Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Polydextrose, Maltodextrin, Cocoa Processed with Alkali and Cocoa, Canola Oil, contains 2% or less of: Salt, Natural and Artificial Flavor, Baking Soda, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener).
Tips & tricks: Cut brownies on a diagonal to make diamond shaped brownies. Freeze cooled, baked brownies for 20 minutes for ease in cutting. Frost cooled brownies with your favorite PillsburyÂ® sugar free frosting. Sprinkle 3/4 cup chopped nuts into prepared batter prior to baking for added crunch. All you need: 1/3 cup oil. 3 Tbsp water. 1 egg. Baking instructions: 1. Set oven to 350 degrees F for metal or glass pan. For dark coated pan, set oven to 325 degrees F. Coat bottom of 8 x 8 or 9 x 9-inch pan with no-stick cooking spray. We recommend using CriscoÂ® oil and no-stick cooking spray. 2. Combine brownie mix, oil, water and egg in large bowl; stir 50 strokes with spoon. Spread into prepared pan. **Batter may be thicker than regular brownie batter. 3. Bake at 350 degrees F for metal or glass pan. For dark coated pan, bake at 325 degrees F. For 8 x 8-inch pan, 28 to 32 minutes. For 9 x 9-inch pan, 26 to 30 minutes. Cut and serve when completely cooled. Store loosely covered. If desired, substitute 1 egg white or 1/4 cup egg substitute for the egg. Double batch: Coat bottom of 13 x 9-inch baking pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/4 cup water and 2 eggs; mix as directed above. Bake at 350 degrees F for 33 to 37 minutes.
Always refer to the actual package for the most accurate information