Brownies

GHIRARDELLI BROWNIE DOUBLE DARK CHOCOLATE BROWNIE MIX

Ghirardelli Brownie Double Dark Chocolate Mix
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GTIN 10041449035182
Alternative Item # 732-6114
Shelf Life 548 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BITTERSWEET CHOCOLATE CHIPS (UNSWEETENED CHOCOLATE, SUGAR, COCOA BUTTER, MILK FAT, SOY LECITHIN [EMULSIFIER], VANILLA EXTRACT), COCOA (PROCESSED WITH ALKALI), SOYBEAN OIL, WHEAT STARCH, SALT, ARTIFICIAL FLAVOR, BAKING SODA.

Nutrition Facts

384 servings per Container
Serving Size
1/4 cup mix
Amount per serving

Calories

150

% Daily Value*

Total Fat 0

0%

Saturated Fat 2g

8%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 125mg

5%

Total Carbohydrate 28g

10%

Dietary Fiber 1g

3%

Total Sugars 19g

Includes 19g  Added Sugars

38%

Protein 1g

Vitamin D 0mcg

0%

Calcium 10mg

0%

Iron 2mg

8%

Potassium 80mg

0%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 7 1/2lb (2 pouches) Mix 3 3/4 lb (1 pouch) Mix 16 oz (2 cups) Water 8 oz (1 cup) Water 15 oz (2 cups) Vegetable Oil 7 1/2 oz (1 cup) Vegetable Oil 12 oz (6) Eggs 6 oz (3) Eggs 1. Place water, oil and eggs in mixer bowl. Add total amount of brownie mix. 2. Using a paddle, mix on low speed for 30 seconds 3. Scrape bowl and paddle. Mix on low speed for 30 seconds. 4. Scale batter into prepared (lightly greased or paper-lined) sheet pan(s) and bake as directed below. BAKING DIRECTIONS Full Batch: Preheat oven (275F for a convection oven, 325F for a standard oven). Pour 10 lb 3 oz of batter into a lightly greased or paper-lined 24x16x1-inch sheet pan. Bake for 40-45 minutes. Half Batch: Preheat oven (275F for a convection oven, 325F for a standard oven). Pour 5 lb 1/2 oz of batter into a lightly greased or paper-lined 16x12x1-inch half sheet pan. Bake for 40-45 minutes.

HAND MIXING Using a large bowl, stir together, water, oil, eggs and brownie mix until well-blended. Scale batter into prepared (lightly greased or paper-lined) sheet pan(s) and bake as directed below. Do not eat raw batter. Do not overbake. Fresh-baked brownies appear underbaked but cool to doneness. HIGH ALTITUDE (over 5,000 feet): For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

This mix should perform for its intended use for 18 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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