|Servings Per Container|
|Amount Per Serving|
|Calories 200||Calories from Fat 80|
|% Daily Value*|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Cocoa Processed with Alkali, Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Molasses Powder, Xanthan Gum, Cellulose Gum, Carob Powder, Color Added, Artificial Flavor.
You Will Need: For Brownie Batter: 2 tablespoons water; 1/2 stick (1/4 cup) butter, margarine or spread, melted; 1 egg. For Cookie Dough: 1 tablespoon water; 1/2 stick (1/4 cup) butter, margarine or spread, softened. If using spread, use one that has more than 65% vegetable oil. 1. Heat oven to 325F. Grease bottom of pan with cooking spray or shortening. 2. In a medium bowl, stir Brownie Mix, 2 tablespoons water, melted butter and egg until well blended. Spread in pan. 3. In another medium bowl, stir Cookie Mix, 1 tablespoon water and softened butter until soft dough forms. Drop cookie dough by rounded teaspoonfuls evenly onto brownie batter. 4. Bake as directed below or until a toothpick inserted 2 inches from side of pan comes out almost clean. Bake 8" x 8" shiny metal or glass pan for 50-51 minutes. Bake 8" x 8" dark or nonstick pan for 43-44 minutes. Bake 9" x 9" (all pans) for 42-44 minutes. Bake 11" x 7" (all pans) for 40-41 minutes. Let cool. If you want to cut warm bars easily, cut with plastic knife using short sawing motions. Store tightly covered. For easy cleanup, line the bar pan with foil for easy removal and cutting. For bars made in a 13 x 9 pan, bake shiny metal or glass pan 34 to 35 minutes, dark or nonstick pan 26 to 27 minutes. For a thicker bar, use 2 boxes of mix and double all ingredients; bake shiny metal or glass pan 51 to 52 minutes, dark or nonstick pan 44 to 45 minutes. High Altitude (3500-6500 ft.): For 1 box, stir 1 Tbsp. all-purpose flour into dry brownie mix. For 2 boxes in 13 x 9-inch pan, stir in 2 Tbsp. all-purpose flour into dry brownie mix.