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Ghirardelli Brownie Double Dark Chocolate Mix

GTIN	10041449035182
Alternative Item #	732-6114
Shelf Life	546 days
Storage Temp Minimum	32°F
Storage Temp Maximum	90°F

Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), bittersweet chocolate chips (unsweetened chocolate, sugar, cocoa butter, soy lecithin [emulsifier], vanilla extract), cocoa (processed with alkali), soybean oil, wheat starch, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, whole milk powder, soy lecithin [emulsifier], vanilla extract), salt, artificial flavor, baking soda.

Nutrition Facts

96 servings per Container

Serving Size

1/4 cup mix

Amount per serving

Calories

150

% Daily Value*

Total Fat 3g

Saturated Fat 2g

Trans Fat 0g

Cholesterol 0mg

Sodium 125mg

Total Carbohydrate 29g

11%

Dietary Fiber 1g

Total Sugars 20g

Includes 20g Added Sugars

40%

Protein 1g

Vitamin D 0mcg

Calcium 10mg

Iron 1mg

Potassium 90mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts

Tree Nuts

FULL BATCH 7 1/2lb (2 pouches) Mix 16 oz (2 cups) Water 15 oz (2 cups) Vegetable Oil 12 oz (6) Eggs HALF BATCH 3 3/4 lb (1 pouch) Mix 8 oz (1 cup) Water 7 1/2 oz (1 cup) Vegetable Oil 6 oz (3) Eggs 1. Place water, oil and eggs in mixer bowl. Add total amount of brownie mix. Using a paddle, mix on low speed for 30 seconds 2. Scrape bowl and paddle. Mix on low speed for 30 seconds. 3. Scale batter into prepared (lightly greased or paper-lined) sheet pan(s) and bake as directed below. 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. Full Batch: Sheet Pan: (24x16x1-inch) Scale: 10Ib 3 oz batter Convection Oven: 275 degrees Fahrenheit 40-45 minutes Standard Oven: 325 degrees Fahrenheit 40-45 minutes Full Batch Yield: 1, 24x16x1-inch pan Half Batch: Sheet Pan: (16x12x1-inch) Scale: 5Ib 1 1/2 oz batter Convection Oven: 275 degrees Fahrenheit 40-45 minutes Standard Oven: 325 degrees Fahrenheit 40-45 minutes Full Batch Yield: 2, 16x12x1-inch pans - Do not eat raw batter. - Brownies are ready to remove from oven when center is set and edges have begun to pull away from sides of pan. Cool completely in pan before cutting. - High altitude: 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.

Store in a cool, dry place.

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