Mix dry ingredients thoroughly. Create a depression in the center of the mix and add the eggs, oil and water. Combine the liquid and dry ingredients
Evenly distribute the mix in a 9″ pan – I prefer silicon, but if you are using aluminum or steel butter and then flour the pan to keep the brownies from sticking.
Bake from 35 minutes to 45 minutes until they are done to your desired consistency. The shorter end of the time frame will yield softer brownies while the longer end will yield dryer chewier ones. Either way these are winners.