Recipe: 00184 Title : Shasta Mountain Brownies Author: Joel Ehrlich Date : June 1995 _________________________________________________________________________ Yields 18 Brownies 6 oz Bittersweet Chocolate, 5 oz Flour Lindt Extra (It's far 4 oz Pecans, Chopped richer than Baker's) 1 Cup Chocolate Chip Cookie 1 Cup Sweet Butter Crumbs 4 LARGE Eggs - Non-Stick Vegetable 2 1/4 Cups Granulated Sugar Spray 1 tsp Vanilla Extract Preheat the oven to 350 degrees. Spray, then flour the (two 9"x9") baking pans. Melt the butter and the chocolate together over low heat. Cool. Use an electric mixer at medium speed to beat the eggs, sugar and vanilla together until thick and smooth (about 3 minutes). Stir in the chocolate-butter mixture. Slowly add the flour - DON'T OVER MIX. Fold in the cookie crumbs and most of the nuts. Spread the batter evenly into the pan(s). Sprinkle the remaining nuts over. Bake until set (about 40 minutes)- they'll still be soft in the center. Let cool completely. Cut into 3"x3" squares. Serve. -=-=-=-=-=-=- _________________________________________________________________________