FULL BATCH HALF BATCH 6 lb (full box) Mix 3 lb (7 cups) Mix 22 oz (2 3/4 cups) Hot Water 11 oz (1 1/4 cups+ 2 tablespoons) Hot Water DIRECTIONS 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. 3. Continue to mix on low speed 30 seconds. 4. Scale batter into prepared (greased or paper-lined) pans according to pan size. HAND MIXING: Using a large bowl, stir together water and mix until well-blended (about 50 strokes). Scale batter into prepared (greased or paper-lined) pans according to pan size. CAKE BROWNIE: For full batch, prepare as directed, increasing water to 26 oz (3 1/4 cups) in step 1. Increase bake time 2 minutes. 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. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Half Sheet Pan (16x12x1-inch): 3 lb 11 oz batter; Convection: 27-32 minutes; Standard: 31-36 minutes; Yield: 2. 16x12x1-inch sheet pans (96. 2-inch pieces) Full Sheet Pan (24x16xl-inch): 7 lb 6 oz batter; Convection: 27-32 minutes; Standard: 31-36 minutes; Yield: 1, 24x16x1-inch sheet pan (96, 2-inch pieces) HANDLING TIPS: Brownies are done when edges show signs of dryness. Cool completely before culling. Brownies cut best with a plastic knife.