Duncan Hines Brownie Mix Chewy Fudge
10 oz $0.55/oz
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3g Net Carbs* *3g net carbs equals 17g total carbs - 4g dietary fiber - 5g sugar alcohol - 5g allulose Sweet moments can be keto friendly. Now you can enjoy rich, fudgy brownies while keeping sugar and carbs in check. Made with almond and coconut flour, these brownies are gluten free with zero sugar added!
Almond Flour, Erythritol**, Allulose**, Coconut Flour, Chicory Root Fiber (Inulin)**, Cocoa Powder processed with Alkali, Unsweetened Chocolate, Contains less than 2% of: Resistant Dextrin, Modified Tapioca Starch, Leavening (Cream of Tartar, Baking Soda), Salt, Cocoa Powder, Cocoa Butter, Xanthan Gum, Natural Flavor, Nonfat Dry Milk, Stevia Sweetener (Steviol Glycosides), Soy Lecithin, Steviol Glycosides, Vanilla Extract, Whole Milk Powder, **Sensitive individuals may experience a laxative effect from excessive consumption of these ingredients
Warnings / Cautions
DO NOT EAT RAW BATTER. Contains: Milk, Soy, Tree Nut (Almond, Coconut).
You Will Need: 1/3 cup water 2 large eggs 6 tbl melted butter Baking Instructions: see side of box for ingredient swaps Step 1 Prep Preheat oven to 350 degreesF. Grease pan. Step 2 Mix Stir brownie mix, water, eggs and melted butter together in a large bowl until well blended, about 50 strokes. Spread into pan and bake immediately. Step 3 Bake Bake following chart below. Brownies are done when toothpick inserted in center comes out clean. Cool completely in pan on wire rack. High Altitude (Over 3,500 Ft): Prepare and bake as directed for an 8x8-inch pan. Pan Size: 8x8-inch; Bake Time: 24-28 min Pan Size: 9x9-inch; Bake Time: 20-24 min Try these Ingredient Swaps! Replace 6 tablespoons melted butter with: 6 tablespoons melted coconut oil, avocado oil or plain Greek yogurt Replace 2 large eggs with: 1 cup shredded zucchini.
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