Ingredients |
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Fudge Sauce (Sugar, Sweetened Condensed Skim Milk [Condensed Skim Milk, Sugar, Corn Syrup], Water, Corn Syrup, Partially Hydrogenated Palm Kernel Oil, High Fructose Corn Syrup, Cocoa, Buttermilk, Butter, Whey, Cocoa processed with Alkali, Modified Corn Starch, Salt, Natural and Artificial Flavor, Mono and Diglycerides, Disodium Phosphate, Potassium Sorbate [preservative], Sodium Alginate, Baking Soda, Xanthan Gum, color added), Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor), Cocoa processed with Alkali, Corn Syrup, contains 2% or less of: Vegetable Oil (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed Oil), Corn Starch, Salt, Artificial Flavor.
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Directions |
You will need:
1/4 cup water + 1/3 cup vegetable oil + 1 egg*.
Do not eat raw brownie batter.
Time to bake!
1 heat.
Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark, nonstick or glass pan. Grease bottom of pan.
2 stir.
Stir brownie mix, pouch of chocolate fudge, water, oil and egg in a medium bowl until well blended. Spread in pan.
3 bake.
Bake as directed or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies, use a plastic knife and short sawing motions. Store tightly covered.
Pan size - 8" x 8" - 9" x 9" - 11" x 7".
Bake time (in minutes) - 36-39 - 31-34 - 30-33.
For brownies in a 13 x 9 pan, heat oven to 325 degrees F; use 2 boxes of brownie mix, 1/2 cup water, 2/3 cup vegetable oil and 2 eggs. Bake 47-50 minutes.
High altitude (3500-6500 ft): no change.
*For cakelike brownies, use 1/4 cup water, 1/3 cup vegetable oil and 2 eggs.
For easy cleanup, line pan with foil for removal and cutting.
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