Sugar, Wheat Flour, Semisweet Chocolate Chunks (Sugar, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin, Salt, Vanilla), Cocoa Processed with Alkali, Canola Oil, Corn Starch, Salt, Baking Soda, Vanilla.
All You Need: 1/3 cup oil; 3 tbsp water; 1 egg. Baking Instructions: Set oven to 350 degrees F for metal or glass pan. For dark colored pan, set oven to 325 degrees F. Coat bottom of 8x8 or 9x9-inch pan with no-stick cooking spray. We recommend using Crisco Oil and No-Stick Cooking Spray. Combine brownie mix, oil, water and egg in large bowl, stir 50 strokes with spoon. Spread into prepared pan. Bake at 350 degrees F for metal or glass pan. For dark coated pan, bake at 325 degrees F. For 8x8-inch pan, 31 to 34 minutes. For 9x9-inch pan, 28 to 31 minutes. Cut and serve when completely cooled. Store loosely covered. Double Batch: Coat bottom of 13x9-inch baking pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/3 cup water and 2 eggs; mix as directed above. Bake at 350 degrees F for 31 to 34 minutes. Tips & Tricks: Use cookie cutter to cut baked, cooled brownies into decorative shapes such as hearts or circles. Decorate with seasonal decorator sprinkles. Freeze baked, cooled brownies for 20 minutes for ease in cutting. Prepare your favorite variety of Pillsbury Purely Simple Frosting Mix according to package directions. Blend in 1/2 cup Jif Natural Creamy Peanut Butter Spread until smooth. Spread over cooled brownies.
Always refer to the actual package for the most accurate information