1/3 cup vegetable oil for frying
1 cup brown sugar
1 (3.5 ounce) package instant chocolate pudding mix
1/4 cup vanilla extract
2 eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Heat oil in a heavy skillet over medium heat. Fry brown sugar in oil for about 1 minute, stirring with a wooden spoon occasionally. Remove from skillet and drain on paper towels. Pour mixture into a 1 2 quart resealable plastic bag.
In a medium bowl, mix brown sugar and pudding mix. Pour mixture into prepackaged brownie bags by pouring brown sugar mixture over pudding mixture. Place brownie bags on resealable plastic bags and seal.
In a large bowl, beat eggs, lemon extract, vanilla extract and orange extract until blended. Combine brownie mix with flour, baking powder, baking soda and salt. Fold in pecans. Pour batter into pan. Heat for 20 to 30 seconds to liquids, mixing thoroughly after each addition. Cool slightly and repeat with remaining ingredients. Remove from pan. Weave hat and tie out ends using 3/4 inch rubber band for attachment. Cool completely. Refrigerate leftovers in refrigerator.