Pamela's Irresistible Brownies

Pamela's Irresistible Chocolate Brownies

With Oil:
1 bag of Pamela's Chocolate Brownie Mix
1/2 cup oil
1/4 cup water
1 large egg

With Butter:
1 bag of Pamela's Chocolate Brownie Mix
1/2 cup butter, melted
1/3 cup water
1 large egg

Optional:
1/2 cup nuts (walnuts, macadamia or pecans)
1/2 cup additional chocolate chips

Put all ingredients into a bowl. With spoon, mix only enough to incorporate. 1 tablespoon additional water can be added if batter appears too thick. For the fudgiest brownies, do not over mix. Over mixing will yield cake-like brownies. Pour into a greased 8" square pan. Bake at 350° for 18 to 20 minutes with oil method, or 22-24 minutes with butter method. Do not overbake. A toothpick inserted into brownies should come out with slight crumbs.

Fast & Easy: Dessert with flair, bake in your greased waffle iron until firm to the touch, remove and serve with a scoop of vanilla ice cream and chocolate sauce!

Variations:

Pamela's Mocha Brownies: Replace 1/4 cup water with 1/4 cup prepared espresso.

Pamela's Ultra Rich Brownies: Add 1/2 cup sour cream.

Pamela's Oil-Free Brownies: Replace oil/butter with 1/2 cup applesauce and use 1/4 water. Follow directions for Pamela's Irresistible Chocolate Brownies (above) reduce baking time to 20 minutes. Additional bake time may be required.

Pamela's Egg-Free Brownies: Follow Pamela's Irresistible Chocolate Brownies with oil method (above), replace egg with 1/2 cup applesauce, or prepared egg replacer, or soft tofu. Reduce baking time to 20 minutes. Additional bake time may be required.