Stock Yard Restaurant: Pecan Crunch Brownies

Pecan Crunch Brownies

Stock Yard Restaurant Recipe

Makes about 24

3/4 cup margarine
2 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup all-purpouse flour

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. In a bowl over a pan of simmering water, melt the margarine and chocolates. Remove from the heat and whisk in the sugar and vanilla. Add the eggs, one at a time, mixing thoroughly between each addition. Stir in 1 cup of flour, spread the batter in the prepared pan and set aside.

1/4 cup margarine, melted
3/4 cup light brown sugar, frimly packed
2 eggs
2 tablespoons all purpouse flour
1 teaspoon vanilla extract
4 cups chopped pecans

In a small bowl combine the melted margarine and brown sugar, blending well. Add the eggs, flour and vanilla, stirring until the ingrediants are completely mixed. Stir in the pecans and spread the toping over the brownie batter.

Bake for 45 minutes or until a toothpick inserted into the center comes out with fudgy crumbs on it. Do not over bake. Cool the brownies in the pan an cut into squares.

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