Makes 24 brownies
Ingredients:
1 (22 1/2 ounce) box brownie mix, with chocolate syrup pouch, 1 box (1 lb, 6.5 oz, Betty Crocker)
3 eggs
oil
water
24 craft sticks (flat wooden sticks with round ends)
1 cup semi-sweet chocolate chips (6 oz)
2 teaspoons shortening
Directions:
1 Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
1 (22 1/2 ounce) box brownie mix, with chocolate syrup pouch, 1 box (1 lb, 6.5 oz, Betty Crocker)
3 eggs
oil
water
24 craft sticks (flat wooden sticks with round ends)
1 cup semi-sweet chocolate chips (6 oz)
2 teaspoons shortening
Directions:
1 Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
2
Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour.
3
Place brownies in freezer for 30 minutes.
4
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
5
Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
6
Gently insert stick into end of each bar, peeling foil from bars.
7
Place on baking sheet, freeze 30 minutes.
8
In microwavable bowl, microwave chocolate chips and shortening
on high about 1 minute; stir until smooth. If necessary, microwave
additional 5 seconds at a time.
9
Dip top 1/3 to 1/2 of each brownie into chocolate.
10
Decorate with sprinkles, candy, etc.
