|Serving Size 1/20 package mix|
|Servings Per Container 20|
|Amount Per Serving|
|Calories 100||Calories from Fat|
|% Daily Value*|
|Total Fat 0.5g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||0%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Contains 2% or Less of: Partially Hydrogenated Soybean Oil, Corn Starch, Salt, Natural and Artificial Flavor, Baking Soda.
All you need: 2/3 cup of oil; 1/4 cup of water; 2 eggs. 1. Set oven to 350F for metal or glass pan. For dark-coated pan, set oven to 325F. Coat bottom of pan with no-stick cooking spray. We recommend using Crisco Oil No-stick Cooking Spray. 2. Combine brownie mix, oil, water and eggs in a large bowl; stir 50 strokes with spoon. Spread into prepared pan. 3. Bake at 350F for metal or glass pan. For dark-coated pan, bake at 325F. Cut and serve when completely cooled. Store loosely covered. Pan Size: Thick 13 x 9-inch, Bake Time: 28 to 31 min.; Thicker: 9 x 9-inch, Bake Time: 30 to 31 min.; Thickest 8 x 8-inch, Bake Time: 45 to 50 min. If desired, substitute 3 egg whites or 1/2 cup egg substitute for the eggs. Double Batch: Coat bottom of 15 x 10-inch baking pan. Combine 2 packages brownie mix, 1-1/3 cups oil, 1/2 cup water and 4 eggs; mix as directed above. Bake 350F for 35 to 37 minutes.