Courtesy of: Glenda Seely
1 19-21 oz. pkg. brownie mix
1 pkg. white baking chips
1 cup semisweet chocolate chips
1 cup pecan pieces
2 Tbs. butter, melted
2Tbs. hot water
1 cup powdered sugar
2Tbs. cocoa powder
1/2 tsp. vanilla
Heat oven to 350 degrees. Place Mini-Muffin Tray on Perforated Baking Sheet. Mix brownie mix as instructed on package. Stir in half of the white baking chips, all of the semisweet chocolate chips and 1/2 cup of the pecans. Fill each muffin cup 3/4 full.
Bake for 20 minutes. Remove from oven and put a few white chips and a few pecan pieces on top of each brownie , return to oven for 1 minute. Cool completely and unmold. Place all 40 cooled brownies on a cookie sheet.
Mix together in a small bowl the butter, hot water, powdered sugar, cocoa powder, and vanilla (should be a drizzling consistency, add more water if needed.) Put frosting in a ziplock baggie and snip a small hole in one corner. Drizzle frosting back and forth over each brownie. Let frosting set up,
1 19-21 oz. pkg. brownie mix
1 pkg. white baking chips
1 cup semisweet chocolate chips
1 cup pecan pieces
2 Tbs. butter, melted
2Tbs. hot water
1 cup powdered sugar
2Tbs. cocoa powder
1/2 tsp. vanilla
Heat oven to 350 degrees. Place Mini-Muffin Tray on Perforated Baking Sheet. Mix brownie mix as instructed on package. Stir in half of the white baking chips, all of the semisweet chocolate chips and 1/2 cup of the pecans. Fill each muffin cup 3/4 full.
Bake for 20 minutes. Remove from oven and put a few white chips and a few pecan pieces on top of each brownie , return to oven for 1 minute. Cool completely and unmold. Place all 40 cooled brownies on a cookie sheet.
Mix together in a small bowl the butter, hot water, powdered sugar, cocoa powder, and vanilla (should be a drizzling consistency, add more water if needed.) Put frosting in a ziplock baggie and snip a small hole in one corner. Drizzle frosting back and forth over each brownie. Let frosting set up,
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