"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brownies, Pecan Pie Recipe

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This recipe for Brownies, Pecan Pie, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Cottingham
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
22 ounces brownie mix
2 tablespoons flour
2 tablespoons margarine or butter
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups pecans, chopped

Directions:
Directions:
Preheat the oven to 350 degrees. Grease only the bottom of a 13x9" pan.

Topping:
In a medium saucepan, melt the margarine or butter; stir in flour until smooth. Add sugar, mix well. Temper the eggs and then add them to the saucepan. Cook over medium heat for 5 minutes or until this has slightly thickened (and covers the back of a spoon), stirring constantly. Remove the saucepan from the heat; strain this mixture to remove any egg that may have cooked, and cool slightly. Stir in the vanilla and the chopped nuts.
In a large bowl, mix the brownies according to the package directions. Spread the brownie mix into the prepared pan. Spoon the above topping evenly over the top.
Bake for 30 to 35 minutes.
DO NOT OVER BAKE.
Cool completely; cut into squares.

Personal Notes:
Personal Notes:
To temper eggs: add about 1/3 of hot mixture from the saucepan to the cold eggs slowly, stirring constantly; keep stirring for about 1 minute. Then return the saucepan to the stove and add the remaining egg mixture slowly while stirring constantly,

 

 

 

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