Pillsbury Brownie Mix Chocolate Fudge.
13x9 Family Size.
Per 1/18 Package:
0g Sat Fat, 0% DV.
85mg Sodium, 3% DV.
Net Wt 18.4 oz (1 LB 2.4 oz) 521g.
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola Oil, Corn Starch, Salt, Natural And Artificial Flavor, Baking Soda.
Contains wheat ingredients. May contain milk and soybean ingredients.
All You Need: 2/3 cup oil; 1/4 cup water; 2 eggs. Substitutions: Eggs: 3 egg whites or use 1/2 cup egg substitute for the eggs. Baking Instructions: 1. Set oven to 350 degrees F for metal or glass pan. For dark-coated pan, set oven to 32 degrees F. Coat bottom of pan with no-stick cooking spray. We recommend using Crisco Oil and No-Stick Cooking Spray; 2. Stir brownie mix, oil, water and eggs in bowl until blended, about 50 strokes. Spread into pan; 3. Bake at 350 degrees F for metal or glass pan. For dark-coated pan, bake at 325 degrees F. Cut and serve when completely cooled. Store loosely covered. Thick: Pan Size: 13x9-inch; 28 to 31 min. bake time. Thicker: Pan Size: 9x9-inch; 30 to 35 min. bake time. Thickest: Pan Size: 8x8-inch; 45 to 50 min. bake time. Double Batch: Coat bottom of 15x10-inch pan. Combine 2 packages brownie mix, 1-1/3 cups oil, 1/2 cup water and 4 eggs; mix as directed above. Bake at 350 degrees F for 35 to 37 minutes. Peanut Butter Swirl Brownies: Turn the box for the recipe! Peanut Butter Swirl Brownies: Prep: 15 min; Bake: 29 min. Crisco Original No-Stick Cooking Spray: 1 package Pillsbury Family Size Chocolate Fudge Brownie mix; Additional ingredients to prepare brownie mix per package instructions; 1 cup Jif Creamy Peanut Butter; 1/4 cup powdered sugar. Heat oven to 350 degrees F. Coat bottom of 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix batter according to package instructions using oil, water and eggs. Spread evenly in prepared pan. Microwave peanut butter in medium microwave-safe bowl on high 30 seconds. Add powdered sugar. Whisk until smooth. Drop by teaspoonfuls onto brownie batter and gently swirl with tip of knife. Bake 29 to 32 minutes or until set in center. Cool completely in pan on wire rack. Makes 24 brownies. Do not eat raw batter.
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