Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Milk, Water, Corn Syrup, High Fructose Corn Syrup, Cocoa Processed With Alkali, Hydrogenated Palm Kernel Oil, Corn Starch, Contains 2% Or Less Of: Cocoa, Palm Oil, Buttermilk, Salt, Whey, Butter, Sodium Alginate, Natural And Artificial Flavor, Mono And Diglycerides, Baking Soda, Carob Powder, Potassium Sorbate (preservative), Color Added

You Will Need: 1/3 cup vegetable oil, 1 egg, muffin tin. Makes 12 brownie cups. Instructions: 1. Heat: Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place fudge pouch in bowl of hot water (do not microwave pouch); set aside. 2. Stir: Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup. 3. Bake: Bake 14-16 minutes. Using a spoon, press down center of brownie to create a well. Caution: Pan and brownie will be hot. Cool completely. 4. Squeeze: Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread. 5. Top: Drizzle with topping. Store in airtight container. High Altitude (3500-6500 ft): No change. Do not eat raw browine batter.

Best if used by.