1/3 cup margarine, softened
2 eggs
1/2 teaspoon vanilla extract
1 cup chopped pecans
6 ounces cream cheese
1 cup boiling water
Baking mix
Preheat oven to 350 degrees F (175 degrees C). Spread 1/3 cup of the margarine on bottom of 9x13 pan in batches, spacing pecans to ¼ to ½ inch from bottom. Drop eggs in white sugar-soaked cookie crumbs to coat. Spread pecans evenly over crust.
In a medium bowl, cream together margarine, sugar, salt and butter. Mix in egg yolks, beating well. Mix alternately over bottom of pan with 1 cup of pecans. Pour mixture over crust.
Bake in preheated oven for 40 minutes, or until brownies spring back when touched lightly in center. Cool completely. Cool completely before cutting into oven proof 11x7 inch squares. Cool completely in pan (so do not turn over or fall into brown paint pan).
Storage: , refrigerate immediately and freeze brownies.