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I ran out of boxed brownie mix once and experimented with cake mix instead. The result was so yummy my family thought I'd made brownies from scratch.—Charlotte Baillargeon, Hinsdale, Massachusetts
Nutritional Facts 1 serving (1 each) equals 99 calories, 5 g fat (1 g saturated fat), 12 mg cholesterol, 94 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Walnut Brownies in Quick Cooking July/August 1998, p7
Substitute for NutsIf your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
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Reviewed on Nov. 25, 2010 by Laurie Swan
I used this recipe for Thanksgiving, had cake mix and didn't want cake. It turned out like dry cake. The batter was very difficult, too thick. I even added a half cup extra water and managed to get it spread in the pan. I suggest using some Hershey's syrup in the batter to make it moister. Will make again and use for Hot Fudge Cake.
Reviewed on Sep. 29, 2009 by marilyndig
Whenever I make brownies the edges always get hard. What am I doing wrong.
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