Marble Frosted Macadamia Brownies

• Reynolds(R) 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*

1. LINE an 8- x 8-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan.
2. PREPARE brownie mix following package directions; stir in nuts and coconut. Spread batter evenly in parchment-lined pan.
3. BAKE following brownie package. Cool completely.
4. 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.
5. REYNOLDS KITCHENS TIP:
6. *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.

paper, brownie mix, nuts, coconut, chocolate ready, vanilla ready

Taken from www.myrecipes.com/recipe/marble-frosted-macadamia-brownies (may not work)