1 c. butter
1 1/2 c. sugar
1/2 c. cocoa, unsweetened
4 lg. eggs
1 1/2 c. unsifted all-purpose flour
1 tbsp. vanilla
1 1/2 c. chopped pecans or walnuts

CHOCOLATE FROSTING:

2 c. confectioner's sugar
3 tbsp. unsweetened cocoa
1/2 c. butter, melted
1 tsp. vanilla
1 to 2 tbsp. milk

Preheat oven to 350 degrees. Line 13 x 9 x 2 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 1 cup butter; stir in 1 1/2 cups sugar and 1/2 cup 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 nuts. Pour into prepared pan; bake 25 minutes, until cake tester inserted in center comes out clean. Cool in pan on wire rack.

Make frosting. In medium bowl, combine confectioner's 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 nuts. Cut into squares. Remove foil; place on serving platter. Serves 15.