Spread the brownie batter in a nonstick 9-x-13-inch baking pan. Sprinkle the pecans over the top. Combine the graham cracker crumbs and sweetened condensed milk in a bowl and mix well. Drop by spoonfuls over the batter to cover the entire surface. Bake at 350 degrees for 30 minutes or until the brownies test done. Remove to a wire rack to cool completely.
Combine the confectioners sugar, ¼ cup butter, the vanilla and milk in a bowl and mix well. Spread over the cooled brownies. Melt 2 tablespoons butter and chocolate in a saucepan over low heat. Spread evenly over the frosting layer. Cool and cut into squares. If you wish to drizzle the chocolate glaze rather than spread it, use chocolate chips as this makes it thicker and easier to drizzle.
Additional recipes from Recipes of Note that appeared originally with this one:
Sweet Potatoes with Roasted Honey Vinaigrette
Shrimp and Creamy Grits
Apple Spiced Brisket
Slow-Cooker Macaroni and Cheese
In the latest episode of Away Message, we find out how a quiet place in the foothills went crazy for the Mountains-to-Sea Trail.
This year, we’ll wave flags in Wilmington and Waynesville, fire up the grill in Fayetteville and Fuquay-Varina. Most of all, we’ll reflect on the earliest days of our country and the true meaning of Independence Day.
Blackberry cobbler, peach ice cream, spiked blueberry lemonade, and tacos with watermelon pico de gallo: These fresh fruit recipes are fit for a Fourth of July feast — and all summer long.
Find out what an award-winning photographer and an expert guide have to say about chasing North Carolina’s stunning cascades — and how to snap frame-worthy photos of your favorite falls.
