M & M Brownies

Nutrition Facts

Serving Size 1 BROWNIE
Calories 111
Calories from Fat 13.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.6g
4%
Sat. Fat 1.1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 99.3mg
4%
Tot. Carb. 20.8g
6%
Dietary Fiber 0.1g
0%
Sugars 13.8g
   Includes 13.7g Added Sugars
0%
Protein 0.8g
Vitamin D - 0mcg - 0%
Calcium - 7.4mg - 1%
Iron - 1.2mg - 15%
Potassium - 57.6mg - 1%
INGREDIENTS: M & M Brownies (DOUBLE DARK CHOCOLATE BROWNIE MIX (sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), bittersweet chocolate chips (unsweetened chocolate, sugar, cocoa butter, milk fat, soy lecithin [emulsifier], vanilla extract), cocoa (processed with alkali), soybean oil, wheat starch, salt, artificial flavor, baking soda. Contains: wheat, milk, soy Made on equipment that makes products containing eggs.), WATER, M&M MINI CANDY (milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milk fat, soy lecithin, salt, artificial flavors), sugar, less than 2% - coloring (includes blue 1 lake, red 40, yellow 6, yellow 5, blue 1, yellow 5 lake, red 40 lake, yellow 6 lake, blue 2 lake, blue 2), dextrin, corn syrup, cornstarch contains milk and soy, may contain peanuts.), M&M MINI CANDY (milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milk fat, soy lecithin, salt, artificial flavors), sugar, less than 2% - coloring (includes blue 1 lake, red 40, yellow 6, yellow 5, blue 1, yellow 5 lake, red 40 lake, yellow 6 lake, blue 2 lake, blue 2), dextrin, corn syrup, cornstarch contains milk and soy, may contain peanuts.), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))
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.