Place & Bake Chocolate Fudge Brownies
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Canola Oil, Cocoa Processed with Alkali. Contains 2% or Less of: Egg, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Salt, Natural Flavor.
Bake in liner & tin (liner & tin not included). Baking Directions: Heat oven to 350 degrees F. Place paper baking cups in 12 regular-size muffin cups (for best results), or grease bottoms of muffin cups with cooking spray or shortening. Place brownie dough rounds into muffin cups. Bake: For fudgy brownies, 18-20 (if baking less than 12 brownies, decrease bake time to 1-2 minutes. Tip If baking frozen dough, add 3 minutes to the bake time) minutes. For firmer brownies 20 to 22 (if baking less than 12 brownies, decrease bake time to 1-2 minutes. Tip If baking frozen dough, add 3 minutes to the bake time) minutes. Carefully remove from pan (if brownies are not in paper cups, run knife around sides before removing). Cool completely before storing. Pan Brownie: Heat oven to 350 degrees F (or 325 degrees F for nonstick pan). Grease bottom of 8 inch x 8 inch pan with cooking spray or shortening. Place 12 brownie dough rounds into pan. Bake 22-24 minutes or until toothpick inserted into center comes out almost clean; cool. To cut warm brownies, use plastic knife and short sawing motions. Store tightly covered. Keep dough refrigerated.