• Cooking Time: 35-40
• Servings: 36
• 3/4 cup baking cocoa
• 1/2 tsp. baking soda
• 2/3 cup butter, melted, divided
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1 1/3 cups all-purpose flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/2 cup coarsely chopped pecans
• 2 cups (12 oz.) semi-sweet chocolate chunks

1. Preheat oven to 350 degrees F. Grease a 13- x 9- x 2-inch baking pan.
3. In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter.
5. Add flour, vanilla and salt. Stir in the pecans and chocolate chunks. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees F for 35-40 minutes or until brownies begin to pull away from the sides of the pan. Cool.

I can never resist a new cookbook or magazine and the latest TOH Prize Winning Recipes contains this yummy recipe submitted by Carol Prewett of Cheyenne, Wyoming. You can frost with your favorite frosting, if you like