Brownie with Ganache*

Nutrition Facts

Serving Size 1 BROWNIE
Calories 558
Calories from Fat 4.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 29.2g
45%
Sat. Fat 16g
- - -%
Trans Fat 0.6g
Cholesterol 117.7mg
- - -%
Sodium 227.2mg
10%
Tot. Carb. 73.6g
22%
Dietary Fiber 5g
15%
Sugars 54.2g
   Includes 4.7g Added Sugars
0%
Protein 7.5g
Vitamin D - 0.7mcg - 0%
Calcium - 50.1mg - 5%
Iron - 2.8mg - 35%
Potassium - 239.5mg - 5%
INGREDIENTS: Brownie* (Plain 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), SEMISWEET CHOCOLATE (sugar (44.2%), cocoa mass (41.1%), cocoa butter (13.9), emulsifier: sunflower lecithin (<1%), vanilla (<1%) Processed in a facility that also processes: milk and milk products, nuts and nut products, peanuts and peanut products), 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). )))), Chocolate Ganache (CHOCOLATE CHIPS (semi sweet chocolate (sugar, chocolate, cocoa butter, milk fat, lecithin (soy) natural flavor, milk).), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk))
ALLERGENS: Milk, Eggs, Tree Nuts, 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.