M&M Brownie

Nutrition Facts

Serving Size 1 EACH

Calories 478

Calories from Fat 11.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 20g

31%

Sat. Fat 12.1g

- - -%

Trans Fat 0.6g

Cholesterol 80.3mg

- - -%

Sodium 89mg

Amount/Serving

%DV*

Tot. Carb. 73.9g

22%

Dietary Fiber 4.3g

13%

Sugars 52.2g

Includes 11.2g Added Sugars

Protein 6.4g

Vitamin D - 0.5mcg - 0%

Calcium - 52.9mg - 5%

Iron - 2.7mg - 34%

Potassium - 246.9mg - 5%

INGREDIENTS: SUGAR (sugar), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), M&M MINI CANDY (milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milk fat, soy lecithin, salt, natural flavor), sugar, less than 2% of: cornstarch, corn syrup, dextrin, colors (includes blue 1 lake, red 40, yellow 6, yellow 5, blue 1, red 40 lake, yellow 6 lake, yellow 5 lake, blue 2 lake, blue 2), carnauba wax, gum acacia allergy information: contains milk and soy. may contain peanuts contains bioengineered food ingredients ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FRESH EGGS, COCOA (cocoa, silicon dioxide (free-flow agent). ), WATER, VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), SALT (salt, calcium silicate, dextrose, potassium iodide.), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)

ALLERGENS: Milk, Eggs, Peanuts, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.