| 1 | bag (12 oz) semisweet chocolate chips (2 cups) |
| 1/2 | cup butter or margarine |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1 | cup sugar |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 3 | eggs, beaten |
| 1 | container Betty Crocker® Rich & Creamy coconut pecan frosting |
| 1 | cup semisweet chocolate chips (6 oz) |
| 1/2 | cup chopped walnuts |
| 1. | Heat oven to 350°F. In 3-quart saucepan, melt 2 cups chocolate chips and the butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, vanilla, baking powder, salt and eggs. Spread batter in ungreased 13x9-inch pan. |
| 2. | Bake 27 to 34 minutes or until center is set. Cool completely, about 1 hour. |
| 3. | In medium bowl, mix frosting, 1 cup chocolate chips and the walnuts. Spread frosting mixture over brownies. For brownies, cut into 6 rows by 4 rows. |
| No change. |
|
| Mini bars are the perfect finale to a big dinner. Cut into mini squares and serve alongside a cup of coffee. |
Nutrition Information:
320 ( 170); 19g ( 10g, 0g); 55mg; 110mg; 35g ( 2g, 27g); 4g 4%; 0%; 4%; 8% 1 ; 1 ; 0 ; 4 2