ST. PATRICK'S DAY BROWNIES

St. Patrick's Day Brownies image

Provided by veggie Jen

Categories Dessert

Time 1h15m

Yield 48 brownies

Number Of Ingredients 13

brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs
1 cup chopped pecans
1 (10 ounce) bag mint-flavored chocolate chips (1 1/2 cups)
1 (1 lb) container vanilla frosting
1/2 teaspoon mint extract
2 drops green food coloring, if desired
reserved mint-flavored chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons corn syrup
1 -3 teaspoon hot water

Steps:

1. Heat oven to 350°F 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.
2. Bake 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.
3. In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
4. 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.
*don't like mint? try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.

Nutrition Facts : Calories 106.5, Fat 7.1, SaturatedFat 2, Cholesterol 10.1, Sodium 24.4, Carbohydrate 11.1, Fiber 0.6, Sugar 9.5, Protein 0.7