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Betty Crocker Delights
|16 servings per container|
|Serving Size: 0.063 pkg (35 g)|
|Calories from Fat||20||80|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2.5 g (4%)||9 g (13%)|
|Saturated Fat||1.5 g (7%)||5 g (25%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||30 mg (10%)|
|Sodium||125 mg (5%)||170 mg (7%)|
|Total Carbohydrate||29 g (10%)||10%|
|Dietary Fiber||<1 g (3%)||3%|
|Protein||1 g||2 g|
|Potassium||55 mg (2%)||65 mg (2%)|
Chocolatey cocoa brownie meets delicious chocolate chip cookie! See nutrition facts for as prepared information. Per 1/16 Package: 140 calories; 1.5 g sat fat (7% DV); 125 mg sodium (5% DV); 19 g sugars. 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. Try our other exciting flavors. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. how2recycle.info. Carbohydrate Choices: 2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com.
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Cocoa Processed with Alkali, Corn Syrup. Contains 2% or Less of: Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Molasses Powder, Xanthan Gum, Cellulose Gum, Carob Powder, Color Added, Artificial Flavor.
Contains wheat and soy; may contain milk ingredients. Do not eat raw brownie batter.
You Will Need: For Brownie Batter: 2 tablespoons water + 1/2 stick (1/4 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), melted + 1 egg. For Cookie Dough: 1 tablespoon water + 1/2 stick (1/4 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), softened. Heat oven to 325 degrees F. Grease bottom of pan with cooking spray or shortening. Stir Brownie Mix, 2 tablespoons water, melted butter and egg in a medium bowl until well blended. Spread in pan. Stir Cookie Mix, 1 tablespoon water and softened butter in another medium bowl until soft dough forms. Drop cookie dough by rounded teaspoonfuls evenly onto brownie batter. Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm bars easily, use plastic knife and short sawing motions. Store tightly covered. 8 inch x 8 inch shiny metal or glass pan size: 50-51 bake time (in minutes). 8 inch x 8 inch dark or non-stick pan size: 43-44 bake time (in minutes). 9 inch x 9 inch (all pans) pan size: 42-44 bake time (in minutes). 11 inch x 7 inch (all pans) pan size: 40-41 bake time (in minutes). High Altitude (3500-6500 ft): For 1 box, stir 1 tbsp all-purpose flour into dry brownie mix. For 2 boxes in 13x9-inch pan, stir 2 tbsp all-purpose flour into dry brownie mix.
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