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Black and White Brownies

Black and White Brownies
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Chewy brownies are topped with a creamy vanilla layer, then rich chocolate frosting. Yum!

Prep Time:
15 Min
Total Time:
2 Hr 30 Min
Makes:
36 bars
Pillsbury Bake-Off
Penelope Weiss
Pleasant Grove, UT
Bake-Off® Contest 35, 1992
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INGREDIENTS
Brownies
1(19.5-oz.) pkg. Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4cup water
1/2cup oil
2eggs
1 1/2cups chopped pecans
1(6-oz.) pkg. (1 cup) semisweet chocolate chips
1(12-oz.) pkg. (2 cups) white vanilla chips
Frosting
2cups powdered sugar
1/4cup unsweetened cocoa
3to 4 tablespoons hot water
1/4cup butter or margarine, melted
1teaspoon vanilla
1/2to 1 cup pecan halves
DIRECTIONS
1.Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1/2 cup pecans, the chocolate chips and 1 cup of the vanilla chips; mix well. Spread in greased pan.
2.Bake at 350°F. for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with remaining 1 cup vanilla chips. Return to oven for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.
3.In small bowl, combine all frosting ingredients except pecan halves; beat until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars.
High Altitude (3500-6500 ft)  Add 1/3 cup flour to dry brownie mix. Increase water to 1/3 cup; decrease oil to 1/3 cup. Bake at 375°F. for 30 to 35 minutes.
High Altitude (3500-6500 ft)

Add 1/3 cup flour to dry brownie mix. Increase water to 1/3 cup; decrease oil to 1/3 cup. Bake at 375°F. for 30 to 35 minutes.

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