1/2 cup plus 2 tablespoons butter, divided
3/4 cup sugar
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted and cooled
2 eggs
1 cup flour
3/4 cup chocolate malt, divided
1/2 teaspoon baking powder
1/2 teaspoon plus dash salt, divided
1/2 cup chopped pecans
1 cup powdered sugar
1 1/2 tablespoons light cream

Preheat oven to 350 degrees. Cream 1/2 cup butter, sugar and vanilla. Add melted chocolate. Beat in eggs. Sift together flour, 1/2 cup malt, baking powder and salt and stir into creamed mixture. Fold in pecans. Bake in greased 8 x 8-inch pan for 20 to 25 minutes. Cool completely, then frost. To make frosting, cream 2 tablespoons butter, 1/4 cup malt and dash salt. Beat in powdered sugar and enough light cream to create spreading consistency.

Servings: 16. Serving size: 1 brownie. Per serving: 232 calories, 2.5 g protein, 11 g fat, 30.8 g carbohydrates, 1.2 g dietary fiber, 112 mg sodium, 22.2 g sugars, 40 mg cholesterol

Charmaine Mitchell, Farmers Electric Cooperative