Pillsbury, Chocolatier Collection, Premium Brownie Mix, Chocolate, Chocolate

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Pillsbury Brownie Mix, Chocolate ExtremeSUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMI SWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE Liquor, COCOA BUTTER, SOY LECITHIN, SALT, ARTIFICIAL AND NATURAL FLAVOR), SEMI SWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLIN [ARTIFICIAL FLAVOR]), CHOCOLATE FLAVORED SYRUP (SUGAR, WATER, HIGH FRUCTOSE CORN SYRUP, COCOA PROCESSED WITH ALKALI, SALT, CITRIC ACID, POTASSIUM SORBATE [PRESERVATIVE], XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVORS), PARTIALLY HYDROGENATED SOYBEAN OIL, COCOA PROCESSED WITH ALKALI AND COCOA, CONTAINS 2% OR LESS OF: CORN STARCH, SALT, NATURAL AND ARTIFICIAL FLAVOR, BAKING SODA.All You Need: 1/3 cup oil, 3 Tbsp. water, 1 egg*. *If desired, substitute 1 egg white or 1/4 cup refrigerated or frozen fat-free egg product, thawed, for the whole egg., Baking: 1. Set your oven for 350F for metal or glass pan. For dark-coated pan, set your oven to 325F. Grease bottom of 8x8 or 9x9-inch pan or spray no-stick cooking spray. 2. Combine brownie mix, walnuts, oil, water and egg in large bowl; stir 50 strokes with spoon. Spread in greased pan. 3. Bake at 350F. Follow the bake times below. For dark-coated pan, bake at 325F. 34 to 37 minutes for 8x8-inch pan. 32 to 35 minutes for 9x9-inch pan. Cut and serve when completely cooled. Store covered., High Altitude (above 3500 feet) : Add 1/4 cup flour to dry brownie mix and increase water 1/4 cup. Mix and bake as directed above. Chocolate Walnut Double Batch: Grease bottom of 13x9-inch 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 350F for 35 to 38 minutes. Cake-Like Brownies: Follow basic recipe and add 1 additional egg. Bake at 350F for 33 to 36 minutes for 9x9-inch pan.

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