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Marble Frosted Macadamia Brownies

Yield 9 servings


  • Reynolds® Parchment Paper
  • 1 package (15 oz.) rich & moist fudge brownie mix
  • 1 jar (3.25 oz.) macadamia nuts, coarsely chopped
  • 1/2 cup flaked sweetened coconut
  • 1 cup chocolate ready-to-spread frosting
  • 1/4 cup vanilla ready-to-spread frosting, softened*

How to Make It

  1. LINE an 8- x 8-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan.

    PREPARE brownie mix following package directions; stir in nuts and coconut. Spread batter evenly in parchment-lined pan.

    BAKE following brownie package. Cool completely.

    SPREAD chocolate frosting over cooled brownie. Squeeze softened vanilla frosting in 6 to 8 lines crosswise over chocolate frosting, spacing lines 1 inch apart. Using a wooden pick, draw lines through frosting alternating direction to create a marbled pattern. Cut into bars.

    *Place vanilla frosting in a plastic food storage bag; leave unsealed. Microwave on HIGH 5 seconds. Squeeze bag to remove air pockets. Seal bag, snip 1 bottom corner; squeeze onto brownies.