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|12 servings per container|
|Serving Size: 3 tbsp|
|Calories from Fat||45||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (8%)||5 g (9%)|
|Saturated Fat||2 g (10%)||2 g (13%)|
|Cholesterol||0 mg (0%)||0 mg (7%)|
|Sodium||60 mg (3%)||60 mg (3%)|
|Total Carbohydrate||25 g (8%)||25 g (9%)|
|Dietary Fiber||1 g (4%)||1 g (4%)|
|Sugars||19 g||19 g|
|Protein||1 g (0%)||1 g|
This product is lactose free and vegetarian.
Sugar, Chocolate Chips (Sugar, Unsweetened Chocolate and Cocoa Butter), Passover Cake Meal (Ground Matzo made from Passover Wheat Flour and Water), Vegetable Shortening (Partially Hydrogenated Cottonseed Oil with Mono and Diglycerides), Cocoa, Potato Starch, Salt, Sodium Bicarbonate, Sodium Acid Pyrophosphate, Mono-Calcium Phosphate, Polysorbate 60 as an Emulsifier, Natural and Artificial Flavors.
Delicious homemade fudgey gooey brownies in 4 easy steps. Preparation Time: 10 minutes: Bake Time: 30-33 minutes: Makes about 12 brownies. You will need: 1 large egg, 2 tablespoons cold water, 1 tablespoon margarine/butter, softened, 1 tablespoon boiling water. If butter is used, this cake is not pareve. 1. Preparation: Preheat oven to 350F, grease enclosed baking pan. 2. Mixing Batter: Because of the rich, thick texture of this batter, mixing by hand is not recommended. Empty large bag of mix into mixing bowl. Add 2 tablespoons water and egg. Beat on low speed for 4 minutes. Spread mixture evenly in greased pan. 3. Bake: Bake at 350F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 15 minutes. 4. Frost: Empty small bag of frosting mix into a small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1 tablespoon boiling water until desired spreading consistency is reached. Stir until smooth and spread on completely cooled brownies. Cut into squares and serve. Tempting variations: Add 1/2 cup chopped walnuts or pecans to batter.
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