Ingredients
1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
2/3
cup vegetable oil
1/4
cup water
4
eggs
1/2
cup packed brown sugar
1/2
cup dark corn syrup
1/4
cup butter, melted
2
cups coarsely chopped pecans
1/3
cup semisweet chocolate chips
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan.
In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour.
In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.
