Description
Details
A Duncan Hines favorite, these Milk Chocolate Brownies are complemented by milk chocolate chunks.
Ingredients
Sugar,
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Palm Oil
And/Or Partially Hydrogenated Soybean Oil), Cocoa Processed With Alkali.
Contains 2% Or Less Of: Dextrose, Salt, Wheat Starch, Natural And
Artificial Flavors, Acacia And Xanthan Gums, Leavening (Sodium
Bicarbonate).
Directions
Makes
20 brownies. You will Need: For Fudgy Brownies: 2 eggs, 1/4 cup water,
1/2 cup oil. For Cake-Like Brownies: 3 eggs, 1/4 cup water, 1/2 cup oil.
Baking Instructions: 1. Prep. Preheat oven to 350F for metal and glass
pans, 325F for dark or coated pans*. Grease bottom of pan with
shortening or cooking spray. 2. Mix. Empty brownie mix, eggs, oil and
water in a large bowl. Stir until well blended (about 50 strokes).
Spread into greased pan and bake immediately. 3. Bake. Bake following
times below. *Add 3-5 minutes for dark or non-stick pans. Brownies are
done when toothpick inserted 1 inch from the edge of pan comes out
clean. For a pan size of 13″ x 9″, bake 21-23 minutes. For a pan size of
9″ x 9″, bake 27-30 minutes. For a pan size of 8′ x 8″, bake 31-34
minutes. Cool completely in a pan on wire rack before cutting and
serving. High Altitude: (Over 3,500 ft.) Preheat oven to 350F. Stir 2
Tablespoons flour into brownie mix. Mix according to the directions
above. Bake at 350F in a 13 x 9 inch pan for 23-25 minutes.
Warnings
Contains: wheat.
Manufactured on equipment that also processes tree nuts and peanuts.
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