• Dry: whisk 1 cup Bisquick, 1 cup granulated sugar and 1/3 cup unsweetened cocoa powder in a bowl.
• Wet: stir in 1/2 cup melted butter, 2 large eggs and 1 teaspoon vanilla until smooth and glossy. Fold in 1/2 cup chocolate chips or nuts if you like.
• Bake: spread in a greased 8×8-inch pan and bake at 350°F (175°C) for 22 to 25 minutes, until the center is just set and a toothpick shows a few moist crumbs.
• Finish: cool completely, then dust with powdered sugar or spread with frosting and cut into 16 squares.

Variations

• Double chocolate: fold 1/2 cup extra chocolate chips into the batter just before baking.
• Peanut butter swirl: drop spoonfuls of warmed peanut butter over the batter and swirl with a knife.
• Caramel pecan: skip the frosting and drizzle caramel sauce and extra pecans over the cooled brownies.
• Smaller pan: halve the recipe (use about 2/3 cup condensed milk and 1 egg) for an 8×8-inch pan and bake 20 to 24 minutes.
• More Bisquick bakes: try our Bisquick chocolate chip cookies, Bisquick coffee cake or the full list of Bisquick desserts.

How to Store and Freeze Bisquick Brownies

• Room temperature: airtight container for up to 4 days. Put parchment between layers so the frosting doesn't stick.
• Fridge: up to 1 week. Let them sit out for 15 minutes before serving for the softest texture.
• Freezer: wrap squares individually and freeze for up to 3 months. Thaw at room temperature.
• Revive dry edges: warm a square in the microwave for 10 to 15 seconds.

Frequently Asked Questions

Can you make brownies with Bisquick?

Yes. Bisquick already contains flour, leavening, salt and fat, so it stands in for the dry ingredients in a brownie recipe. Combined with melted chocolate, sweetened condensed milk and an egg, it bakes into soft, fudgy brownies in about 25 minutes.

How do you make Bisquick brownies with cocoa powder?

Whisk 1 cup Bisquick, 1 cup sugar and 1/3 cup unsweetened cocoa powder, then stir in 1/2 cup melted butter, 2 eggs and 1 teaspoon vanilla. Spread in a greased 8×8-inch pan and bake at 350°F for 22 to 25 minutes, until a toothpick shows a few moist crumbs.

Are Bisquick brownies fudgy or cakey?

This version is fudgy and chewy, just how I like them, because the sweetened condensed milk keeps the crumb moist. For a more cake-like brownie, add a second egg and bake for the full 26 minutes. For extra fudgy squares, pull them at 22 minutes.

Can I make Bisquick brownies without condensed milk?

Yes, use the cocoa powder version, which relies on sugar, butter and eggs instead of condensed milk. You can also replace the condensed milk in the main recipe with 1 cup sugar plus 1/3 cup milk, though the brownies will be a little less chewy.

How long do Bisquick brownies keep?

Store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. To freeze, wrap the squares individually and freeze for up to 3 months, then thaw at room temperature. Warm a square for 10 to 15 seconds in the microwave for a gooey treat.