17.2 oz box
16 servings per container
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Cocoa Processed With Alkali, Corn Syrup, Palm Oil. Contains 2% Or Less Of: Corn Starch, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Molasses Powder, Carob Powder, Artificial Flavor.
Contains wheat and peanut. May contain milk ingredients.Do not eat raw brownie batter.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 1/6 Package: 120 calories; 1 g sat fat (5% DV); 125 mg sodium (5% DV); 15 g total sugars. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Brownie meets peanut butter cookie! 800-446-1898 Mon-Fri. 7:30 a.m.-530 p.m. CST
You Will Need: For Brownie Batter: 2 tablespoons water + 1/3 cup vegetable oil + 1 egg. For Cookie Dough: 3 tablespoons butter, margarine or spread (If using spread, use one with more than 65% vegetable oil), softened + 2 tablespoons water. Heat over to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom of pan. Stir Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. Stir Cookie Mix, softened butter and 2 tablespoons water in another medium bowl until dough forms (dough will be stiff). Drop cookie dough by 9 rounded tablespoonfuls onto brownie batter in 3 rows of 3. Bake as directed below or until toothpick inserted 2 Inches from side of pan comes out almost clean; cool. Betty’s Tip: To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered. Pan Size: 8 inch x 8 inch; 34-39 bake time (in minutes). 9 inch x 9 inch; 29-34 bake time (in minutes). 11 inch x 7 inch; 27-32 bake time (in minutes). High Altitude (3500-3500 ft): Stir 1 tbsp all-purpose flour into dry brownie mix.
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