My father in law made these for Easter and while they tasted really good, I figured up the calories and one brownie is nearly 500 calories! I couldn't believe it. Very tasty but eat sparingly if you are watching your weight.
This was the easiest and tasiest brownie I have ever made! I followed the directions exactly as written, except I added some coconut to the topping mixture just because I love coconut. My 13yr old son actually made them while I supervised, that's how easy these are! I took them to work and everyone was fighting for them and begging for the recipe! This will be my new dish I take to potlucks and parties! I would rate this 10 stars if I could!!!!
Surprisingly good for using a cake mix. Doesn't have that distinctive cake mix taste. I used a butter recipe golden cake mix. Once cooled, it looks like the pictured topping. Very moist, not crumbly. The pecan "crust" is great and this brownie has no chocolate! I will keep this recipe on file.
These are really yummy, but definitely overly sweet. I used 3/4 of the bag of powdered sugar, and the topping was still very sweet. I also added a tsp of imitation rum extract and a tsp of vanilla extract. I baked them in a 14 x 9 glass baking pan at 325*, and they still needed an extra 5 minutes or so at that temperature. These are softer than a regular brownie (which is more "sturdy" IMO) and is best eaten on a plate with a fork. Next time, I'll use a half bag of sugar and maybe some lemon zest in the topping to cut the sweetness a bit. They are definitely delicious, and my kids loved them.
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