Texas Longhorn Touchdown Brownies
Yield
1 batchPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
or margarine |
|
| ¾ | cup |
cocoa powder
|
|
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
pecan halves
|
|
| ¾ | pound |
chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
or margarine |
|
| 177 | ml |
cocoa powder
|
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
pecan halves
|
|
| 340.2 | g |
chocolate
|
|
Directions
In a 3 to 4 quart pan over low heat, stir butter with cocoa until melted.
Off the heat, beat in sugar. Add eggs and vanilla; beat well.
Add flour, pecans, and chocolate; mix well.
Spread batter in buttered 9x13 inch pan.
Bake in a 325℉ (160℃). oven until top feels dry in center, about 35 minutes.
Cool in pan. If baking ahead, wrap airtight when cool and hold up to a day.
