Place all ingredients in a mixing bowl and mix for 5 minutes. This ensures that the mix is completely blended. This makes a little over 3 batches of brownies.
Store in airtight jars or use right away.
Baking the Brownies
In a mixing bowl, add the 2 ¼ cup of brownie mix (that is NOT ALL OF THE JAR!) and eggs, water and vanilla. Mix until batter is smooth.
Spray 9 x 9 baking pan with oil and add batter.
Cook at 350 for 18-22 minutes.
YIELD: This makes a little over 3 batches of brownies. Take note of the 2 ¼ cup. Each batch serves 8 but the entire jar will serve over 24 with almost 2 cups leftover to prep for one more batch. Servings is based on 8 brownies in one 9x9 inch pan and calorie/nutritional values are based on if you made a total of 3 batches with no leftover brownie mix. Add-Ins: Feel free to add pecans, walnuts, chopped chocolate pieces, chocolate candies, or dried fruit to the batter before baking. Storage: Keep the brownie mix in an airtight container in a cool, dry location for up to 1 year. Cake Like Texture: You simply need to add one more egg when you are preparing the batter. This will take them from fudgey to cake-like. How to Cut Brownies Clean: 1. It's best to let the brownies cool down completely before cutting. This is the number one reason why the brownies don't cut beautifully. 2. Next, you will need to use a plastic knife. It will cut through them like a breeze. Be sure to wipe the knife after each pass. 3. You can also place the brownies in the freezer for 10-15 minutes before cutting them. This will help keep them from coming apart as they are cut.