I like to make brownies quite often and have been doing so for quite some time. However, I usually use a packaged mix for its simplicity. It still comes out fresh and doesn’t taste of preservatives. I change it up sometimes, however, to make it more interesting…
Note for all variations, a standard “add egg, oil, and water” boxed mix is assumed handy and unless otherwise stated is prepared as such. Always test for doneness by poking the center with a knife or toothpick – it’s done when it comes out all or mostly clean.
Variation 1: Instead of using oil, use double the quantity of apple sauce as substitute. This makes for a cakier, but still lower fat brownie. You could also substitute egg whites or Egg Beaters for the eggs. Keep your eye on doneness, it may dry out in the oven faster than the original recipe.
Vatiation 2: Replace the required water with coconut rum. This will make for a strong dessert that packs a good punch. Fudgier brownies could be made by carefully drizzing on some Irish cream liqueur. Again, since alcohol evaporates faster than water, keep an eye on its doneness: it may b ready a little sooner than you think.
Variation 3: Swap out the water required with prepared room temperature coffee, or mix in instant coffee or espresso. Since coffee and chocolate are complimentary flavors, you may need to mix a little more than you think for the flavor to come through.
Variation 4: Got some extra oranges? Zest one large or two small oranges and mix it into the prpared-as-directed brownie batter. Substitute more or less to preference.
For all variations: Mixing in 2oz of chopped dark chocolate will make for a richer chocolate experience overall.