BROWNIE PETITS FOURS

FOR THE BROWNIES:
1 package Pillsbury Rich and Moist Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs
FOR THE ICING:
1 cup semi-sweet chocolate chips
1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
1 teaspoon vanilla
decorator frosting (optional, for garnish)

TO MAKE THE BROWNIES:
Heat oven to 350 degrees F. Line 13x9-inch pan with foil, extending foil over sides of pan; grease bottom only of foil.

In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased foil-lined pan.

Bake at 350 degrees F for 28 to 30 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled. Freeze brownies 30 minutes.

Remove brownies from pan by lifting foil. Cut into 1 1/4-inch squares. Return to freezer while preparing icing.

TO MAKE THE ICING:
In medium saucepan, melt chocolate chips over very low heat, stirring constantly. Add chocolate fudge frosting and vanilla; mix well to combine. Heat 1 to 2 minutes or until of desired coating consistency, stirring constantly. Remove from heat.

TO COAT EACH BROWNIE WITH ICING:
Place brownie on fork over saucepan; spoon icing over brownie, coating all sides except bottom. (If icing thickens, heat over low heat until of desired consistency)

Decorate as desired with decorator frosting.

Makes 48
Adapted from unknown source