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
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 350F 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.