Betty Crocker Ultimate Chocolate Brownie Mix

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Betty Crocker Ultimate Chocolate Brownie MixSugar, 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.Directions 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. Warnings CONTAINS WHEAT AND SOY; MAY CONTAIN MILK INGREDIENTS. Do Not Eat Raw Brownie Batter

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