Ingredients:
1/2 cup mini chocolate chips
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) cans 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:
Coat a 12-inch pizza pan with nonstick cooking spray; set aside. In a small bowl, combine chocolate chips, coconut and nuts; set aside.
In a saucepan, melt the chocolate chips in the margarine over medium-low to low heat; cool slightly.
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 375F for 20-25 minutes until center is set. Allow to cool completely on wire rack.
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.
Servings: 12
Time preparation: 15 min.
Time total: 60 min.