12.09.2011

Twelve Days of Brownies & Breads - On the Seventh Day...

My DiAnne (that’s her name around the Diner) shared this recipe with me. She told me it is the most sought after brownie at the dog agility trials in Southern California! That’s my exaggeration, not hers.

Anyway, the brownies were good, but maybe the running around makes them better to her and her group of friends – my favorite is still to come…

Pecan Pie Brownies

Ingredients
Pecan Topping:
1/2 cup butter or margarine
¼ cup Gold Medal® all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
2 eggs
½ teaspoon vanilla
3 cups coarsely chopped pecans
Brownies:
1box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
2 tablespoons water
2 eggs

Directions
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Spoon pecan topping evenly over batter.

Bake 35 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

Enjoy!

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