specialty : Vegetarian item weight : 17.2 item package quantity : 1 brand : Betty Crocker is expiration dated product : True item display weight : 17.2 each unit count : 17.2 package level : case size : 1.07 Pound (Pack of 8) part number : SUVELAM manufacturer : GENERAL MILLS SALES INC. ingredients : Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Peanut Butter (peanuts, dextrose, hydrogenated canola and cottonseed oil, salt), Cocoa Processed with Alkali, Corn Syrup, Palm Oil. Contains 2% or less of: Salt, Corn Starch, Leavening (baking soda, sodium aluminum phosphate), Molasses Powder, Carob Powder, Artificial Flavor, Nonfat Milk. product expiration type : Expiration Date Required temperature rating : Room Temperature flavor : Peanut Butter Cookie Brownie number of items : 8 directions : You will need: For Brownie Batter: 2 Tablespoons Water 1/3 Cup Vegetable Oil 1 Egg For Cookie Dough: 3 Tablespoons Butter, Margarine or Spread,* Softened 2 Tablespoons Water *Spread should have at least 60% vegetable oil. 1. Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan. Grease bottom of pan. 2. Stir Brownie Mix, 2 tablespoons water, oil and egg in medium bowl until well blended. Spread evenly in pan. 3. Stir Cookie Mix, softened butter and 2 tablespoons water in another medium bowl until dough forms (dough will be stiff). Drop cookie dough by 9 rounded tablespoonfuls onto brownie batter in 3 rows of 3. 4. Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. Betty,s Tip: To cut warm brownies easily, use a plastic knife and short sawing motions. Pan Size: 8”x 8” 9”x 9” 11”x 7” Bake Time (in minutes): 34-39 29-34 27-32 High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry brownie mix. fc shelf life : 365 item package weight : 4.64 customer package type : Standard Packaging diet type : vegetarian street date : 8/2/2016 12:00:01 AM unit count : 137.6 allergen information : wheat