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About
Details
This kit includes: Brownie mix; fudge filling; rainbow chip topping; paper baking cups. You Will Need: Oil, egg & muffin tin.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Rainbow Candy Chips (Semisweet Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin, Vanilla], Sugar, Color [Yellow Lakes 5 & 6, Red Lake 40, Yellow 6, Blue Lakes 1 & 2, Red 3], Carnauba Wax, Shellac, Beeswax), Nonfat Milk, Corn Syrup, Water, Cocoa Processed with Alkali, High Fructose Corn Syrup, Hydrogenated Palm Kernel Oil, Corn Starch, Contains 2% or Less of: Cocoa, Palm Oil, Buttermilk, Salt, Whey, Butter, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Carob Powder, Baking Soda, Potassium Sorbate (Preservative), Color Added.
Directions
Do no eat raw brownie batter. Makes 12 brownie cups. You will need: 1/3 cup vegetable oil; 1 egg; muffin tin. Instructions: 1. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place fudge pouch in bowl of hot water (do not microwave pouch); set aside. 2. Stir Brownie Mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoons into each cup. 3. Bake 14-16 minutes. Using a spoon, press down center of brownie to create a well. Caution: Pan and brownie will be hot. Cool completely. 4. Squeeze pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread. 5. Top with Rainbow Candy Chips. Store in airtight container. High Altitude (3500-6500 ft):No change.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 2g3%
- Saturated Fat 1.5g8%
- Cholesterol 0mg0%
- Sodium 95mg4%
- Total Carbohydrate 25g8%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g
Details
This kit includes: Brownie mix; fudge filling; rainbow chip topping; paper baking cups. You Will Need: Oil, egg & muffin tin.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Rainbow Candy Chips (Semisweet Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin, Vanilla], Sugar, Color [Yellow Lakes 5 & 6, Red Lake 40, Yellow 6, Blue Lakes 1 & 2, Red 3], Carnauba Wax, Shellac, Beeswax), Nonfat Milk, Corn Syrup, Water, Cocoa Processed with Alkali, High Fructose Corn Syrup, Hydrogenated Palm Kernel Oil, Corn Starch, Contains 2% or Less of: Cocoa, Palm Oil, Buttermilk, Salt, Whey, Butter, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Carob Powder, Baking Soda, Potassium Sorbate (Preservative), Color Added.
Directions
Do no eat raw brownie batter. Makes 12 brownie cups. You will need: 1/3 cup vegetable oil; 1 egg; muffin tin. Instructions: 1. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place fudge pouch in bowl of hot water (do not microwave pouch); set aside. 2. Stir Brownie Mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoons into each cup. 3. Bake 14-16 minutes. Using a spoon, press down center of brownie to create a well. Caution: Pan and brownie will be hot. Cool completely. 4. Squeeze pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread. 5. Top with Rainbow Candy Chips. Store in airtight container. High Altitude (3500-6500 ft):No change.
Common questions
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Learn more about pickup orders here.
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Instacart pickup cost:
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Learn more about instructions for specific items or replacements here.
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