Cooking with Doyle

Try these chocolate-free brownies.  They have a chewy texture and offer an alternative to the traditional brownie.

Yield: 16 brownies

Ingredients

• 2 cups flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 10 tbsp butter, melted
• 2 cups packed brown sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup chopped pecans

Directions

1. Combine flour, baking powder, and baking soda.  Set aside
2. In another bowl, combine butter, sugar, eggs, and vanilla.  Add flour gradually while mixing.  Batter will be thick.
3. Grease & flour a 9" x 9" pan.  Spread batter in pan.  Sprinkle with chopped pecans.
4. Bake at 350°F for 32-37 minutes.  Cool on wire rack.
5. Serve with vanilla ice cream.
6. I topped them with some leftover rhubarb-berry sauce.  A good caramel sauce would also work well.