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Betty Crocker Hershey's Triple Chocolate Brownie Mix
Betty Crocker Hershey's Triple Chocolate Brownie Mix
20 oz
About
Details
6 Boxes of decadent brownies that Include Chocolate Chips, Chocolate Chunks and Dark Dutch Cocoa. Betty Crocker is investing in sustainable cocoa sourcing that assists farmers, families and their communities. 100% Real Chocolate. Includes Chocolate Chips, Chocolate Chunks and Dark Dutch Cocoa.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Dark Dutch Cocoa (Processed with Alkali), Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Corn Starch, Salt.
Directions
You will need: For 20 Brownies: 8” x 8”, 9” x 9” or 11” x 7” Pan 1 Pouch Brownie Mix, 1/2 Cup Vegetable Oil, 2 Tablespoons Water, 2 Eggs For 40 Brownies: 13” x 9” Pan 2 Pouches Brownie Mix, 1 Cup Vegetable Oil, 1/4 Cup Water, 4 Eggs For 60 Brownies: 16 1/2” x 11 1/2” x 1” (Half-Sheet Pan) 3 Pouches Brownie Mix, 1 1/2 Cups Vegetable Oil, 1/4 Cup + 2 Tablespoons Water, 6 Eggs 1. Heat oven to 325°F. Grease bottom of pan. 2. Stir amounts of Brownie Mix, water, oil and eggs listed above for 20 or 40 brownies in medium bowl or for 60 brownies in large bowl until well blended. Spread in pan. 3. Bake as directed to the right for shiny metal or glass pan; for nonstick pan, shorten time by 2-3 minutes. Bake until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. Brownies: for 20 | for 20 | for 40 | for 60 Pan Size: 8”x 8” | 9”x 9” or 11”x 7” | 13”x 9” | 16 1/2”x 11 1/2”x 1” Bake Time (in minutes): 47-50 | 39-42 | 44-47 | 39-42 Did you know? This is one of those secrets we know you’ll love! Cutting brownies is much easier when using a plastic knife. High Altitude (3500-6500 ft): For 20 brownies, add 1 Tbsp all-purpose flour to dry brownie mix. Make brownies using 3 Tbsp water, 1/4 cup oil and 2 eggs. For 40 brownies, add 2 Tbsps all-purpose flour to dry brownie mix. Make brownies using 1/3 cup water, 1/2 cup oil and 4 eggs. For 60 brownies, add 3 Tbsps all-purpose flour to dry brownie mix. Make brownies using 1/2 cup water, 3/4 cup oil and 6 eggs.
Warnings
May contain milk ingredients. Do not eat raw brownie batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 2.5g3%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 90mg4%
- Total Carbohydrate 23g8%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g
Details
6 Boxes of decadent brownies that Include Chocolate Chips, Chocolate Chunks and Dark Dutch Cocoa. Betty Crocker is investing in sustainable cocoa sourcing that assists farmers, families and their communities. 100% Real Chocolate. Includes Chocolate Chips, Chocolate Chunks and Dark Dutch Cocoa.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Dark Dutch Cocoa (Processed with Alkali), Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Corn Starch, Salt.
Directions
You will need: For 20 Brownies: 8” x 8”, 9” x 9” or 11” x 7” Pan 1 Pouch Brownie Mix, 1/2 Cup Vegetable Oil, 2 Tablespoons Water, 2 Eggs For 40 Brownies: 13” x 9” Pan 2 Pouches Brownie Mix, 1 Cup Vegetable Oil, 1/4 Cup Water, 4 Eggs For 60 Brownies: 16 1/2” x 11 1/2” x 1” (Half-Sheet Pan) 3 Pouches Brownie Mix, 1 1/2 Cups Vegetable Oil, 1/4 Cup + 2 Tablespoons Water, 6 Eggs 1. Heat oven to 325°F. Grease bottom of pan. 2. Stir amounts of Brownie Mix, water, oil and eggs listed above for 20 or 40 brownies in medium bowl or for 60 brownies in large bowl until well blended. Spread in pan. 3. Bake as directed to the right for shiny metal or glass pan; for nonstick pan, shorten time by 2-3 minutes. Bake until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. Brownies: for 20 | for 20 | for 40 | for 60 Pan Size: 8”x 8” | 9”x 9” or 11”x 7” | 13”x 9” | 16 1/2”x 11 1/2”x 1” Bake Time (in minutes): 47-50 | 39-42 | 44-47 | 39-42 Did you know? This is one of those secrets we know you’ll love! Cutting brownies is much easier when using a plastic knife. High Altitude (3500-6500 ft): For 20 brownies, add 1 Tbsp all-purpose flour to dry brownie mix. Make brownies using 3 Tbsp water, 1/4 cup oil and 2 eggs. For 40 brownies, add 2 Tbsps all-purpose flour to dry brownie mix. Make brownies using 1/3 cup water, 1/2 cup oil and 4 eggs. For 60 brownies, add 3 Tbsps all-purpose flour to dry brownie mix. Make brownies using 1/2 cup water, 3/4 cup oil and 6 eggs.
Warnings
May contain milk ingredients. Do not eat raw brownie batter.
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