Directions: Makes one 9 x 9 inch pan of brownies. All You Need is: 1/3 cup melted margarine (substitute dairy free margarine or butter according to your needs); 3/4 cup cold water; 2 tsp. vegetable oil; Brownie mix. 1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9×9 inch pan. 2. Combine margarine (substitute dairy free margarine or butter according to your needs), cold water, vegetable oil and brownie mix in a bowl, scraping occasionally until well blended. Pour into pan and spread evenly. 3. Bake at 350 degrees F for 16 minutes for fudge-like brownies or 18 minutes for cake-like brownies. Reduce baking time by 2 minutes for dark pans. Brownies are done when a toothpick inserted into the center comes out clean. Cool 10 minutes before serving. 4. Enjoy!Ingredients: Unbleached Flour Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Evaporated Cane Juice, Non-Dairy Chocolate Chips
Filed under Brownie Mixes by on Apr 10th, 2011. Comment. 
Directions: You Will Need: 1/3 cup oil, 2 large eggs and 1 Tbsp water. (2 Large eggs for chewy brownies. 3 Large eggs for cakey brownies.) Preheat oven to 350 degrees F. 1. In a bowl combine 2 large eggs, 1 Tbsp water, 1/3 cup oil. Mix well. 2. Add dry mix and mix only until combined (about 30 strokes). 3. Pour into greased 8 x 8 x 2 baking pan, spread evenly. 4. Bake at 350 degrees F for 30-35 minutes. High Altitude Baking: Add 2 Tbsp of water. Yield: 12 (1.75 x 1.75) bars. To make 8 x 8 pan use full can (1 lb) of mix and bake for 30- 35 minutes at 325 degrees F. To make 12 cookies use a full can (1 lb) of mix and bake for 14- 16 at 325 degrees F. For richer brownies, substitute melted butter or margarine for oil.Ingredients: Sugar, Bleached Enriched Flours (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Powder (Processed with Alkali), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin {Artificial Flavor}), Canola Oil (Ascorbic Acid and Rosemary Added to Preserve Freshness), Cocoa Powder, Natural Vanilla Powder, Salt, Sodium Bicarbonate, Sodium Aluminum Phosphate.
Filed under Brownie Mixes by on Jan 12th, 2011. Comment.
Directions: You Will Need: 1/4 cup melted butter, 2 eggs, 8-inch square pan. Baking Directions: Preheat oven to 350 degrees F for a shiny metal pan; 325 degrees F a dark, non-stick pan. Grease bottom of a pan. Blend brownie mix, melted butter and eggs in a bowl until moistened (about 50 strokes). Spread into pan. Bake 35 minutes. Cool completely. Cut into squares.Ingredients: Organic Cane Sugar, Organic Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Organic Cocoa, Salt, Baking Soda.
Filed under Brownie Mixes by on Nov 4th, 2010. Comment.
Directions: Mix contents of dry mix pouch and 2 tablespoons water in special cool-handle bowl. Stir until well blended. Microwave on high for 30 – 40 seconds, or until most of cake surface looks dry (be sure not to over microwave). Let stand for 30 seconds. Since microwave wattage varies, cooking times may vary. Enjoy! Open sauce pouch, squeeze over cake, and savor every bite! You deserve it. Higher Altitudes cook 45 seconds to 1 minute.Ingredients: Brownie Mix: Evaporated Cane Juice Crystals, Wheat Flour, Cocoa Powder, Nonfat Yogurt Powder (Cultured Nonfat Milk), Palm Oil, Eggs, Kosher Salt, Baking Soda (Leavening), Natural Flavor. Fudge Sauce: Evaporated Cane Juice Crystals, Evaporated Cane Juice Syrup, Water, Cocoa Powder, Nonfat Dry Milk, Cornstarch, Kosher Salt.
Filed under Brownie Mixes by on Oct 24th, 2010. Comment.
Directions: All You Need: 1/2 cup oil, 1/4 cup water, 2 eggs. Get Ready: Set your oven to 350 degrees for metal or glass pan, 325 for dark coated pan. Grease bottom of 13×9 inch pan or cooking spray with nonstick cooking spray. Get Set: Combine brownie mix, oil, water, and eggs in large bowl, stir 50 strokes with spoon. Spread in greased pan. Bake: Bake at 350 degrees for 28 to 31 minutes. For dark-coated pan, bake at 325 degrees F. Cut and serve when completely cooled. Store covered. High Altitude (above 3500 feet): Add 1/2 cup flour to dry brownie mix. Increase water to 1/3 cup. Bake as directed. Traditional Double Batch: Grease bottom of 15x10x1-inch baking pan. Combine 2 packages brownie mix, 1 cup oil, 1/2 cup water and 4 eggs; mix as directed above. Bake at 350 degrees F for 35 to 37 minutes. Cake-Like Brownies: Follow basic directions except use 3 eggs.Ingredients: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali and Cocoa, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Corn Starch, Salt, Natural and Artificial Flavor, Baking Soda, Soy Lecithin.
Filed under Brownie Mixes by on Jul 18th, 2010. Comment.
