Betty Crocker® Ultimate Chocolate Brownie Mix

Foodservice Convection Oven Directions For Full-Sheet Pan (requires two 4-pouch boxes of brownie mix.) (o) 3/4 Cup Water (o) 3 Cups Vegetable Oil (o) 12 Eggs (o) 6 Pouches Brownie Mix 1. Heat foodservice convection oven to 300degF. Grease bottom of pan with shortening or cooking spray. 2. Add amounts of water, oil, eggs and Brownie Mix listed above to mixer bowl. Mix with paddle attachment on low speed (#1 on a 3-speed mixer) for 45 seconds until well blended. Spread in pan. 3. Bake sheet pan 28 to 33 minutes* or until center is slightly firm when lightly touched; cool. *Rotate sheet pans baked in foodservice convection oven one-half turn (180deg) after 10 minutes of baking. High Altitude (3500-6500 ft): For full-sheet pan, increase water, to 1 cup and decrease oil to 11/2 cups. You Will Need: For 20 Brownies (o) 8" x 8", 9" x 9" or 11" x 7" Pan (o) 1 Pouch Brownie Mix (o) 2 Tablespoons Water (o) 1/2 Cup Vegetable Oil (o) 2 Eggs For 40 Brownies (o) 13" x 9" Pan (o) 2 Pouches Brownie Mix (o) 1/4 Cup Water (o) 1 cup Vegetable Oil (o) 4 Eggs For 60 Brownies (o) 161/2" x 111/2" x 1" Pan (Half-Sheet Pan) (o) 3 Pouches Brownie Mix (o) 1/4 Cup + 2 Tablespoons Water (o) 11/2 Cups Vegetable Oil (o) 6 Eggs 1. Heat oven to 325degF (metal or glass pan). Grease bottom of pan. 2. Stir amounts of Brownie Mix, water, oil and eggs listed above for 20 to 40 brownies in medium bowl or for 60 brownies in large bowl until well blended. Spread in pan. 3. Bake as directed below* or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. For 20 brownies in an 8" x 8" pan, bake 53-55 minutes. For 20 brownies in a 9" x 9" or 11" x 17" pan, bake 43-45 minutes. For 40 brownies in a 13" x 9" pan, bake 47-49 minutes. For 60 brownies in a 161/2" x 111/2" x 1", bake 39-41 minutes. *If using dark or nonstick pan, shorten bake time by 7-9 min. If using insulated pan, lengthen bake time by 5 min. Betty's Tip: To cut warm brownies easily, cut with plastic knife using short sawing motions. High Altitude (3500-6500 ft): For 20 brownies, increase water to 3 Tbsp. and decrease oil to 1/4 cup. For 40 brownies, increase water to 1/3 cup and decrease oil to 1/2 cup. For 60 brownies, increase water to 1/2 cup and decrease oil to 3/4 cup; bake 43-45 min.

Nutrition Facts

Serving Size: 28.0 g

Servings per Container: 80

Title	As Packaged
Number Of Servings	80
Serving Sizes
Serving Size Full Txt	28g
Energy	120
Total Fat	2.5 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	90 mg
Potassium	70 mg
Carbohydrates	23 g
Dietary Fiber	<1 g
Sugars	17 g
Protein	1 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	0
Daily Percent Of Iron	6
Daily Percent Of Niacin	2
Daily Percent Of Riboflavin	0
Daily Percent Of Thiamin	2

Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Cocoa Processed With Alkali, Palm Oil. Contains 2% Or Less Of: Corn Starch, Salt, Canola Oil, Artificial Flavor.

Warnings

Do Not Eat Raw Brownie Batter

UPC

00016000178540