1 c. (2 sticks) butter (I use Blue Bonnet)
2 c. sugar
4 eggs
1 1/2 c. plain flour
1/4 c. cocoa
1 tsp. vanilla
2 c. chopped pecans

All ingredients room temperature.

Cream butter and sugar. Add eggs, one at a time, mixing well. Sift flour and cocoa together. Add and mix well. Add vanilla mixing well. Stir in pecans. Bake in 2 oblong pans, 11 1/4" x 7 1/2" x 1 1/2", greased and floured for 30 to 40 minutes in a 350 degree preheated oven. Cover with Chocolate Frosting.

CHOCOLATE FROSTING:

1/2 c. cocoa
1/2 stick butter
8 tbsp. evaporated milk
1 box confectioners' sugar
1 tbsp. vanilla

Sift sugar and cocoa together in large mixing bowl. In a small pan bring milk and butter to a boil. Cream into sugar and cocoa. Add vanilla and beat until spreading consistency. Spread over top of brownies. When cool, cut into squares. One pan serves 20.