Mocha Brownies

• 1 (19 7/8 ounce) box Duncan Hines chewy fudge brownie mix
• 1/3 cup oil (I've been using Enova, supposed to be better for you)
• 1/3 cup water
• 1 -2 large egg (one for "fudgy", two if you want the brownies "cake like")
• 1/2 teaspoon pure vanilla extract (optional)
• 1/2 teaspoon coffee extract (optional)
• 2 teaspoons instant espresso (dry)

1. I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
2. In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
3. Add the egg to the dry mix and then all the rest of the wet ingredients.
4. Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
5. Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
6. The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.

brownie mix, oil, water, egg, vanilla, coffee, espresso

Taken from www.food.com/recipe/mocha-brownies-213932 (may not work)