Hard to be overly health conscious when these treats are in the house! My oldest first baked these brownies on May 17, 2009, to assuage the trauma caused me by the “vicious possum attack of ’09″…remember my sad tale,“Hard Life Knocks on the Farm”?
Anyhow…this brownie recipe has been asked for by three friends now, so I better get on the ball and post it here. Am also sharing my oldest’s recipe for “Ooey-Gooeys”…a no bake treat she first made with her Aunt Kimmy. Special memories!
Chocolate Chunk Pecan Brownies
- 1 cup butter (okay, you can use margarine but it will turn to plastic in your liver…I’m just sayin’…)
- 2 cups sugar
- 2 tsp vanilla
- 4 eggs, slightly beaten
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp salt
- 8 oz. semi-sweet chocolate, coarsely chopped (chocolate chips work)
- 1 cup chopped pecans
Heat oven to 350*F. Grease 13×9 inch pan. In medium saucepan over low heat, melt butter. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into greased pan.
Bake at 350*F for 30-40 minutes or until set. Cool completely. Cut into bars
Yield: 36 bars
Ooey-Gooeys (we always double this recipe!)
- 12 TB crushed graham crackers
- 4 TB honey
- 8 TB peanut butter (we use sunbutter)
Mix all ingredients in a small bowl. Shape into golf-ball sized lumps. You should be able to make a dozen. Spoon onto baking pan lined with waxed paper. Chill in refrigerator for 30 minutes. Goes great with a glass of milk!