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Betty Crocker Fudge Brownies,13 x 9 Family Size
Overview:
Size/Count 18.3 oz.
Size/Count 18.3 oz.
- Quick and easy 4-minute prep
- Made with Dutch cocoa and enriched flour
- Betty Crocker Kitchens tested & approved
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Price: $2.39
- Traditional chewy brownie mix.
- America's favorite brownie!
- Betty Crocker Kitchens tested & approved.
- Exchanges:
- 1/2 Starch
- 1 Other carbohydrate
- 1-1/2 Fat
- Carbohydrate Choices: 1-1/2.
- You Will Need:
- 1/4 Cup water.
- 2/3 Cup vegetable oil.
- 2 Eggs.
- Heat oven as directed below - metal or glass pan. Grease - or use cooking spray bottom of pan.
- Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
- Bake as directed below - If using dark or nonstick pan, shorten bake time by 3 min. If using insulated pan, lengthen bake time by 7 min.- or until toothpick inserted 2 inches from side of pan comes out almost clean, cool. Store tightly covered.
- Pan Size: Thick 13 x 9 in - Oven Temp: 350 Degrees F - Bake Time: 24-26 minutes.
- Pan Size: Thicker 9 x 9 in - Oven Temp: 350 Degrees F - Bake Time: 38-40 minutes.
- Pan Size: Thickest 8 x 8 in - Oven Temp: 325 Degrees F - Bake Time: 52-54 minutes.
- Betty's Tips:
- For cakelike brownies, increase eggs to 3.
- To cut warm brownies easily, cut with plastic knife using short sawing motions.
- High Altitude 3,500-6,500 ft:
- Stir 3 tbsp 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 flour into dry brownie mix.
- Make brownies using 1/4 cup water, 2/3 cup oil and 3 eggs.
© 2007 General Mills