Description

Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Flavored Syrup (high Fructose Corn Syrup, Corn Syrup, Water, Cocoa Processed With Alkali, Corn Starch, Palm Oil, Ethoxylated Mono And Diglycerides, Citric Acid, Salt, Potassium Sorbate [preservative], Artificial Flavor), Cocoa Processed With Alkali, Palm Oil, Corn Syrup, Contains 2% Or Less Of: Corn Starch, Salt, Carob Powder, Artificial Flavor

Directions
You will need: 3 Tablespoons Water + 1/3 Cup Vegetable Oil + 1 egg (For cakelike brownies, use 3 tablespoons water, 1/3 cup vegetable oil and 2 eggs). 1. Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom of pan. 2. Stir Brownie Mix, Chocolate Syrup pouch, water, oil and egg in medium bowl until well blended. Spread evenly in pan. 3. Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Pan Size: 8 inches x 8 inches; Bake Time (in minutes): 35-38; Pan Size: 9 inches x 9 inches; Bake Time (in minutes): 28 – 31; Pan Size: 11 inches x 7 inches; Bake Time (in minutes): 26 – 29. Betty’s Tip: To cut warm brownies easily, cut with plastic knife using short sawing motions. Store tightly covered. High Altitude (3500-6500 ft): Decrease bake time for all pans by 5 minutes. Do not eat raw brownie batter.

Warnings
now may contain egg and soy ingredients contains wheat; May contain egg, milk and soy ingredients