13 x 9 family size. Traditional chewy brownie mix. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. www.BettyCrocker.com. Carbohydrate Choices: 1-1/2. 100% recycled cardboard.

Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch. Contains 2% or Less of: Carob Powder, Salt, Artificial Flavor.

Do not eat raw brownie batter. You Will Need: 1/4 cup water; 2/3 cup vegetable oil; 2 eggs. 1. Heat oven as directed below (metal or glass pan). Grease (or use cooking spray) bottom of pan. 2. Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spread in pan. 3. Bake as directed below (If using dark or nonstick pan, shorten bake time by 3 min.) or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies easily, cut with plastic knife using short sawing motions. Store tightly covered. Pan Size: Thick (13 x 9 inch); Oven Temp: 350 degrees F; Bake Time: 24-26 minutes. Pan Size: Thicker (9 x 9 inch); Oven Temp: 350 degrees F; Bake Time: 38-40 minutes. Pan Size: Thickest (8 x 8 inch); Oven Temp: 325 degrees F; Bake Time: 52-54 minutes. Betty's Tip: For cakelike brownies, increase eggs to 3. High Altitude (3500-6500 ft): Stir 3 tbsp all-purpose flour into dry brownie mix. Make brownies using 1/3 cup water, 1/3 cup oil and 2 eggs. For cakelike brownies, stir 3 tbsp all-purpose flour into dry brownie mix. Make brownies using 1/4 cup water, 2/3 cup oil and 3 eggs.

Contains wheat; may contain milk ingredients.