- 1 egg, beaten
- 1 fudge brownie mix (13-inch x 9-inch pan size)
- 1/4 cup canola oil
- 1/4 cup cold coffee
- 1/4 cup water
- 1 cup vanilla or white chips
- 3/4 cup chopped walnuts
- Place egg, brownie mix, oil, coffee and water in a large bowl. Stir with a spoon until just moistened, about 50 stokes. Fold in chips and nuts.
- Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 3 dozen.
Originally published as Double Chocolate Brownies in Country Woman November/December 1991, p35
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