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Pillsbury Gluten Free Chocolate Fudge Premium Brownie Mix with Chocolate Chips, 15.5 Oz Box
Pillsbury Gluten Free Chocolate Fudge Premium Brownie Mix with Chocolate Chips, 15.5 Oz Box
15.5 ozPopular item
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About
Highlights
Gluten Free
Details
8x8 pan size.
Ingredients
Sugar, White Whole Grain Sorghum Flour, Semi-sweet Chocolate Chip (unsweetened Chocolate, Sugar, Cocoa Butter), Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola And/or Soybean Oil, Corn Starch, Salt, Baking Soda, Natural And Artificial Flavor
Directions
All You Need (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as product may vary. If uncertain, contact the ingredient manufacturer): 1/3 cup oil; 3 tablespoon water; 1 egg. If desired, substitute 1/2 cup gluten-free 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 325 degrees F. Coat bottom of 8 x 8 or 9 x 9-inch pan with gluten-free no-stick cooking spray. 2. Beat water, oil and egg in a medium bowl until fully blended. Add brownie mix and stir until blended, about 50 strokes. 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, 31 to 34 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). For 9 x 9-inch pan, 28 to 31 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). Cut and serve when completely cooled. Store loosely covered. Please cook fully before enjoying. Double Batch: Coat bottom of 13 x 9-inch baking pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/3 cup water and 2 eggs; mix as directed above. Bake at 350 degrees for 31 to 34 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). Warning: Do not eat raw batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 3g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 60mg3%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g7%
- Sugars 15g
- Protein 1g
Highlights
Gluten Free
Details
8x8 pan size.
Ingredients
Sugar, White Whole Grain Sorghum Flour, Semi-sweet Chocolate Chip (unsweetened Chocolate, Sugar, Cocoa Butter), Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola And/or Soybean Oil, Corn Starch, Salt, Baking Soda, Natural And Artificial Flavor
Directions
All You Need (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as product may vary. If uncertain, contact the ingredient manufacturer): 1/3 cup oil; 3 tablespoon water; 1 egg. If desired, substitute 1/2 cup gluten-free 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 325 degrees F. Coat bottom of 8 x 8 or 9 x 9-inch pan with gluten-free no-stick cooking spray. 2. Beat water, oil and egg in a medium bowl until fully blended. Add brownie mix and stir until blended, about 50 strokes. 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, 31 to 34 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). For 9 x 9-inch pan, 28 to 31 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). Cut and serve when completely cooled. Store loosely covered. Please cook fully before enjoying. Double Batch: Coat bottom of 13 x 9-inch baking pan. Combine 2 packages brownie mix, 2/3 cup oil, 1/3 cup water and 2 eggs; mix as directed above. Bake at 350 degrees for 31 to 34 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). Warning: Do not eat raw batter.
Common questions
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Instacart pickup cost:
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