Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Flavored Syrup (High Fructose Corn Syrup, High Maltose Corn Syrup, Water, Corn Starch, Palm Oil, Ethoxylated Mono and Diglycerides, Citric Acid, Salt, Potassium Sorbate [Preservative], Artificial Flavor), Cocoa Processed with Alkali, Corn Syrup, Vegetable Oil, (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed Oil). Contains 2% or Less of: Corn Starch, Salt, Artificial Flavor.
You Will Need:1/4 Cup Water1/3 Cup Vegetable Oil2 Eggs*Heat oven as directed in chart below. Grease bottom of pan.Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spread in pan.Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool.Betty's Tip: To cut warm brownies easily, cut with plastic knife using short sawing motions. Store tightly covered.For a 13" x 9" pan, bake at 350degF for 28–30 minutes. For a 9" x 9" pan, bake at 350degF for 35–40 minutes. For an 8" x 8" pan, bake at 325degF for 50–55 minutesIf using dark or nonstick pan, shorten bake time by 3 min.High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry brownie mix. Make brownies using 1/3 cup water, 1/4 cup oil and 2 eggs for regular brownies, 3 eggs for cakelike brownies. Bake 13" x 9" for 31–33 min, 9" 37–42 min, 8" 55–60.*For cakelike brownies, use 1/4 tablespoons water, 1/3 cup oil and 3 eggs. Do not eat raw brownie dough.
Always refer to the actual package for the most accurate information