1/2 cup packed dark brown sugar
3/4 cup butter or margarine, divided
2 tablespoons evaporated milk
1/2 cup coarsely chopped pecans
2 cups packed light brown sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
In a saucepan, combine the dark brown sugar, 1/4 cup butter and milk. Stir over low heat just until butter is melted. Pour into an ungreased 8-in. square baking pan; sprinkle evenly with pecans. In a mixing bowl, cream light brown sugar and remaining butter; add eggs. Stir in flour, vanilla and salt until moistened. Spread over pecans. Bake at 350’F for 45-50 minutes or until brownies test done. Cool 5 minutes in pan; invert onto a tray or serving plate. Cool slightly before cutting.
Yield: 16 brownies.