Almost Happy New Year to everyone! I was’t sure what to post this week. I wanted something festive, but not Christmas cookies, but I wasn’t sure what I was going to prepare for our guests for this New Years weekend yet either. I know, playing it kind of close, but sometimes it works out best that way. This easy yet decadent recipe is great anytime of year, but will look really pretty for tonight for dessert.
Black and White Brownies – 36 brownies
1 box (19.5oz) Pillsbury Classic Fudge Brownie Mix, 1/4 C water, 1/2 C vegetable oil, 2 eggs, 1 1/2 C chopped pecans, 1 C semi sweet choc. chips, and 1 bag (12oz) white or vanilla chips.
Frosting - 2 C powdered sugar, 1/4 C unsweetened baking cocoa, 3 to 4 TB hot water, 1/4 C butter (melted), 1 tsp. vanilla and 1/2 C pecan halves.
Heat oven to 350 degrees. Grease a 13×9″ pan. In a large bowl, beat brownie mix, 1/4 C water, oil and eggs. Stir in chopped pecans, chocolate chips and 1 C of vanilla baking chips. Spread in a pan.
Bake 30 min until center is set. Immediately sprinkle with remaining 1 C vanilla chips. Let stand 1 min. to soften chips. Spread evenly over brownies.
In a small bowl, beat all frosting ingredients except pecans halves until smooth. Spoon over melted vanilla baking vanilla chips. Spread to cover. Arrange pecan halves on frosting. Cool completely( about 2 hours).