1 1/2 c. flour
2/3 c. brown sugar
1 tsp. baking powder
1/2 c. butter
4 eggs
1 1/2 c. dark corn syrup
2 tsp. vanilla
1/2 c. brown sugar
1/2 c. flour
2 1/2 c. chopped pecans

Mix first 3 ingredients. Cut in butter. Pat firmly into 15 1/2" x 10 1/2" pan. Bake 15 minutes at 350 degrees. Beat eggs until foamy. Beat in next 4 ingredients. Pour over crust. Sprinkle with pecans. Bake 55 minutes longer. Cool on rack and cut. Store in refrigerator up to 1 week.