You will need
22 cm square tin
medium mixing bowl
pair of scissors
sharp cooks knife
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) butter, melted
½ cup (125 ml) milk
1 x 550 g Ina Paarman’s Chocolate Brownie Mix
100 g pecan nuts, roughly chopped
Adjust oven rack to the middle position.
Preheat oven to 180°C.
Prepare a 22 cm square pan according to illustration on the box.
Mix Brownies according to package instructions.
Top unbaked mixture, once in the pan, with roughly chopped pecan nuts.
Bake for 30 – 35 minutes.
Cut into squares once cooled.