1 pkg. (21 1/2 oz.) Pillsbury fudge brownie mix
1/3 c. very hot tap water
1/3 c. chocolate syrup
6 oz. (1 c.) semi sweet chocolate pieces
1/3 c. vegetable oil
1 egg (or egg substitute)

Preheat oven to 350 degrees; grease a 13 x 9 inch baking pan or spray with non- stick vegetable spray. In a large bowl combine brownie mix, water, vegetable oil, chocolate syrup and egg. Beat 50 strokes by hand. Spread evenly in prepared pan. Sprinkle top evenly with chocolate chips. Bake in preheated oven for 33 to 35 minutes. Do not over bake or brownies will be tough.

Allow to cool to room temperature, then cut into squares. Makes 24 brownies.

Per serving (1 brownie), 181 calories, 2 grams protein, 8 grams fat, 7 grams carbohydrates, 11 grams cholesterol, 100 milligrams sodium.

Variations: Double Chocolate Peanut Butter Brownies

Follow direction above, omit chocolate chips. Before baking, heat 1/2 cup peanut butter in saucepan over low heat or microwave in high (100% power) for about 1 minute or until liquid. Pour over batter in pan. With a knife, swirl peanut butter through, going 1/4 inch into surface. Bake as directed. (I prefer putting in part of dough and then the peanut butter and the rest of the dough.)

Per serving (1 brownie) 174 calories, 3 grams protein, 8 grams fat, 4 grams carbohydrates, 11 milligrams cholesterol, 101 milligrams sodium.

Both nutritional breakdowns are with the regular egg used.