Black and White Brownies
1 (18.4 oz.) package
1/4 cup water
2 large eggs
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 (12 oz.) package white baking chips
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter, melted
3 to 4 tablespoons hot water
1 teaspoon vanilla extract
36 pecan halves
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and eggs. Stir in chopped pecans, chocolate chips and 1 cup white chips. Spread evenly in prepared pan.
BAKE 28 to 31 minutes or until center is set. Sprinkle immediately with remaining 1 cup white chips. Let stand 1 minute to soften chips. Spread evenly over brownies with back of spoon. Cool completely.
BEAT powdered sugar, cocoa, butter, water and vanilla in medium bowl with electric mixer on medium speed until smooth (mixture will be thin). Spread over white chip layer. Arrange pecan halves over frosting. Let stand 1 1/2 hours or until frosting is set. Cut into bars.
Serving Size (1 of 36 brownies), Calories 250 (Calories from Fat 130), Total Fat 15g (Saturated Fat 5g, Trans Fat g), Cholesterol 15mg, Sodium 65mg, Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 24g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.