Brownie-Pecan Dessert Squares

Ingredients

Base
  • 1 (19.5-oz.) pkg. fudge brownie mix
  • 1/2 cup oil
  • 1/4 cup water
  • 2 eggs
Topping
  • 1 tablespoon margarine or butter
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon water
  • 1/2 cup pecan pieces
Filling
  • 1 pint (2 cups) whipping cream
  • 1 1/4 cups milk
  • 2 (3.4-oz.) pkg. instant butterscotch pudding and pie filling mix

Instructions

1 _ Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Prepare brownies as directed on package, using oil, 1/4 cup water and eggs. Spread batter evenly in sprayed pan.

2 _ Bake at 350°F. for 30 to 35 minutes. Cool 1 hour or until completely cooled.

3 _ Meanwhile, line cookie sheet with waxed paper. Melt margarine in small skillet. Stir in brown sugar and 1 teaspoon water. Cook over low heat for 6 to 8 minutes or until mixture is bubbly, stirring occasionally. Remove from heat. Stir in pecans. Spread evenly on waxed paper-lined cookie sheet. Cool completely.


4 _ In large bowl, combine whipping cream, milk and pudding mix; beat at low speed for 1 minute. Beat at medium speed for 1 minute or until fluffy. Spoon onto cooled brownie base; spread evenly. Cover; refrigerate at least 3 hours. Crumble pecan topping over each individual serving.

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