Pillsbury Milk Chocolate Walnut Premium Brownie Mix
Pillsbury Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix.
With cracked walnuts.
8 x 8 pan size.
See nutrition facts for prepared product information.
Per 1/12 package.
0g sat fat, 0% DV.
80mg sodium, 3% DV.
Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Walnuts With Bht Added To Protect Flavor, Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola Oil, Corn Starch, Salt, Natural And Artificial Flavor, Baking Soda.
Contains almond, brazil nut, cashew, hazelnut, macadamia nut, pecan, pine nut, pistachio nut, walnut and wheat ingredients. May contain milk and soybean ingredients.
Tips & tricks:
Line baking pan with aluminum foil that overhangs the edges of pan. Coat with Crisco no-stick cooking spray, pour in brownie batter and bake as directed. After cooling, simply lift edges of foil to remove from pan.
Top baked brownies with walnuts.
Freeze cooled brownies 20 minutes for ease in cutting.
All you need:
1/3 cup oil.
3 tbsp. water.
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 Crisco® oil and no-stick cooking spray.
2. Combine brownie mix, walnuts, oil, water and eggs in large bowl; stir 50 strokes with spoon. Spread into prepared pan.
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, 29 to 32 minutes. For 9 x 9-inch pan, 27 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 packages walnuts, 2/3 cup oil, 1/3 cup water and 2 eggs; mix as directed above. Bake at 350 degrees F for 31 to 34 minutes.
Chocolate mousse walnut brownie torte:
Crisco original no-stick cooking spray.
1 package Pillsbury® chocolate walnut premium brownie mix.
1/3 cup Crisco pure vegetable oil.
3 tablespoons water.
1 (1 oz.) envelope unflavored gelatine.
1/3 cup cold water.
3 cups cold heavy cream.
11/4 cups sugar.
3/4 cup unsweetened cocoa powder.
1 tablespoon vanilla extract.
1/3 cup finely chopped walnuts.
1/4 cup Smucker's® hot fudge topping, warmed.
12 walnut halves.
Heat oven to 350 degrees F. Coat 9-inch spring form pan with no-stick cooking spray. Prepare brownie batter according to package directions using oil, water and egg. Spread in prepared pan. Bake 28 to 33 minutes or until center is set. Cool completely. Sprinkle gelatine over water in small microwave-safe bowl. Let stand 2 minutes. Microwave 30 seconds. Stir until completely dissolved. Cool slightly.
Beat cream, sugar, cocoa and vanilla in large bowl with electric mixer on high speed until stiff. Beat in gelatine mixture. Spread over brownie layer. Chill 2 hours. Remove sides of pan.
Sprinkle sides of torte with chopped walnuts. Drizzle fudge topping on top of torte. Garnish with walnut halves.
Makes 12 servings.
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