| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
24 |
Bars |
INGREDIENTS
| 1/4 |
c |
Butter, plus … |
| 2 |
tb |
Butter |
| 3 |
tb |
Cocoa |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Flour |
| 1/3 |
c |
Chopped pecans |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
| 3 |
tb |
Butter |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
| 1 |
|
Egg yolk, beaten |
| 2/3 |
c |
Chopped pecans |
| 3 |
tb |
Flour |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt butter in
2-quart saucepan; remove from heat. Mix in cocoa, sugar and eggs. Stir in
remaining ingredients except topping. Spread in pan. Bake 23 minutes.
Meanwhile, prepare topping: Melt butter in 1-quart saucepan; remove from
heat. Mix in sugar, eggs and egg yolk. Stir in remaining ingredients.
Immediately pour topping over brownies; spread evenly. Bake about 18
minutes longer or until firm; cool. Cut into 2 1/4 x 1 1/2 inch bars.
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