Use the baking spray to coat the brownie pan to prevent sticking. Preheat the oven to 350° F.

Next, grab the large mixing bowl or batter bowl. Add the cake mix, eggs, vegetable oil, and pure vanilla extract. Use the whisk to work in all the ingredients until no lumps remain.

Pour the batter into the wells of the brownie pan, evenly distributing the product. Smooth with the spatula, and scrape down the side, so get every last drop of yummy lemony goodness.

Lightly sprinkle the granulated sugar across the top of each brownie. 

Put the brownies into the oven. Set the timer for 15 minutes (for lighter edges) or 17 minutes for darker, crispy edges.

These will rise into cakes with a puffy top after about ten minutes. So use the back of a fork to gently smush the top down just after they rise. This will give them the dense "brownie" texture instead of becoming square cupcakes.

When the timer sounds off, use a toothpick to determine doneness. You want them soft and gooey, but no raw eggs! Remove from the oven. Use the back of the fork tine to once again flatten the brownies.

Cool the brownies for 10 minutes, then remove them from the pan.