Tips & tricks.
Cut brownies on a diagonal to make diamond-shaped brownies.
Freeze cooled baked brownies for 20 minutes for ease in cutting.
Cut cooled baked brownies into bite-sized cubes and use as a dipper with chocolate fondue.
Add 3/4 cup chopped nuts to prepared batter prior to baking for added crunch.
All you need:
1/2 cup oil.
1/4 cup water.
1. Set your oven to 350 degrees F for metal or glass pan. For dark-coated pan, set your oven to 325 degrees F. Grease bottom of pan or spray with no-stick cooking spray.
We recommend using Crisco® oil and no-stick cooking spray.
2. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Spread into greased pan.
3. Bake at 350 degrees F. Follow the bake times below. For dark-coated pan, bake at 325 degrees F.
Pan size - thick - thicker - thickest.
13"x 9" - 9"x 9" - 8"x8".
Oven temp: 350degree F - 350 degrees F - 350 degrees F.
Bake time: 28 to 31 min. - 30 to 35 min. - 45 to 50 min.
Cut and serve when completely cooled. Store covered.
*If desired, substitute 3 egg whites or 1/2 cup refrigerated or frozen fat-free egg product, thawed, for the 2 whole eggs.
High altitude (above 3500 feet): add 1/2 cup flour to dry brownie mix. Increase water to 1/3 cup. Bake as directed above.
Milk chocolate double batch: Grease bottom of 15x10x1-inch baking pan. Combine 2 packages brownie mix, 1 cup oil, 1/2 cup water and 4 eggs; mix as directed above. Bake at 350 degrees F for 35 to 37 minutes.
Cake-like brownies: follow basic directions except use 3 eggs.