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|18 servings per container|
|Serving Size: 0.056 package (29 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Sodium||80 mg (4%)|
|Total Carbohydrate||25 g (9%)|
|Includes Added Sugars||17 g (35%)|
|Iron||1 mg (6%)|
|Potassium||98 mg (2%)|
13 inches x 9 inches. Per 1/18 Package: 110 calories; 0 g sat fat (0% DV); 80 mg sodium (4% DV); 18 g total sugars. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Baking instructions and tips at PillsburyBaking.com. Facebook. Instagram. Pinterest. Made with 35% recycled fiber.
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Contains 2% or Less of: Canola Oil, Corn Starch, Salt, Baking Soda, Natural and Artificial Flavor.
Contains wheat ingredients. May contain milk and soybean ingredients. Do not eat raw batter.
All You Need: 2/3 cup oil; 1/4 cup water; 2 eggs. Substitutions: Eggs: 3 egg whites or use 1/2 cup egg substitute for the eggs. Baking Instructions: 1. Set oven to 350 degrees F for metal or glass pan. For dark-coated pan, set oven to 325 degrees F. Coat bottom of pan with no-stick cooking spray. We recommend using Crisco oil and no-stick cooking spray. 2. Stir brownie mix, oil, water and eggs in bowl until blended, about 50 strokes. Spread into pan. 3. Bake at 350 degrees F for metal or glass pan. For dark-coated pan, bake at 325 degrees F. Cut and serve when completely cooled. Store loosely covered. Thick: 13x9-inch pan size; 28 to 31 min bake time; Thicker: 9x9-inch pan size; 20 to 25 min bake time; Thickest: 8x8-inch pan size; 45 to 50 min bake time. Double Batch: Coat bottom of 15x10-inch pan. Combine 2 packages brownie mix, 1-1/3 cups oil, 1/2 cup water and 4 eggs; mix as directed above. Bake at 350 degrees F for 35 to 37 minutes.
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