Yield
9 servings

How to Make It

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.

REYNOLDS KITCHENS TIP:
*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.

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