Recipe by Junebug
This recipe was a finalist in the Pillsbury Bake-Off in 1992. It is one of my daughter's favorites!
Top Review by Mirj
I really hardly ever buy brownies from a mix. I actually went out and bought a box of Duncan Heines brownies to make this recipe, and I'm very glad that I did. The kids just inhaled these babies and wanted more. They were very interesting to look at, what with the chip and pecan-filled brownies, white chocolate "filling" and the frosting on top. For the brownies themselves I used regular pecans, but for the frosting part I used Chinese pecans, which are sweetened. I'm going to make these again, but I'd like to try it with my regular "from scratch" brownie recipe.
- 552.81 g boxrich and moist fudge brownie mix
- 59.14 ml water
- 118.29 ml oil
- 2 eggs
- 118.29 ml chopped pecans
- 170.09 g package semi-sweet chocolate chips (1 cup)
- 340.19 g package white chocolate chips, divided (2 cups)
- 473.18 ml powdered sugar
- 59.14 ml unsweetened cocoa
- 44.37-59.16 ml hot water
- 59.14 ml butter, melted
- 4.92 ml vanilla
- 118.29-236.59 ml pecan halves
Directions See How It's Made
- Preheat oven to 350.
- Grease bottom only of a 13x9" pan.
- Mix brownie mix, water, oil and eggs.
- Beat 50 strokes.
- Add 1/2 cup pecans, 1 cup chocolate chips and 1 cup white chocolate chips.
- Spread in pan and bake 28-34 minutes until center is set.
- Melt remaining 1 cup of white chocolate chips in microwave and spread evenly over brownies with the back of a spoon.
- In a small bowl mix all the frosting ingredients except the pecan halves.
- Beat until smooth (It will be thin).
- Spoon over white chocolate chips to cover.
- Arrange pecan halves over frosting.
- Cool 1 1/2 hours or until completely cool.
- Cut into bars.