Black and White Brownies

1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Traditional Fudge Brownie Mix 1/4 cup water 1/2 cup oil 2 eggs 1 1/2 cups chopped pecans 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips 1 (12-oz.) pkg. (2 cups) white vanilla chips Frosting: 2 cups powdered sugar 1/4 cup unsweetened cocoa 3 to 4 tablespoons hot water 1/4 cup butter or margarine, melted 1 teaspoon vanilla 1/2 to 1 cup pecan halves 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1/2 cup pecans, the chocolate chips and 1 cup of the vanilla chips; mix well. Spread in greased pan. 2. Bake at 350F for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with remaining 1 cup vanilla chips. Return to oven for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool. 3. In small bowl, combine all frosting ingredients except pecan halves; beat until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars. Recipe note: Developed by Penelope Weiss of Pleasant Grove, Utah.
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