Pecan Pie Brownies -- Version II

Here's how to please chocolate lovers and pecan pie lovers with one scrumptious bar. These are the creation of Camilla V. Saulsbury and appeared in her book: Brownie Mix Bliss. These bars have a bottom of chewy chocolate brownie topped with the familiar brown sugar pecan goodness of pecan pie. The author prefers a cakey brownie to contrast with the pecan filling which is why she calls for the three eggs in the brownie batter. But if you want a fudgy brownie, reduce the eggs to 2. Do give these a try!

• Ready In: 55 mins
• Yields: 24 brownies

Ingredients

• 1⁄4 cup unsalted butter (1/2 stick)
• 2  tablespoons flour
• 1⁄4 cup brown sugar, packed
• 1⁄4 cup corn syrup
• 5  large eggs
• 1  teaspoon vanilla
• 1 1⁄2 cups pecans, very coarsely chopped
• 1 (19 1/2-19 7/8ounce) box  brownie mix
• 1⁄2 cup  vegetable oil
• 1⁄4 cup water

Directions

1. Preheat oven to 350 degrees F. Position a rack in the lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.
2. In a medium saucepan over medium heat, melt the butter; stir in flour until blended. Stir in brown sugar, corn syrup and 2 of the eggs until well blended. Cook over medium heat about 4-5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans. Set aside.
3. In a medium-sized mixing bowl, mix the brownie mix, oil, water and remaining 3 eggs with a wooden spoon until just blended and alll dry ingredients are moistened. Spread batter into prepared pan; spoon pecan mixture evenly over top.
4. Bake 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean (do NOT overbake).
5. Transfer to a wire rack and cool completely. Cut into squares. Makes 24 large brownies or 36 small ones.