Don’t Tempt Me Brownies

3 large eggs1 cup sugar½ cup brown sugar¾ cup soft butter1 ½ tsp vanilla extract (or 2 tsp dark rum)

Sifted together:1 cup unsweetened cocoa½ cup flour½ tsp baking powder½ tsp salt

1 cup chopped pecans

Preheat the oven to 300ºF. Butter and flour an 8-inch square pan.

In a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars, butter, and vanilla, and beat until creamy. Add dry ingredients, mix until well blended, then add nuts.

Pour the batter into pan and bake for 45 minutes. Check for doneness with a toothpick. Remove from oven. Use the handle of a wooden spoon to create holes at two-inch intervals and frost while still warm.

Fudge Frosting 1 5-oz can evaporated milk1 12-oz bag semisweet chocolate chips1 cup sifted confectioners’ sugar (increase to 2 cups for a less gooey topping)Chopped nuts

Vanilla ice cream, optional

Just before the brownies are done, empty the evaporated milk and chocolate chips into a microwave-safe mixing bowl and heat on high for approximately 2 minutes. Stir and heat for another 30 seconds to 1 minute, until well-melted and blended. Stir in sugar and pour over warm brownies. Sprinkle chipped nuts on top and press gently into icing. Let brownies sit until completely cool before cutting into squares. Or scoop ooey-gooey brownies warm from the pan onto a plate and top with vanilla ice cream.

Note: This recipe was provided by Sandy Tindell of Orlando, Florida. Found in Don’t Tempt Me by Julie Ortolon.