1 1/2 c. butter
1 c. cocoa
6 eggs, beaten
3 c. sugar
1 1/2 c. all purpose flour
1 1/2 tsp. vanilla
2 c. chopped pecans

Combine butter and cocoa in a small saucepan; cook over medium heat, stirring frequently until butter melts; set aside.

Combine eggs and sugar in large bowl, beating well. Add flour and vanilla, mixing well. Add chocolate mixture, beating until just blended. Stir in pecans. Pour into greased and floured 16"x11"x1" jelly roll pan. Bake at 325 degrees for 30 to 35 minutes or until wooden pick comes out clean. Cool and cut into squares.