Directions: Full batch - 4 lb batter (full pouch): 1. Prepare pan by lightly greasing or spraying with non-stick cooking spray. 2. Cut open one end of pouch and squeeze batter into prepared pan. 3. Spread batter with spatula until even. 4. Bake. High Altitude: Bake as directed in table, no adjustments required. Do not eat raw batter. Use within 7 days of opening. Store leftover batter in refrigerator in airtight container. Handling Tips: For a more shiny top, slack product at room temperature for 2 hours prior to baking and allow product to rest in pan 5-10 minutes before baking. Brownies are done when edges show signs of dryness. Cool completely before cutting. Brownies cut best with a plastic knife. Pan Size: Half sheet pan (16 x 12 x 1 inch); Scale: 4 lb batter (1 pouch); Convection Oven: 325 degrees F 27-32 minutes; Standard Oven: 375 degrees F 36-41 minutes; Yield: 1, 16 x 12 x 1 inch sheet pan (48, 2-inch pieces). Pan Size: Full sheet pan (24 x 16 x 1 inch); Scale: 8 lb batter (2 pouches); Convection Oven: 325 degrees F 27-32 minutes; Standard Oven: 375 degrees F 36-41 minutes; Yield: 1, 24 x 16 x 1 inch sheet pan (96, 2-inch pieces). Pan Size: Muffin pan with liners; Scale: 2.2 oz batter (#20 scoop); Convection Oven: 325 degrees F 22-25 minutes; Standard Oven: 375 degrees F 23-25 minutes; Yield: 1, 4 lb pouch makes approx. 29 standard muffins. Pan Size: Ramekin (3-1/2 inch); Scale: 3 oz batter (#16 scoop); Convection Oven: 325 degrees F 22-25 minutes; Standard Oven: 375 degrees F 23-25 minutes; Yield: 1, 4 lb pouch makes approx. 21, 3-1/2-inch ramekins. Pan Size: Cast Iron Skillet (6 inch); Scale: 12 oz batter; Convection Oven: 350 degrees F 20-23 minutes; Standard Oven: 375 degrees F 27-30 minutes; Yield: 1, 4 lb pouch makes 5, 6-inch skillets. Pan Size: Pizza impinger oven; Scale: 2 lb (32 oz) batter (12-inch deep dish pizza pan); 475 degrees F Rack Speed: 8:30. Turbo Chef Directions: Scale 4 lb (1 pouch) batter into prepared half sheet (16 x 12 x 1 inch) p