Ingredients: 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, Salt, Carob Powder, Artificial Flavor, Nonfat Milk.

Usage Directions / Dosage: 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. 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 (in minutes): 24-26. Pan Size: Thicker 9 x 9 in; Oven Temp: 350 Degrees F; Bake Time (in minutes): 38-40. Pan Size: Thickest 8 x 8 in; Oven Temp: 325 Degrees F; Bake Time (in minutes): 52-54. 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.

Warnings/Caution: Allergy Note: This product contains wheat and milk ingredients.