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Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [emulsifier], Vanilla), Canola Or Soybean Oil, Natural Cocoa, Cocoa (processed With Alkali), Wheat Starch, Salt, Artificial Flavor, Sodium Bicarbonate.
Directions
Ultimate Brownies: For 16 Brownies, your pan size will be 8" x 8", 9" x 9", or 11" x 7" and you will need 1 pouch mix, 1-third cup water, 1-third cup vegetable oil, and 1 egg. For 24 Extra Thick Brownies, your pan size will be 13" x 9" and you will need 2 pouches mix, 2-thirds cup water, 2-thirds cup vegetable oil, and 2 eggs. For 48 Brownies, your pan size will be 16" x 12" (half-sheet pan) and you will need 3 pouches mix, 1 cup water, 1 cup vegetable oil, and 3 eggs. 1. Preheat oven to 325F. Lightly grease baking pan or spray with non-stick cooking spray. 2. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and stir until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake as directed below. For glass pan, add an additional 5 minutes to the bake time. Cool completely in pan before cutting. 16 Brownies: (8" x 8", 9" x 9", or 11" x 7") 40 to 45 minutes. 24 Brownies: (13" x 9") 45 to 50 minutes. 48 Brownies: (16" x 12" half-sheet pan) 40 to 45 minutes. Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. High Altitude: Add 1-quarter cup all-purpose flour and an additional 2 tablespoons water. Ultimate Cookies: For each batch you will need 2 eggs, 1-third cup vegetable oil, and 1 pouch brownie mix. 1. Preheat oven to 350F. Lightly grease cookie sheet or spray with non-stick cooking spray. 2. Place oil and eggs in medium bowl and stir until fully mixed. Add brownie mix and stir until a soft dough forms. Drop dough by rounded teaspoons, 2 inches apart, onto a greased cookie sheet. 3. Bake 8 to 12 minutes or until edges are set and surface of cookies are no longer shiny. Cool 1 to 2 minutes before removing from cookie sheet. Makes 36, 2-inch cookies. High Altitude: add 1-quarter cup all-purpose flour. Brownie Bites: For each batch, you will need 1-third cup water, 1-third cup vegetable oil, 1 egg, and 1 pouch brownie mix. 1. Preheat oven to 325F. Lightly grease mini muffin pan or line with paper baking cups. 2. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and stir until well blended. Spoon batter into prepared muffin pan, filling 2-thirds full. 3. Bake 16 to 18 minutes. Cool 5 minutes then remove from pan to wire rack. Drizzle with melted chocolate, if desired. Makes 48 brownie bites. High Altitude: Add 1-quarter cup all-purpose flour and an additional 2 tablespoons water.
Warnings
Contains: wheat and soy. Made on equipment that makes products containing wheat, eggs, milk, soy and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3.5g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 120mg5%
- Total Carbohydrate 27g9%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 1g
Ingredients
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [emulsifier], Vanilla), Canola Or Soybean Oil, Natural Cocoa, Cocoa (processed With Alkali), Wheat Starch, Salt, Artificial Flavor, Sodium Bicarbonate.
Directions
Ultimate Brownies: For 16 Brownies, your pan size will be 8" x 8", 9" x 9", or 11" x 7" and you will need 1 pouch mix, 1-third cup water, 1-third cup vegetable oil, and 1 egg. For 24 Extra Thick Brownies, your pan size will be 13" x 9" and you will need 2 pouches mix, 2-thirds cup water, 2-thirds cup vegetable oil, and 2 eggs. For 48 Brownies, your pan size will be 16" x 12" (half-sheet pan) and you will need 3 pouches mix, 1 cup water, 1 cup vegetable oil, and 3 eggs. 1. Preheat oven to 325F. Lightly grease baking pan or spray with non-stick cooking spray. 2. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and stir until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake as directed below. For glass pan, add an additional 5 minutes to the bake time. Cool completely in pan before cutting. 16 Brownies: (8" x 8", 9" x 9", or 11" x 7") 40 to 45 minutes. 24 Brownies: (13" x 9") 45 to 50 minutes. 48 Brownies: (16" x 12" half-sheet pan) 40 to 45 minutes. Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. High Altitude: Add 1-quarter cup all-purpose flour and an additional 2 tablespoons water. Ultimate Cookies: For each batch you will need 2 eggs, 1-third cup vegetable oil, and 1 pouch brownie mix. 1. Preheat oven to 350F. Lightly grease cookie sheet or spray with non-stick cooking spray. 2. Place oil and eggs in medium bowl and stir until fully mixed. Add brownie mix and stir until a soft dough forms. Drop dough by rounded teaspoons, 2 inches apart, onto a greased cookie sheet. 3. Bake 8 to 12 minutes or until edges are set and surface of cookies are no longer shiny. Cool 1 to 2 minutes before removing from cookie sheet. Makes 36, 2-inch cookies. High Altitude: add 1-quarter cup all-purpose flour. Brownie Bites: For each batch, you will need 1-third cup water, 1-third cup vegetable oil, 1 egg, and 1 pouch brownie mix. 1. Preheat oven to 325F. Lightly grease mini muffin pan or line with paper baking cups. 2. Place water, oil, and egg in medium bowl and stir until fully mixed. Add brownie mix and stir until well blended. Spoon batter into prepared muffin pan, filling 2-thirds full. 3. Bake 16 to 18 minutes. Cool 5 minutes then remove from pan to wire rack. Drizzle with melted chocolate, if desired. Makes 48 brownie bites. High Altitude: Add 1-quarter cup all-purpose flour and an additional 2 tablespoons water.
Warnings
Contains: wheat and soy. Made on equipment that makes products containing wheat, eggs, milk, soy and tree nuts.
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