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Per 1/16 Package: 130 calories; 1 g sat fat (5% DV); 110 mg sodium (5% DV); 16 g total sugars. Partially produced with genetic engineering. Chocolatey cocoa brownie meets delicious chocolate chip cookie! The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how to recycle.info. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. Learn more at Ask.GeneralMills.com. Try our other exciting floavors like Supreme Fudge & Salted Caramel. 100% recycled paperboard. Carbohydrate Choices: 2.
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Cocoa Processed with Alkali, Palm Oil. Contains 2% or less of: Corn Starch, Salt, Leavening (baking soda, Sodium aluminum phosphate), Molasses Powder, Carob Powder, Artificial Flavor.
Contains wheat and soy; may contain milk ingredients. Do not eat raw brownie batter.
For Brownie Batter: 2 tablespoons water + 1/3 cup vegetable oil + 1 egg. For Cookie Dough: 2 tablespoons water + 3 tablespoons butter, margarine or spread (spread should have at least 65% vegetable oil), softened. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Stir Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. Sitr Cookie Mix, Softened butter and 2 tablespoons water in another medium bowl until well blended (dough will be stiff). Drop cookie dough by 9 rounded tablespponsfuls onto brownie batter in 3 rows of 3. Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies easily, use a plastic knife ans short sawing motions. Store tightly covered.Pan Size and Bake time (in minutes): 8 in x 8 in (34-39 mins); 9 in x 9 in (29-34 mins); 11 in x 7 in (27-32 mins). High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry brownie mix.
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