Ingredients: Sugar, Reese's Peanut Butter Chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil [Palm Kernel, Soybean], Corn Syrup Solids, Dextrose, Reduced Protein Whey, Palm Kernel Oil, Salt, Artificial Flavor, Soy Lecithin), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Palm Oil, Corn Starch, Salt. Contains: Wheat, Peanuts, Milk, Soybeans, Corn

Ingredients: Sugar, Reese's Peanut Butter Chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil [Palm Kernel, Soybean], Corn Syrup Solids, Dextrose, Reduced Protein Whey, Palm Kernel Oil, Salt, Artificial Flavor, Soy Lecithin), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Palm Oil, Corn Starch, Salt. Contains: Wheat, Peanuts, Milk, Soybeans, Corn

Directions: you will need: 1/3 cup vegetable oil. 3 tablespoons water. 1 egg (for cakelike brownies, 1/4 cup vegetable oil, 3 tablespoons water and 2 eggs). 1. heat: heat oven to 325 degrees f. grease bottom of pan. 2. stir: stir brownie mix, oil, water and egg in medium bowl until well blended. spread in pan. 3. bake: bake as directed below for aluminum or glass pan; for nonstick pan shorten time by 2-3 minutes. bake until toothpick inserted 2 inches from side of pan comes out almost clean; cool. store tightly covered. pan size: 8 inches x 8 inches; bake time (in minutes): 36-39. pan size: 9 inches x 9 inches; bake time (in minutes): 32-35. pan size: 11 inches x 11 inches; bake time (in minutes): 30-34. betty’s tip: to cut warm brownies easily, cut with plastic knife using short sawing motions. high altitude (3500-6500 ft): stir 1 tbsp flour into dry brownie mix.

Directions: you will need: 1/3 cup vegetable oil. 3 tablespoons water. 1 egg (for cakelike brownies, 1/4 cup vegetable oil, 3 tablespoons water and 2 eggs). 1. heat: heat oven to 325 degrees f. grease bottom of pan. 2. stir: stir brownie mix, oil, water and egg in medium bowl until well blended. spread in pan. 3. bake: bake as directed below for aluminum or glass pan; for nonstick pan shorten time by 2-3 minutes. bake until toothpick inserted 2 inches from side of pan comes out almost clean; cool. store tightly covered. pan size: 8 inches x 8 inches; bake time (in minutes): 36-39. pan size: 9 inches x 9 inches; bake time (in minutes): 32-35. pan size: 11 inches x 11 inches; bake time (in minutes): 30-34. betty’s tip: to cut warm brownies easily, cut with plastic knife using short sawing motions. high altitude (3500-6500 ft): stir 1 tbsp flour into dry brownie mix.