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| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) |
| 1/3 | cup water |
| 1/3 | cup vegetable oil |
| 2 | eggs |
| 1 | cup chopped pecans |
| 1 | bag (10 oz) mint-flavored chocolate chips (1 1/2 cups) |
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| 1 | container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting |
| 1/2 | teaspoon mint extract |
| 2 | drops green food color, if desired |
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| Reserved mint-flavored chocolate chips |
| 2 | tablespoons butter or margarine |
| 2 | tablespoons corn syrup |
| 1 | to 3 teaspoons hot water |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan. |
| 2. | Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. |
| 3. | In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies. |
| 4. | In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows. |
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| What a refreshing combination! For another, try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink. |
Nutrition Information:
170 ( 70); 8g ( 2 1/2g, 1g); 10mg; 75mg; 22g ( 0g, 17g); 1g 0%; 0%; 0%; 4% 1 1/2 ; 0 ; 1 1/2 1 1/2