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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 42 |
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I'm a true chocolate lover, admits Karen Wisner of Grafton, North Dakota. To dress up brownies from a boxed mix, I added chips, nuts and mini peanut butter cups before baking, then drizzled them with both a chocolate and a peanut butter icing. They instantly became a family favorite. Ingredients:
1 package fudge brownie mix (13-inch x 9-inch pan size) |
3 eggs |
1/2 cup canola oil |
1/4 cup water |
1 cup chopped pecans |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup milk chocolate chips |
18 miniature peanut butter cups, halved |
peanut butter drizzle: |
2/3 cup confectioners' sugar |
2 tablespoons creamy peanut butter |
2 tablespoons plus 2 teaspoons water |
chocolate drizzle: |
2/3 cup confectioners' sugar |
2 tablespoons baking cocoa |
2 tablespoons plus 1 to 2 teaspoons water |
Directions:
1. In a large bowl, combine the brownie mix, eggs, oil and water just until blended. Stir in the pecans and chocolate chips. Pour into a greased 13-in. x 9-in. baking pan. Top with peanut butter cups.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For the peanut butter drizzle, in a small bowl, beat the confectioners' sugar, peanut butter and water until smooth; drizzle over brownies.
4. For the chocolate drizzle, in a small bowl, beat the confectioners' sugar, cocoa and water until smooth; drizzle over brownies. Let set before cutting. Yield: 3-1/2 dozen.
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