2 c. sugar
2 c. self-rising flour
1 tsp. baking soda
1/4 c. plus 1 tbsp. cocoa
1 c. butter
1 c. water
1/2 c. buttermilk
2 eggs, beaten
1 tsp. vanilla extract
Frosting (recipe follows)

Combine sugar, flour, soda and cocoa; stir well, and set aside. Combine butter and water in a small saucepan; cook over medium heat, stirring occasionally, until butter melts. Pour over dry ingredients. Beat on medium speed of electric mixer about 1 minute. Add buttermilk, eggs and vanilla; beat until blended. Pour into a greased and floured 18x12x1 inch jelly roll pan. Bake at 400 degrees for 15 to 20 minutes. Immediately spread frosting over brownies.

FROSTING:

1 (16 oz.) pkg. powdered sugar, sifted
1/4 c. cocoa
Dash of salt
1/2 c. butter
1/3 c. milk
1 tsp. vanilla extract
1 c. pecans

Combine sugar, salt and cocoa; stir well and set aside. Combine butter and milk in a heavy saucepan. Cook over low heat, stirring occasionally, until butter melts. Pour into cocoa mixture.