| Brownies: | |
| 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) |
| Mint Frosting: | |
| 1 | container (1 lb.) Betty Crocker Rich & Creamy vanilla frosting |
| 1/2 | teaspoon mint extract |
| 2 | drops green food coloring, if desired |
| Shiny Chocolate Glaze: | |
| Reserved mint-flavored chocolate chips (1/2 cup) | |
| 2 | tablespoons butter or margarine |
| 2 | tablespoons corn syrup |
| 1 | to 3 teaspoons hot water |
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| 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. |
| Bake at 350 degrees for 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. |
| In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies. |
| 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. VARIATION: Use raspberry-flavored chips instead the mint ones, and tint the frosting pink, instead of green! (I have not tried these, but they look and sound amazing!) |
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