Pecan Pie Brownies recipe

Makes: 36 brownies

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 extract
1 1/2 cups very coarsely chopped pecans
1 package Betty Crocker Original Supreme brownie
    mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
3 eggs

1. Heat oven to 350 degrees F. Grease (or use cooking spray) bottom of 13 x 9-inch rectangular pan.

2. Melt butter in 2-quart saucepan; stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended.

3. Cook over medium heat about 5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans.

4. Stir brownie mix, chocolate syrup, water, oil and 3 eggs in medium bowl, using spoon, until well blended. Spread in pan. Spoon pecan mixture evenly over top.

5. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. For 36 brownies, cut into 6 rows by 6 rows. Store tightly covered.

High Altitude (3500-6500 ft) Decrease flour to 1 tablespoon. Follow High Altitude directions on package for cakelike brownies.

Nutrition Information: 1 Serving: Calories 230 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 3 g); Cholesterol 45 mg; Sodium 30 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 3 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 4 %

Exchanges: 1 Starch; 1/2 Fruit; 3 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
If you're a bigger fan of walnuts than you are of pecans, there's no reason not to use them in this recipe.

Variation
These brownies are perfect when served warm under a scoop of vanilla ice cream and drizzled with chocolate syrup.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills.