Photos show how common baking mistakes can drastically change your brownies

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• I intentionally made nine common baking mistakes while making brownies to see how each would affect the finished product.
• From not using enough butter to adding too much flour or mistaking baking soda for baking powder, there are a lot of mess-ups to be made.
• Leaving out eggs altogether left me with an inedible, sugary soup but adding extra flour resulted in a more fluffy, delicious brownie.

When it comes to baking brownies, I usually stick to mix that comes in a box. It's convenient, and it's pretty hard to make a mistake. As it turns out, baking them from scratch is a lot easier to mess up; there's more measuring, ingredients, and room for human error.

To find out how some of these classic mistakes would alter my dessert, I intentionally made nine baking faux pas while using the same brownie recipe. To keep things consistent, I found Hershey's Best Brownies recipe online and stuck with it the whole way through.

I learned a lot from this day spent in the kitchen, but probably the most important rule of thumb is that you can't rush a brownie out of its pan. Let them cool first, otherwise, they'll completely fall apart — it took me three batches to figure this one out.

From mistaking baking soda for baking powder and forgetting to add the eggs, here's what happened when I made nine classic errors.