| 1 | Recipe by: dessert show #ds3041 preheat oven to 350 degrees. |
| 2 | Line 9 by 13 inch baking pan with aluminum foil. |
| 3 | Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside. |
| 4 | In a medium saucepan, melt 1 cup butter. |
| 5 | Stir in 1 ?cups sugar and ?cups cocoa. |
| 6 | Remove pan from heat and beat in eggs, one at a time, until blended. |
| 7 | Stir in flour and pecans until well blended. |
| 8 | Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean. |
| 9 | Cool in pan on wire rack. |
| 10 | Frosting: in a medium bowl, combine confectioner"s sugar and cocoa powder. |
| 11 | Beat in butter and vanilla until smooth. |
| 12 | Beat in enough milk until fluffy and spreadable. |
| 13 | Using ends of foil, lift brownie layer from pan. |
| 14 | Spread top with frosting. |
| 15 | Sprinkle with ?cup pecans. |
| 16 | Cut into 2 by 1 inch bars and store in air tight container. |
