Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Per 1/20 Package Dry Mix: 100 calories; 0 g sat fat (0% DV); 85 mg sodium (4% DV); 15 g total sugars.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Preheat: Oven as directed below (metal or glass pan). Grease (or use cooking spray) bottom of pan. Mix: Empty mix into bowl. Add 2/3-cup vegetable oil, 1/4-cup water and two eggs. Mix with a spoon until all particles are moistened. Bake: As directed below (If using dark or nonstick pan, shorten bake time by 3 min. if using insulated pan, lengthen bake time by 7 min. For cake-like brownies: Increase eggs to 3. To cut warm brownies easily, cut with plastic knife using short saving motions) or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. Pan Size: Thick 13 inch x 9 inch. Oven Temp: 350 degrees F. Bake Time: 24-26 min. Thicker: 9 inch x 9 inch. Oven Temp: 350 degrees F. Bake Time: 38-40 min. Thickest: 8 inch x 8 inch. Oven Temp: 325 degrees F. Bake Time: 52-54 min.
Do not eat/consume raw batter.
High altitude directions (3500-6500 ft): Stir in 3 tbsp. flour into dry brownie mix. Make brownies using 1/3-cup water, 1/3-cup oil and 2 eggs. For cakelike brownies, stir 3 tbsp. flour into dry brownie mix. Make brownies using 1/4 cup water, 2/3-cup oil and 3 eggs.
Do not eat/consume raw batter.
Serving Instructions
Prepare brownie mix as directed. Fill paper-lined miniature muffin cups two-thirds full. Bake about 20 minutes until a toothpick comes out clean. Enjoy as is or dress up with: a chocolate kiss or a cherry; cream cheese, fudge or buttercream icing; colored sprinkles, coconut, vanilla chips, crushed nuts or peppermint candy; a dollop of marshmallow fluff, raspberry jam or whipped cream. Have fun!
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
