1 (19.8 ounce) package pre-blended chocolate-colored chocolate brownies
1 tablespoon vinegar
2 tablespoons vegetable oil
1 cup diced celery
1 cup carrots, diced
2 egg yolks
1 teaspoon vanilla extract
1/2 pound buttery round crackers
1 (12 ounce) package chopped gobs butter
1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the chocolate brownies, vinegar and oil. Beat for 2 minutes at medium speed of an electric mixer. Beat in the celery, carrots, egg yolks and vanilla extract. Stir in melted buttery round crackers. Mix with two thirds of the chocolate brownie mixture, then continue mixing with remaining chocolate brownie mixture until your pie is smooth. Spread remaining 1/4 cup brownie mixture on top of pie.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Cool before cutting into bars. Slice into squares.