Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Milk Chocolate Chunks (Sugar, Milk, Cocoa Butter, Chocolate Liquor, Soy Lecithin an Emulsifier, and Vanillin an Artificial Flavor), Semi-Sweet Chocolate Chunks (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, and Vanillin an Artificial Flavoring), Cocoa Processed with Alkali, Hershey's Semi-Sweet Mini-Kisses (Semi-Sweet Chocolate Containing Sugar, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin an Emulsifier, and Vanillin an Artificial Flavor), Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Carob Powder, Salt, Dicalcium Phosphate, Dextrose, Artificial Flavor, Gellan Gum, Nonfat Milk.

Usage Directions / Dosage: You Will Need: 3 tablespoons water, 1/2 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 or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. 13 X 9 inch pan: 350 degrees F oven temp, Bake Time (in minutes): 26-28 min., 9 x 9 in. pan, 350 degrees F oven temp; 35-40 min. 8 x 8 in. pan, 325 degrees F oven temp; 53-58 min. (If using dark or nonstick pan, shorten bake time by 3 min. If using insulated pan, lengthen bake time by 5 min. If using glass pan, lengthen bake time by 1 min. 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 (3500-6500 ft): Stir 3 tbsp flour into dry brownie mix. Make brownies using 1/4 cup water, 1/4 cup oil and 2 eggs for regular brownies, 3 eggs for cakelike brownies. Bake 13 x 9 inch shiny metal pan 23-25 min, 8 in. shiny metal pan 52-57 min.