Double Chocolate Brownie

Nutrition Facts

Serving Size 1 BROWNIE
Calories 598
Calories from Fat 15.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 31.4g
48%
Sat. Fat 17.6g
- - -%
Trans Fat 0.6g
Cholesterol 122mg
- - -%
Sodium 242.9mg
11%
Tot. Carb. 78.8g
24%
Dietary Fiber 4.6g
14%
Sugars 59.3g
   Includes 15.7g Added Sugars
0%
Protein 8.3g
Vitamin D - 0.7mcg - 0%
Calcium - 79.8mg - 8%
Iron - 2.4mg - 30%
Potassium - 238.8mg - 5%
INGREDIENTS: Double Chocolate Brownie (Brownie Base (SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CHOCOLATE CHUNKS (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin, salt ), COCOA (cocoa, silicon dioxide (free-flow agent). ), CANOLA OIL (canola oil. ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). )), Milk Chocolate Ganache (MILK CHOCOLATE (sugar, cocoa butter, milk powder, cocoa mass, emulsifier, sunflower lecithin, vanilla contains milk possible cross contamination of tree nuts at facility), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor)), CHOCOLATE CHUNKS (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin, salt ), BAKING SPRAY (organic canola oil))
ALLERGENS: Milk, Eggs, Tree Nuts, 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.