|Serving Size 3 tbsp|
|Servings Per Container 16|
|Amount Per Serving|
|Calories 170||Calories from Fat 70|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Polyunsaturated fat 0g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
Brownie Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa (Processed with Alkali), Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Partially Hydrogenated Soybean and Cottonseed Oils, Salt, Artificial Flavor, Sodium Bicarbonate. Fudge Topping: Cream, Sugar, Chocolate Liquor, Corn Syrup, Mono and Diglycerides, Potassium Sorbate (Preservative).
You Will Need: 1/4 Cup water; 1/3 Cup vegetable oil; 1 Egg. Before You Begin: Preheat oven to 325 degrees F. Prepare 8 x 8-inch pan by lightly greasing or spraying with non-stick cooking spray. 1. Blend water, oil and egg in medium bowl. Add brownie mix and stir until moistened (about 40 strokes). 2. Spoon batter into prepared baking pan and spread evenly. 3. Bake 40 - 42 minutes in metal pan, or 45 - 47 minutes in glass pan. 4. Warm fudge topping by placing unopened pouch in hot tap water for 4 - 5 minutes. Remove from water and squeeze pouch 4 - 5 times to soften topping. 5. Cut top of fudge topping pouch and squeeze onto warm brownies. Gently smooth over top. Cool completely before cutting. Makes 16 2-inch brownies. Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. Cool completely in pan before cutting. Store in a tightly covered container. High Altitude: Add 1/4 cup all-purpose flour and an additional 2 tablespoons water.
P.O. Box 88176 Seattle, WA 98138-2176
Contains: Milk, wheat and soy. Made on equipment that makes products containing wheat, eggs, milk, soy, tree nuts and peanuts.