18.4 oz box
18 servings per container
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed With Alkali, Contains 2% Or Less Of: Canola Oil, Corn Starch, Salt, Baking Soda, Natural And Artificial Flavor.
Contains: wheat ingredients. May contain egg, milk, and soybean ingredients.Warning: Do not eat raw batter. Please cook fully before enjoying.
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.
13 inch x 9 inch. Per 1/18 Package: 110 calories; 0 g sat fat (0% DV); 85 mg sodium (4% DV); 17 g sugars. Contains a bioengineered food ingredient. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Baking instructions & tips at PillsburryBaking.com.
All You Need: 2/3 cup oil; 1/4 cup water; 2 eggs. Substitutions: Eggs: 3 egg whites or use 1/2 cup 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 pan with non-stick cooking spray. 2. Stir brownie mix, oil, water and eggs in bowl until blended, about 50 strokes. Spread into pan. 3. Bake at 350 degrees F for metal or glass pan. For dark-coated pan, bake at 325 degrees F. Cut and serve when completely cooled. Store loosely covered. Pan Size, Bake Time, Thick: 13 x 9-inch, 28 to 31 min; Thicker: 9 x 9-inch, 30 to 35 min; Thickest: 8 x 8-inch; 45 to 50 min. Easy Brownie Cookies: Prep: 25 min. Bake: 8 min. Non-stick cooking spray. 1 package Pillsbury family size dark chocolate brownie mix. 1/2 cup vegetable oil. 2 egss. 1/3 cup miniature semi-sweet chocolate chips. Heat oven to 375 degrees F. Coat baking sheets with non-stick cooking spray. Beat brownie mix, oil and eggs in large bowl with mixer on medium speed until dough forms. Stir in chocolate chips. Let batter stand for 15 minutes. Drop by rounded tablespoonfuls onto prepared baking sheets, 2 inches apart. Bake 8 to 9 minutes or until set. Cool 3 minutes. Remove to wire rack to cool completely. Makes 3 dozen.