Cathy's *why bother with homemade* Brownies

1 pkg Ghiradelli double chocolate brownie mix
1 large egg
1/3 cup water
1 2oz pkg walnuts or pecans
1/2 cup oil

1 tub duncan hines chocolate icing*
1 8X8 disposable aluminum pan**

The only differenece between the recipe on the box and my recipe is the addition of the nuts and increasing the oil from 1/3c to 1/2c. The additional oil is the key. Mix all together and bake at the temperature suggested (I don't have a box on hand and can't remember the temp) for 40-45min. Ice when cool. Place in refrigerator for 10 minutes before cutting so the icing won't be a a mess while cutting.

Makes 16 brownies.

*You will only need 1/2 of the tub of icing but it freezes well, or use it all if you make a double batch.

**For some unknown reason these turn out better in an aluminum disposable pan. Plus- no washing. If you make a double batch use 2-8X8 pans. In a 9X13 pan the edges get too done and the middle stays too gooey.

Walmart & Kroger carry Ghiradelli Brownie Mix. Now if I go to Walmart to buy some and it is all gone, I am going to be mad at you guys for buying up all the brownie mix. No Black Market sales of Brownie Mix allowed!

-- Cathy Johnson