Mint-Chocolate Brownies

• 1 (22 1/2 ounce) boxbetty crocker Original Supreme brownie mix (with chocolate syrup pouch)
• 13 cup water
• 13 cup vegetable oil
• 2 eggs
• 1 cup chopped pecans
• 1 (10 ounce) bag mint chocolate chips (1 1/2 cups)
• 3 cups powdered sugar
• 13 cup butter or 13 cup margarine, softened
• 2 tablespoons milk
• 12 teaspoon mint extract
• 2 drops green food coloring, if desired
• reserved mint chocolate chips
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons corn syrup
• 1 -3 teaspoon hot water

1. Heat oven to 350F
2. Grease bottom only of 13x9-inch pan.
3. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended.
4. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze).
5. Spread batter in pan.
6. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
7. Cool completely.
8. In small bowl, beat powdered sugar and 1/3 cup butter with electric mixer on low speed until smooth.
9. Beat in milk, 1 tablespoon at a time, until spreadable.
10. Beat in extract and food color.
11. Spread frosting over brownies.
12. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted.
13. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.
14. Drizzle over frosted brownies.
15. Refrigerate about 30 minutes or until glaze is firm.
16. For brownies, cut into 8 rows by 6 rows.
17. Cook time does not include 30 minute chill time in the refrigerator.

crocker original, water, vegetable oil, eggs, pecans, mint chocolate chips, powdered sugar, butter, milk, mint, coloring, chocolate chips, butter, corn syrup, water

Taken from www.food.com/recipe/mint-chocolate-brownies-188569 (may not work)