Directions: Quick & easy. Preheat oven to 350 degree F. Lightly spray an 8 x 8 inch metal baking pan with cooking spray. Put mix in large mixing bowl. Add 2/3 cup (5 1/3 ounces) nonfat vanilla or French vanilla yogurt (you can use plain yogurt, just add 1 teaspoon of vanilla extract as well) and mix to blend. The batter will be very thick. Once the dry mix is incorporated, stir well for about a minute until the batter is smooth and shiny. Pour into the prepared pan and bake for 34 minutes. Yield: 12 to 16 brownies. Enjoy! No Pudge! Notes: 1. High Altitude Directions: Increase oven temp slightly to 360-365 degrees. Add 2 tablespoons of flour to the mix and mix per package directions. Bake for 35 to 40 minutes. 2. If you like your brownies more cake-like, reduce the yogurt to 1/2 cup (4 ounces) and add 1 egg white. Bake as directed. 3. Lactose intolerant or simply out of yogurt? Try substituting 2/3 cup of applesauce, fat free sour cream, silken tofu or soy yogurt for the 2/3 cup of vanilla yogurt. Add 1 teaspoon of vanilla extract, mix and bake per package directions. 4. Tips for Cutting: When the pan is no longer hot, stick it in the fridge until chilled. Then run a sharp knife or pizza cutter under hot water and cut, rinsing under hot water after each cut. Single Serving Recipe: The brownies are so rich and fudgy that you’re afraid you might eat the whole pan in one sitting? No problem. Make them one at a time using our single serving recipe. In a small, microwaveable container, mix 2 tablespoons of your favorite No Pudge! mix with 1 tablespoon of fat free vanilla yogurt. Stir until smooth and shiny and then pop in the microwave and cook on high for 1 minute.Ingredients: Pure Cane Sugar, Unbleached Wheat Flour, Dutch Cocoas, Dark Coffee, Egg Whites, Cornstarch, Wheat Gluten, Salt & Baking Soda.