Tips & tricks:
Cut brownies on a diagonal to make diamond shaped brownies.
Freeze cooled, baked brownies for 20 minutes for ease in cutting.
Frost cooled brownies with your favorite Pillsbury® sugar free frosting.
Sprinkle 3/4 cup chopped nuts into prepared batter prior to baking for added crunch.
All you need:
1/3 cup oil.
3 Tbsp water.
1. Set oven to 350 degrees F for metal or glass pan. For dark coated pan, set oven to 325 degrees F. Coat bottom of 8 x 8 or 9 x 9-inch pan with no-stick cooking spray.
We recommend using Crisco® oil and no-stick cooking spray.
2. Combine brownie mix, oil, water and egg in large bowl; stir 50 strokes with spoon. Spread into prepared pan.
**Batter may be thicker than regular brownie batter.
3. Bake at 350 degrees F for metal or glass pan.
For dark coated pan, bake at 325 degrees F.
For 8 x 8-inch pan, 28 to 32 minutes.
For 9 x 9-inch pan, 26 to 30 minutes.
Cut and serve when completely cooled. Store loosely covered.
If desired, substitute 1 egg white or 1/4 cup egg substitute for the egg.
Double batch: Coat bottom of 13 x 9-inch baking pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/4 cup water and 2 eggs; mix as directed above. Bake at 350 degrees F for 33 to 37 minutes.