|Serving Size 1/12 package mix|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 90||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||14%|
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Polydextrose, Maltodextrin, Partially Hydrogenated Soybean Oil, Cocoa and Cocoa processed with Alkali, contains 2% or less of: Salt, Natural and Artificial Flavors, Baking Soda, Acesulfame Potassium (non-nutritive sweetener), Sucralose (non-nutritive sweetener). Contains Wheat ingredients. May contain milk and soybean ingredients.
All You Need: 1/3 cup oil, 3 tablespoons water, 1 egg*. 1. Set your oven to 350F for metal or glass pan. For dark-coated pan, set your oven to 325F. Grease bottom of 8 x 8 or 9 x 9-inch pan or spray with no-stick cooking spray. 2. Combine brownie mix, oil, water and egg in large bowl; stir 50 strokes with spoon. Spread in greased pan. **Batter may be thicker than regular brownie batter. 3. Bake at 350F. Follow bake times below. For dark-coated pan, bake at 325F. 28 to 32 minutes for 8 x 8-inch pan. 26 to 30 minutes for 9 x 9-inch pan. Cut and serve when completely cooled. Store covered. *If desired, substitute 1 egg white or 1/4 cup refrigerated or frozen fat-free egg product, thawed, for the whole egg.High Altitude (above 3500 feet): Add 1/4 cup flour to dry brownie mix. Increase water to 1/4 cup. Mix and bake as directed.