#1030 - Pecan Brownies

(by Shirley McNevich)

1 - large box Jell-O chocolate INSTANT pudding (6oz.)
1 1/2 cups flour
1 tsp. baking powder
1 1/2 cups white sugar
1/2 cup butter (melted)
4 eggs
2 tsp. vanilla
1 cup chopped pecans
Frosting: 1 cup white sugar; 1 cup Carnation evaporated milk; 3 egg yolks; 1/2 cup butter; 1 tsp. vanilla; 1 1/2 cups Baker's angelflake coconut; 1/2 cup chopped pecans

Add eggs to a cup--beat with a fork. In a bowl add melted butter, beaten eggs, vanilla, and chopped pecans--stir. In a separate bowl add chocolate pudding, flour, baking powder and white sugar--stir. Add the chocolate mixture to the egg mixture--just stir until mixed. Pour batter into a greased jelly roll pan (15" x 10" x 1"). Bake at 350 degrees for 20 minutes--test with a toothpick for doneness. Cool completely. Frosting--add egg yolks to a bowl and beat with a fork. In a saucepan over medium heat add white sugar, Carnation milk, beaten egg yolks, and butter--stir and cook until it thickens (about 11-12 minutes). Remove from heat--add vanilla, chopped pecans and coconut--stir. Let it set a few minutes and re-stir. Once cooled, stir frosting and frost the brownies.