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Ghirardelli Brownie Triple chocolate Chip Mix

GTIN	10041449479009
Alternative Item #	732-6116
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), semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, whole milk powder, soy lecithin [emulsifier], vanilla extract), cocoa (processed with alkali), soybean oil, bittersweet chocolate chips (unsweetened chocolate, sugar, cocoa butter, soy lecithin [emulsifier], vanilla extract), milk chocolate chips (sugar, unsweetened chocolate, whole milk powder, cocoa butter, soy lecithin [emulsifier], vanilla extract), salt, artificial flavor, baking soda.

Nutrition Facts

0 servings per Container

Serving Size

35 gram

Amount per serving

Calories

150

% Daily Value*

Total Fat 3g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 0mg

Sodium 105mg

Total Carbohydrate 29g

11%

Dietary Fiber 1g

Total Sugars 21g

Includes 20g Added Sugars

40%

Protein 1g

Vitamin D 0mcg

Calcium 10mg

Iron 1mg

Potassium 100mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts

Tree Nuts

FULL BATCH Brownie Mix - 7 1/2Ib (2 pouches) Water - 16 oz (2 cups) Vegetable Oil - 15 oz (2 cups) Eggs - 12 oz (6) HALF BATCH Brownie Mix - 3 3/4Ib (1 pouch) Water - 8 oz (1 cup) Vegetable Oil - 7 1/2 oz (1 cup) Eggs - 6 oz (3) 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 Instructions: 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: 10 Ib 3 oz batter Convention oven: 275 degrees Fahrenheit 45-50 minutes Standard oven: 325 degrees Fahrenheit 45-50 minuets Full batch yield: 24x16x1-inch pan Half batch: Half Sheet Pan: (16x12x1-inch) Scale: 5 Ib 1 1/2 oz batter Convection oven: 275 degrees Fahrenheit 45-50 minuets Standard oven: 325 degrees Fahrenheit 45-50 minuets Full batch yield: 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.

Store in cool, dry place.

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