Bernard Brownie Mixes are made with 51% Whole Wheat Flour and Enriched Wheat Flour, fully satisfying the Whole Grain Rich requirement of the National School Lunch and Breakfast Programs. We use Extra Fine White Whole Wheat Flour to preserve the light color of our Butterscotch Brownie, and at 51%, the presence of whole wheat is undetectable in these brownies.

Bernard Chocolate Brownie mix is a complete mix that requires only the addition of water, however, nuts or dried fruit may be added if desired.

Bernard Butterscotch Brownie Mix requires the addition of water and soft butter; however, alternate label recipes include the use of Applesauce, Raisins, Rolled Oats, Chopped Nuts and Peanut Butter.  

The Nutrition Information shows 3 serving sizes:
48 cuts (3¼” X 3” square, cut sheet pan 8 slices by 6 slices) per sheet pan providing ½ Grain Ounce Equivalent per slice

90 cuts (2.6” X 2” square, cut sheet pan 10 slices by 9 slices) per sheet pan, each providing ¼ Grain Ounce Equivalent per slice

108 cuts (2.2” X 2” square, cut sheet pan 12 slices by 9 slices) per sheet pan, each providing ¼ Grain Ounce Equivalent per slice