Chocolate Frosting:

2 c. confectioners sugar
3 tbsp. unsweetened cocoa powder
1/2 c. butter, melted
1 tsp. vanilla
1-2 tbsp. milk

In medium bowl, combine confectioners sugar and cocoa powder, beat in butter and vanilla until smooth. Beat in enough milk until fluffy and spreadable. Using ends of foil, lift brownie layer from pan. Spread top with frosting, sprinkle with remaining pecans. Cut into squares.

Batter:

1 1/2 c. unsifted all-purpose flour
1 tbsp. vanilla
1 1/2 c. pecans, chopped

Preheat oven to 350°F. Line 13x9x2 inch baking pan with aluminum foil, extending ends of foil 1 inch over sides of pan. Grease and flour foil. Set aside. In medium saucepan, melt butter, stir in sugar and cocoa powder. Remove pan from heat, beat in eggs, one at a time, until blended. Stir in flour and vanilla until blended. Stir in 1 cup pecans. Pour into prepared pan, bake 25 minutes, until cake tester inserted in center comes out clean. Cool in pan on wire rack.