1/2 cup butter
1/2 cup water
1 cup milk
1 (8 ounce) package light cream cheese
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 (3 ounce) packages instant chocolate pudding mix
1 1/2 cups chopped pecans
Preheat the oven to 350 degrees F (175 degrees C).
In a large saucepan, butter or margarine, boil water until smooth. Stir in milk and combine; remove from heat. Stir in 3/4 cup sugar, margarine and vanilla extract. Preserve mixture in refrigerator until serving.
Remove from refrigerator and manipulate pecans with metal spatula, removing center and removing rings. Place in a large bowl. Roll a small piece of dough out on top of pecans and fold into center; roll into a circle. Cut into 12 to 14 inch squares.
Bake in preheated oven for 25 minutes or until lightly browned. To make the chocolate filling, whip cream cheese until fluffy. Beat egg and 1/2 teaspoon vanilla until light and fluffy, then pour over brownies.
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