Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoa, Egg Whites, Cornstarch, Wheat Gluten, Salt & Baking Soda.
1. Heat oven to 350 F. lightly spray an 8-inch square metal baking pan with cooking spray. 2. pour contents of no pudge! Fudge brownie mix into a medium bowl. Using a spoon, stir in 2/3 cup of non-fat vanilla yogurt. (You can substitute with plain yogurt. Just add one teaspoon of vanilla extract.) the batter will be very thick. Stir well until the batter is smooth. Spread into pan. 3. bake for 30 to 35 minutes. Makes about 12 brownies. Single serve in a minute: in a small microwaveable container, stir 2 tablespoons of no pudge! Fudge brownie mix for every 1 tablespoon of non- fat vanilla yogurt. Stir until smooth. Microwave on high for about 1 minute. Top with non-fat whipped topping or frozen yogurt for a delicious treat. Helpful extras. Cutting tips: when pan is no longer hot, refrigerate until chilled. Run sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Cake-like brownies: reduce yogurt to 1/2 cup and add 1 egg white. Bake as directed. Lactose intolerant: can substitute yogurt with applesauce, non-fat sour cream, silken tofu or soy yogurt. Add 1 teaspoon vanilla extract. Double recipe: mix 2 boxes per directions and bake in 9 x 13 pan for 35 to 40 minutes at 350 F. freezing: you can freeze brownies in an airtight container or freezer bag for up to 6 weeks. High altitude: increase oven temp to 365 F. add 2 tablespoons of flour into dry brownie mix and mix per directions above. Bake for 35 to 40 minutes.
Always refer to the actual package for the most accurate information