Substitute the oil. In addition to the water, many mixes ask for oil and an egg or two. If you find yourself out of both, skip the eggs altogether and replace the oil with the same amount of mayo. (Trust us!) Since the condiment is made with eggs and oil, it covers both bases—and results in a fudgy, shiny-topped brownie. If you have eggs and are seeking a swap for the oil, melted butter works great.
Fold in some flavor boosters. To up the ante even more, fold in one or more of the following chef-recommended ingredients to the brownie batter before baking:
- 1/4 cup extra premium chocolate chips or chopped dark chocolate
- 1 teaspoon espresso powder
- 1/4 teaspoon almond extract
- A dash of cinnamon
- A pinch of salt (or sprinkle flaky sea salt on top of the brownie batter before baking)
- Juice of half of a lemon (to accentuate the chocolate flavor, Robertson says)
Don’t be afraid to add toppings. Once the brownies are baked, Robertson suggests that you “add chocolate frosting on top or a scoop of vanilla ice cream to finish. This is a must!”
