Marble Frosted Macadamia Brownies – a delicious recipe with Paper, brownie mix, nuts, coconut, chocolate ready, vanilla ready. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
371
kcal
Calories
19
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Marble Frosted Macadamia Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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