1 (1 lb. 3.5-oz.) pkg. Pillsbury Rich & Moist Fudge Brownie Mix
1/2 cup oil
1/4 cup water
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1 can Pillsbury Chocolate Fudge Frosting
1 teaspoon vanilla
Line a 13x9-inch pan with foil, extending over sides of pan; grease bottom only of foil.
In a large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread
in greased foil pan.
Bake in a preheated 350 degree oven for 28 to 30 minutes or until set. DO NOT OVERBAKE.
Cool 1 hour or until completely cooled. Freeze brownies 30 minutes.
Remove browines from pan by lifting foil. Cut into 1-1/4-inch squares. Return to freezer while preparing icing.
In medium saucepan, melt chocolate chips over very low heat, stirring constantly. Add frosting and vanilla; mix well
to combine. Heat 1 to 2 minutes or until of desired consistency, stirring constantly. Remove from heat.
To coat each brownie with icing, place brownie on fork over saucepan; spoon icing over brownie,
coating all sides except bottom. (if icing thickens, heat over low heat until of desired consistency.)
Decorate as desired with decorator frosting.
Yield: 48 petits fours
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