Yield: 24 Bars
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter, plus ... |
| 2 tablespoons | Butter |
| 3 tablespoons | Cocoa |
| 1¼ cup | Sugar |
| 2 \N | Eggs, beaten |
| ¾ cup | Flour |
| ⅓ cup | Chopped pecans |
| 1 teaspoon | Vanilla |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking powder |
| 3 tablespoons | Butter |
| ¾ cup | Sugar |
| 2 \N | Eggs, beaten |
| 1 \N | Egg yolk, beaten |
| ⅔ cup | Chopped pecans |
| 3 tablespoons | Flour |
| 1 teaspoon | Vanilla |
TOPPING
Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt butter in 2-quart saucepan; remove from heat. Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan.
Bake 23 minutes. Meanwhile, prepare topping: Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk. Stir in remaining ingredients. Immediately pour topping over brownies; spread evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2¼ x 1 ½ inch bars.