Cake-mix brownies are a delicious treat

Dear Heloise: I used to have a recipe from you that I have since lost -- too many moves. I am looking for the recipe in which you make brownies from a cake mix. I would love to replace that recipe -- it was good and so easy. I am sure that a lot of your fans would also love the recipe. Cindy, Via E-mail
Yummy! This is a fantastic recipe, and I'm happy to reprint it for you and others who love brownies:
1 egg
3/4 cup water plus more as needed
1/2 cup chopped pecans (optional)
1 (18.25-ounce) box devil's-food cake mix
Preheat the oven to 350 F. Grease a 13-by-9-inch pan. Mix the egg, water and nuts in a large bowl. Add the dry cake mix; stir well. If the batter needs more water, add a teaspoonful at a time; don't add too much, because the batter should be thick. Be sure not to overmix.
Pour into the prepared pan, being sure to smooth the top evenly. Bake for 20 to 25 minutes for chewy brownies; if you like them a little drier, bake a few minutes longer.
Enjoy! Heloise
Dear Heloise: When I first use celery for salads or soups, instead of breaking off whole stalks, I cut off what I need from across the top of the whole bunch. Then I rinse the remainder in cold water, shake off the excess, wrap it well in paper towels and place it back inside the plastic bag in which I brought it home from the store. The new shorter length means it fits neatly now in my vegetable crisper tray and stays fresh and crisp for up to two weeks. Pat Dillon, Nashville, Tenn.
Dear Heloise: I was baking the other day, and I realized I needed some brown sugar and didn't have any. So, I mixed 1 cup of granulated sugar with 4 tablespoons of dark molasses and mixed it well. It worked just fine. Jackie from Minnesota
Just keep in mind that when you make substitutions, the flavor and texture might be a little off. You can use dark or light molasses, depending on how strong you want the sugar. The darker the molasses, the stronger the flavor will be. It's handy to have a substitution chart. Have you ever wondered what you can substitute for other items? I have put a pamphlet together with lots of substitutions, as well as some great seasoning and sauce recipes. To receive a copy of the four-page pamphlet, please send $3 and a long, self-addressed, stamped (60 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, Texas78279-5001. Did you know that 1 pound of brown sugar is equivalent to 21/4 cups? You can soften hard brown sugar by placing the sugar in a container with a tight-fitting lid along with a piece of bread or a slice of apple. Let sit (with the lid on) for a while, and the moisture should help to soften the sugar. Heloise
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
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