Immaculate Bakery Brownie Scratch Baking Mix

Immaculate Bakery Brownie Scratch Baking Mix

Immaculate Bakery

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The Immaculate Story begins in 1993, just another autumn night in Flat Rock, South Carolina. Scott Blackwell, entrepreneur, baker, dreamer, is hard at work in his garage, baking up a storm with carefully selected ingredients, baking his heart out Delicious. Wholesome. Simple. That was the
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Sugar, Wheat Flour, Semisweet Chocolate Chips (Unsweetened Chocolate, Sugar, Cocoa Butter, Vanilla Extract), Organic Cocoa Powder, Corn Starch, Salt, Natural Vanilla Flavor.


You Will Need: 1 stick (1/2 cup) butter, melted; 2 eggs. Baking Instructions: 1. Heat oven to 350F for shiny metal pan or 325F for dark or nonstick pan.* Grease bottom of pan with cooking spray or shortening. 2. Stir Brownie Mix, butter and eggs in medium bowl until well blended (batter will be thick). Press evenly in pan. 3. Bake as directed or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. For an 8" x 8" pan, bake 31-34 minutes. For a 9" x 9" pan, bake 27-30 minutes. For an 11" x 7" pan, bake 25-28 minutes. To cut warm brownies easily, use plastic knife and short sawing motions. Store tightly covered. High Altitude (3500-6500 ft.): Stir 1 Tbsp. all-purpose flour to dry brownie mix. Bake 8" x 8" pan 29-32 min., 9" x 9" pan 25-28 min., 11" x 7" pan 25-28 min. *An 8" x 8" glass pan is not recommended.

Always refer to the actual package for the most accurate information