1 package Duncan Hines Chocolate Lovers Brownie Mix
1 egg
⅓ cup water
⅓ cup Crisco Oil or Crisco Puritan Oil
Powdered Sugar Glaze
24 Pecan Valley Pecan Halves; for garnish
Chocolate Drizzle
1. Preheat oven to 350ºF.
2. Place 24 (2-inch) foil liners on baking sheets.
3. In a large mixing bowl, combine brownie mix, egg, water and oil. Stir with spoon until well blended, about 50 strokes.
4. Stir in contents of pecan packet from mix. Fill each foil liner with 2 generous tablespoons batter.
5. Bake in a preheated oven for 20 to 25 minutes or until set. Cool completely. Remove liners.
6. Turn brownies upside down on cooling racks.
7. In a medium mixing bowl, combine powdered sugar and milk. Blend until smooth.
8. Spoon Powdered Sugar Glaze over first brownie to completely cover. Top immediately with pecan half.
9. Repeat with remaining brownies. Allow glaze to set.
10. Drizzle chocolate over brownies. Allow Chocolate Drizzle to set before storing in single layer in airtight containers.
Makes 24 brownies
Powdered Sugar Glaze
4½ cups powdered sugar
½ cup milk or water
Chocolate Drizzle
⅓ cup semi-sweet chocolate chips
1 tablespoon Crisco shortening
1. Place chocolate chips and shortening in small reseal able plastic bag; seal.
2. Place bag in bowl of hot water for several minutes. Dry with paper towel.
3. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle over brownies.
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