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| 1/4 | cup butter or margarine |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/4 | cup packed brown sugar |
| 1/4 | cup corn syrup |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 1 1/2 | cups very coarsely chopped pecans |
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| 1 | box (1lb 6.5 oz) Betty Crocker® Original Supreme brownie mix |
| 1/3 | cup vegetable oil |
| 1/3 | cup water |
| 3 | eggs |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. |
| 2. | In 2-quart saucepan, melt butter over medium heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook about 5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans. |
| 3. | In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 3 eggs using spoon, until well blended. Spread in pan. Spoon pecan topping evenly over batter. |
| 4. | Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. Store tightly covered. |
| Decrease flour to 1 tablespoon. Follow High Altitude directions on brownie mix box for cakelike brownies using 13x9-inch pan. |
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| If you're a bigger fan of walnuts than you are of pecans, there's no reason not to use them in this recipe. |
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| These brownies are perfect when served warm under a scoop of vanilla ice cream and drizzled with chocolate syrup. |
Nutrition Information:
230 ( 125 ); 14 g ( 3 g); 45 mg; 30 mg; 24 g ( 1 g); 3 g 2 %; 0%; 0%; 4 % 1 ; 1/2 ; 3