13 x 9 Family size. Extra thick & fudgy. Per 1/20 Package: 110 calories; 0.5 g sat fat (3% DV); 105 mg sodium (4% DV); 15 g sugars. See nutrition facts for as baked information. Makes 20 brownies. For creative recipe ideas and baking tips, go to: duncanhines.com. For questions or comments please call toll free 1-800-362-9834.

Sugar, Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (palm Oil), Cocoa Powder Processed With Alkali, Contains 2% Or Less Of: Wheat Starch, Dextrose, Salt, Artificial Flavor, Carrageenan, Baking Soda

Try these ingredient swaps! Replace 1/3 cup water with: 1/3 cup dairy or plant-based milk. Replace 1/3 cup vegetable oil with: 1/3 cup refined coconut oil. You will Need: 2 large eggs; water; vegetable oil. Do not eat raw batter. Fudgy brownies: 1 egg; 1/3 cup water; 1/3 cup oil; Cake-Like Brownies: 2 eggs; 1/3 cup water; 1/3 cup oil. Baking Instruction: See side of box for ingredient swaps. Step (1) : Prep: Preheat: Oven to 350 degrees F for metal and glass pan, 325 degrees F for dark or coated pan (Add 3-5 minutes for dark or coated pan. Brownie is done when toothpick inserted 1 inch from edge of pan comes out clean). Grease: Bottom of pan. Step (2): Mix: Empty brownie mix, egg(s), water and oil in a large bowl. Stir: Until well blended (about 50 strokes). Spread into greased pan and bake immediately. Step (3): Bake. Bake in center at 350 degrees F following chart below. Cool completely in pan on wire rack before cutting and serving. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tbsp flour into brownie mix. Mix according to the directions in step 2. Bake at 350 degrees F, 13 x 9 inch pan 21-23 min. Pan Size: 8 x 8 inch; Bake Time: 31-34 min. Pan Size: 9 x 9 inch; Bake Time: 27-30 min; Pan Size: 13 x 9 inch; Bake Time: 211-23 min. Yummy. No matter how you bake it! Tip: Sprinkle with fruit. Halfway through baking!