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1030 - Pecan Brownies #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1030 - Pecan Brownies #

(by Shirley McNevich)

1 - large box Jell-O chocolate INSTANT pudding (6oz.)
1 1/2 cups flour
1 tsp. baking powder
1 1/2 cups white sugar
1/2 cup butter (melted)
4 eggs

2 tsp. vanilla
1 cup chopped pecans
Frosting: 1 cup white sugar; 1 cup Carnation evaporated milk; 3 egg yolks;
1/2 cup butter; 1 tsp. vanilla; 1 1/2 cups Baker's angelflake coconut; 1/2 cup
chopped pecans

Add eggs to a cup--beat with a fork. In a bowl add melted butter, beaten
eggs, vanilla, and chopped pecans--stir. In a separate bowl add chocolate
pudding, flour, baking powder and white sugar--stir. Add the chocolate
mixture to the egg mixture--just stir until mixed. Pour batter into a greased
jelly roll pan (15" x 10" x 1"). Bake at 350 degrees for 20 minutes--test with a
toothpick for doneness. Cool completely. Frosting--add egg yolks to a bowl
and beat with a fork. In a saucepan over medium heat add white sugar,
Carnation milk, beaten egg yolks, and butter--stir and cook until it thickens
(about 11-12 minutes). Remove from heat--add vanilla, chopped pecans and
coconut--stir. Let it set a few minutes and re-stir. Once cooled, stir frosting
and frost the brownies.


 

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