Duncan Hines Epic Brownie Mix S'mores 685 g

Duncan Hines

Brownie Mix (Sugars [Sugar, Dextrose], Enriched Wheat Flour, Cocoa Powder, Modified Palm Oil, Wheat Starch, Salt, Natural Flavours, Water), Graham Crust Mix (Sugars [Sugar, Molasses, Honey], Enriched Wheat Flour, Whole Wheat Flour, Soybean Oil, Salt, Sodium Bicarbonate), Marshmallows (Sugars [Corn Syrup, Sugar, Dextrose], Gelatin, Modified Corn Starch, Artificial Flavour, Potassium Sorbate), Fudge Pouch (Sugar, Palm Oil With Green Tea And Rosemary Extract, Cocoa Powder, Soy Lecithin). Contains: Soy, Wheat.

You will need: Crust : 3 tablespoons (45 ml) melted butter Brownie : 5 tablespoons (75 ml) melted butter 2 large eggs 2 tablespoons (30 ml) water DO NOT EAT RAW BATTER 1. Prep Preheat oven to 180°C (350°F). Spray 20x20 cm (8x8-inch) metal pan with Pam®. Stir together graham crust mix and 3 tablespoons (45 ml) melted butter in a medium bowl until moistened. Press into bottom of greased pan. 2. Bake Stir together brownie mix, eggs, 5 tablespoons (75 ml) melted butter and 2 tablespoons (30 ml) water in a large bowl until blended, about 50 strokes. Pour batter evenly on top of crust. Spread gently with a rubber spatula. Bake on rack in center of oven 32 to 36 minutes, until toothpick inserted 2 cm (0.78 inch) from edge of pan comes out clean. Remove pan from oven. 3. Toast Increase oven temperature to 220°C (425°F). Sprinkle marshmallows evenly over cooked brownies. When oven reaches 220°C (425°F), bake 2 to 4 minutes, until marshmallows are lightly browned. Cool completely on wire rack. 4. Decorate Massage fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over brownies. Cut brownie bars into squares and enjoy! Spray knife with Pam® to prevent marshmallows from sticking.

per 43 g

Calories 180	% Daily Value
Fat 3.5 g
Saturated 1.5 g	8 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 35 g
Fibre 1 g	4 %
Sugars 23 g	23 %
SugarAlcohols
Protein 2 g
Cholesterol
Sodium 130 mg	6 %
Potassium 125 mg	4 %
Calcium
Iron

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