1/2 lb. butter, room temperature
2 C. powdered sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/4 tsp. baking powder
1 C/ chopped Macadamia nuts
1 box Family Size brownie mix (additional ingredients per box)
1 C. milk chocolate chips
2 containers of sweetened whipped topping (like Cool Whip), defrosted in refrigerator
Preheat oven to 350 degrees F.
In a bowl, combine all ingredients for crust and mix together until combined. Do not over-mix, or crust will be hard. Pour mixture into a greased 9x13 pan and gently press down to form crust. Bake for 10 minutes. Note: crust will not be cooked completely as it will be baked again with filling.
In a separate bowl, combine all ingredients for brownie mix according to box directions until well-combined. Add 1 cup chocolate chips and mix to combine.
Take out crust from oven and pour brownie mixture into crust and return to over for an additional 20-25 minutes, or until brownie filling is cooked. At the end of 20 minutes, check filling toothpick. Toothpick should come out clean. If there is still a lot of brownie filling stuck to the toothpick, return to oven for an additional 5-10 minutes. Brownie filling should be a little fudge-y. Cool completely.
Once cooled, add the two containers of cool whipe and drizzle with chocolate syrup. Refrigerate for at least 4 hours or overnight for brownie filling to completely set.
Cut into squares and enjoy.
Recipe Courtesy of Kelli Murakami, PaulaDeen.com User