Makes:
64 brownies
Total Time:
1 hr 30 min
Submitted by:
Category:
Cookies
Sub Category: Brownies
what you need
- Brownies:
- 2 sticks Parkay
- 4 (1-ounce) squares unsweetened chocolate
- 4 (1-ounce) squares semi-sweet chocolate
- 2 1/4 cups sugar
- 6 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1/2 cups pecans, toasted and coarsely chopped
- Praline Topping:
- 5 Tbsp. Parkay
- 1/3 cup packed light brown sugar
- 3 Tbsp. bourbon (or 1 Tbsp. vanilla extract and 2 Tbsp. water)
- 2 cups powdered sugar
make it
1. Preheat oven to 350°F. Line 13 x 9 metal pan with foil; grease foil.
2. In heavy 3 qt saucepan over low heat, melt Parkay and chocolates stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar then eggs until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
3. Bake 35 minutes. Cool in pan on wire rack.
4. Prepare Praline Topping: In 2-qt saucepan over medium-low heat, heat Parkay and brown sugar until mixture melts and bubbles, about 5 minutes. Remove pan from heat. With wire whisk, beat in bourbon or substitute, then confectioners' sugar, until mixture is smooth.
5. With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies into 8 strips then cut each strip crosswise into 8 pieces.
Notes
