Net wt 26.2 oz (1 lb 10.2 oz) 743 g. Makes 18 to 24 squares.
Sidewalk Café is the brownie you'd linger over with a coffee. Dark cocoa and semi-sweet chocolate chips bake into a dense, fudgy square. A small touch of allspice and cinnamon vanilla sugar adds warmth without tasting spiced.
Stir in eggs, melted butter, and vanilla, spread in a 9×13 pan, and bake. Pull them while a toothpick still shows moist crumbs.
Deep, dark cocoa flavor
Semi-sweet chocolate chips
Fudgy, not cakey
4 eggs
1 cup melted butter
2 tsp vanilla extract
9×13 in baking pan
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, stir the pouch contents, eggs, melted butter, and vanilla until just combined. Do not overmix.
Bake. Spread in the pan. Bake for 30 to 35 minutes, until a toothpick comes out clean.
Cool and cut. Cool 20 minutes before cutting.
Stir, don't beat. Mixing just until combined keeps them dense and fudgy.
Check early. Start testing at 30 minutes. Moist crumbs mean they're done. Wet batter means a few more minutes.
Line the pan. Parchment with overhanging edges lets you lift the whole slab out for neat squares.
Serve it café style. Warm a square and top with a scoop of vanilla ice cream.
Cane sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), smoked sea salt, allspice.
Contains: Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 26.2 oz (1 lb 10.2 oz) 743 g. Makes 18 to 24 squares.
Sidewalk Café is the brownie you'd linger over with a coffee. Dark cocoa and semi-sweet chocolate chips bake into a dense, fudgy square. A small touch of allspice and cinnamon vanilla sugar adds warmth without tasting spiced.
Stir in eggs, melted butter, and vanilla, spread in a 9×13 pan, and bake. Pull them while a toothpick still shows moist crumbs.
Deep, dark cocoa flavor
Semi-sweet chocolate chips
Fudgy, not cakey
4 eggs
1 cup melted butter
2 tsp vanilla extract
9×13 in baking pan
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, stir the pouch contents, eggs, melted butter, and vanilla until just combined. Do not overmix.
Bake. Spread in the pan. Bake for 30 to 35 minutes, until a toothpick comes out clean.
Cool and cut. Cool 20 minutes before cutting.
Stir, don't beat. Mixing just until combined keeps them dense and fudgy.
Check early. Start testing at 30 minutes. Moist crumbs mean they're done. Wet batter means a few more minutes.
Line the pan. Parchment with overhanging edges lets you lift the whole slab out for neat squares.
Serve it café style. Warm a square and top with a scoop of vanilla ice cream.
Cane sugar, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, Dutch process cocoa powder (cocoa processed with alkali), cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), smoked sea salt, allspice.
Contains: Wheat, Soy. May contain: Milk. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
