Extreme 1: use pre-made brownie mix
Extreme 2: make brownies from scratch
Modicum: start with a pre-made brownie mix, deliberately omit their recommendation for oil, add 5/3 the originally-recommended amount of water, and add in one-half cup butterscotch chips and one-half cup semi-sweet chocolate chips (previously melted in the microwave and mixed together into a milk-chocolate-colored brown). Ignore traditional advice to mix brownie mix with a spoon x50 rotations and instead, defying conventional wisdom, use an eggbeater with only one beater-blade-thing inserted into it and alternate between low and medium-speed settings, beating the mix for a good 5+ minutes until you're sure it's thoroughly homogenized and can visibly see that you've (against conventional wisdom) aerated it a bit much. Pre-heat the oven to 350 degrees during this time, but turn it down to 325 degrees since you're using a non-stick pan with non-sticking coating added in addition. The box says "29 to 31 minutes" so instead you keep it in for 25 minutes, then turn the oven off and keep it in for another 2 minutes, and then open the oven door all the way, letting all the heat out. Leave the brownies alone for 4 hours, then cut and serve.
Result: "You made these? These are ______!"
secretary: "really good"
mentor: "fantastic"
dean: "quite good"
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