2 cubes butter
2 c. sugar
4 eggs
1 c. flour
3/4 c. cocoa
1 c. pecans

Melt butter and stir in sugar, then stir in eggs. Stir well. Add flour and cocoa at the same time. Stir real good and add pecans. Stir well and pour into greased and floured 10x14 pan. Bake at 325 degrees for 30 minutes.

BROWNIE ICING:

1 1/2 c. sugar
3 tbsp. cocoa
Milnot
1/4 c. butter
1/2 c. pecans
1 tsp. vanilla

Mix sugar and cocoa well and add enough cream to keep mixture thick. Cook over open heat until reaches soft ball stage. (Test by spooning small amount in cold water.) When reaches soft ball stage, remove from heat and add butter, vanilla and pecans.

Let cool and beat until consistency to spread on cooled brownies.