I make *the* best brownies ever. Seriously, I don't know what it is, 'cause I just use a box mix, but everyone who's ever had one agrees that they are the best! I used to think it was the weakness with which I stirred the batter, but in more recent years I use my Kitchen Aid stand mixer, so that's not it. Anywho, since I made brownies tonight, I thought I'd share my exact brown-making details to try to help those who don't make the best brownies. Ever.
- Buy Betty Crocker brownie mix - either the Supreme with Hershey's Syrup or the one with the Hershey's chocolate chunks.
- Preheat oven to 325 degrees.
- Spray bottom of 8 x 8 pyrex pan with baking spray. (I always used to use Baker's Joy, but I can't find it anymore, so I use PAM baking spray.)
- Combine brownie mix, water, canola oil, 2 eggs (large, I think - whatever they give you in the 8-pack) and Hershey's Syrup packet and mix thoroughly. I use an OXO plastic mixing bowl with spout and rubber bottom and a rubber spatula.
- Pour almost all of the mix into the pan. Leave just enough in the bowl to satisfy your need to eat raw brownie batter.
- Pop pan in the oven for 50 minutes. Remember to set timer!
- Fill house with delicious scent of brownies, while simultaneously disgusting your husband who hates chocolate.
- Remove pan from oven.
- Let cool only to the point of being able to eat brownies without causing third degree burns to mouth.
P.S. This pan of brownies is from a while back. I can't remember why I made them in the round pan. Were both of my square pyrex pans dirty? Hmmm.