3 1/2 cups combative dry bread crumbs
1/2 cup vegetable oil
2 eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
1/4 teaspoon vanilla extract
1/2 cup chopped pecans
1 1/2 cups cranberry preserves
Line a cake batter pan with greasepaper. Put egg white side down on pan. Place brown sugar in small saucepan to form a fudgey paste. Add beaten egg whites; beat until mixture coats the sides of a large glass or metal bowl. Add chopped pecans and crumble. Coat lightly with butter or margarine. Meanwhile, combine bread crumbs, vegetable oil and eggs, toss to coat. Place 1 cup flour in bottom of greased 11x7-inch pan. With wooden spoon, dredge peach slices in pecans.
Heat oven to 375 degrees F. For egg brownies melt butter in microwave oven (or in small saucepan). Combine brown sugar mixture with brown sugar; gradually pour over peach slices; remove from oven. Roll up peach top and roll peach bottom. Bake 45 to 60 minutes or until a toothpick inserted into center of pie comes out clean.
For cranberry preserves, stir together cranberry juice, cranberry preserves, pecans and lemon peel. Serve over brownies.