Triple the chocolate: chocolate chips chocolate chunks and dark Dutch cocoa give these brownies rich indulgent flavor

Quick and easy: all you need is water vegetable oil and eggs to bake a decadent dessert in three easy steps

Mix it up: use this baking mix as a base for all your favorite brownie recipessimply add toppings mix-ins and fillings

Crowd-pleasing flavor: stock up on Hersheys brownie mix so youre always ready to sweeten up a holiday event or give them out as Christmas treats

Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Dark Dutch Cocoa (processed With Alkali), Chocolate Chunks (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Corn Starch, Salt.

You Will Need: 8 inch x 8 inch, 9 inch x 9 inch or 11 inch x 7 inch pan: 1 pouch brownie mix; 1/2 cup vegetable oil; 2 tablespoons water; 2 eggs. 13 inch x 9 inch pan: 2 pouches brownie mix 1 cup vegetable oil; 1/2 cup water; 4 eggs. 16-1/2 inch x 1-1/2 inch x 1 inch (half-sheet pan): 3 pouches brownie mix; 1/4 cup + 2 tablespoons water; 1-1/2 cups vegetable oil; 6 eggs. Step 1: Heat oven to 325 degrees F. Grease bottom of pan. Step 2: Stir amounts of brownie mix, water, oil and eggs for each pan size listed above in medium bowl or for a half sheet pan in large bowl until well blended. Spread in pan. Step 3: Bake as directed to the right for aluminum or glass pan; for nonstick pan, shorten time by 2-3 minutes. Bake until toothpick inserted 2 inches from side of pan comes out almost clean; cool. Store tightly covered. Betty's Tip: To cut warm brownies easily, cut with plastic knife using short sawing motions. Pan Size: 8 inch x 8 inch; 47-50 bake time (in minutes). Pan Size: 9 inch c 9 inch or 11 inch c 7 inch; 39-42 bake time (in minutes). Pan Size: 13 inch by 9 inch; 44-47 bake time (in minutes). Pan Size: 16-1/2 inch x 11-1/2 inch x 1 inch; 39-42 bake time (in minutes). Important: If brownie mix has been stored above 85 degrees F, refrigerate pouches 1 hour before mixing to keep chocolate pieces from softening during preparation. High Altitude (3500-6500 ft): For 8 inch x 8 inch, 9 inch x 9 inch or 11 inch x 7 inch pan, add 1 tbsp all-purpose flour to dry brownie mix. Make brownies using 3 tbsp water, 1/4 cup oil and 2 eggs. For 13 inch x 9 inch pan, add 2 tbsps all-purpose flour to dry brownie mix. Make brownies using 1/3 cup water, 1/2 cup oil and 4 eggs. For half sheet pan, add 3 tbsps all-purpose flour to dry brownie mix. Make brownies using 1/2 cup water, 3/4 cup oil and 6 eggs. Do not eat raw brownie batter.

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