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32 servings, 1 brownie (51 g) each
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Line empty baking pan with foil, with ends of foil extending over sides of pan. Use to bake brownie as directed. Cool brownies, then use foil handles to remove brownie from pan before cutting to serve.
Cool baked brownie completely. Refrigerate 1 hour. Use serrated knife to cut brownie into bars, wiping blade of knife between cuts to ensure clean cuts.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.