Preheat the oven to 350°. Line a 9×9 baking pan with parchment paper and spray with nonstick spray. In a large bowl combine cake mix, oil, eggs, vanilla extract and water. This can be done either by hand or with a hand held mixer. Pour the batter into the prepared 9×9 pan and spread out into an even layer.
The quickest way to customize a batch of brownies is as easy as raiding your pantry. Stir a handful (or two) of your favorite candy into the bowl of batter, sandwich a layer of cookies and candies in between two layers of batter or work into the topping—there really is no wrong way to load your brownies up. Dollops of decadent fillings can
Preheat the oven to 350 F and lightly grease an 8x8 or 9x9 pan. Combine the butter and sugar in a medium heatproof bowl. Microwave in 30-second increments, stirring each time, until the butter is melted. Alternatively, stir in a pot on the stove over medium-low heat.
With the mixer still going, slowly pour in the butter-chocolate mixture, followed by sifted high-quality Dutch cocoa powder and all-purpose flour. Pour the brownie batter into a foil-lined aluminum baking pan and bake until the brownies are shiny and set. Credit: Patty Catalano.
Step 1: Preheat the oven to 350°F. Line an 8"x8" metal baking pan with parchment paper and set aside. Step 2: Make the brownies. Melt butter and chocolate in the microwave in 15 second increments. Whisk until smooth. Step 3: Add both sugars and whisk until combined.
Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined. Mix the instant coffee with hot water, and pour in. Gently fold into the batter. Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula.
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fudgy brownies for two
