Pillsbury Brownie Mix Milk Chocolate

All You Need: 1/2 cup oil, 1/4 cup water, 2 eggs (If desired, substitute 3 egg whites or 1/2 cup refrigerated or frozen fat-free egg product, thawed, for the 2 whole eggs). Baking: 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. Thick: 13 inch x 9 inch pan size; 350 degrees F oven temp; 28 to 31 minutes bake time. Thicker: 9 inch x 9 inch pan size; 350 degrees F oven temp; 30 to 35 minutes bake time. Thickest: 8 inch x 8 inch pan size; 350 degrees F oven temp; 45 to 50 minutes bake time. Cut and serve when completely cooled. Store covered. 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 15 x 10 x 1-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. Tip & 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.