Sunday, November 13, 2005

caramel nut brownies

I updated an old brownie recipe to make these goodies . . . enjoy!

Whisk together:
3/4 cup sugar
1 egg plus 2 egg whites
4 tbsp Earth Balance, melted
1/4 cup vanilla yogurt
1/2 tsp vanilla
pinch salt

Stir in:
5 tbsp baking cocoa
10 tbsp whole wheat pastry flour

Pour batter into greased 8 inch pan, then top with a good drizzle of caramel ice cream topping and a big handfull of chopped pecans. Bake at 350 for 25 minutes, or until they test done. Cool before cutting into 16 squares!

(You could possibly reduce the amount of sugar to half a cup -- if you do, let me know how they turn out!)

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