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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This treat tastes best when served the day it is made. Ingredients:
1/2 cup mini chocolate chip |
1/2 cup flaked coconut |
1/2 cup pecans, chopped |
1 cup semi-sweet chocolate chips |
1/4 cup reduced fat margarine |
1 (14 ounce) can fat-free sweetened condensed milk |
1 1/2 cups baking mix |
1/2 cup egg substitute |
2 1/2 teaspoons vanilla extract, divided |
1 cup confectioners' sugar |
1/3 cup creamy peanut butter |
3 tablespoons nonfat milk |
Directions:
1. Coat a 12-inch pizza pan with nonstick cooking spray; set aside. In a small bowl, combine chocolate chips, coconut and nuts; set aside.
2. In a saucepan, melt the chocolate chips in the margarine over medium-low to low heat; cool slightly.
3. Meanwhile, in a large bowl, combine the milk, baking mix, egg substitute and 1 teaspoon of the vanilla extract. Fold in the chocolate mixture; blend until smooth. Spread mixture onto prepared pan. Bake at 375° for 20-25 minutes until center is set. Allow to cool completely on wire rack.
4. In a small bowl, beat sugar, peanut butter, remaining vanilla extract and milk; spread over cooled brownie crust. Top with chocolate chips, coconut and pecans. Slice into wedges.
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