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 extract
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 a large bowl, beating well. Add chocolate mixture, beating until just blended. Stir in pecans. Pour mixture into a greased and floured 16x11x1 inch jelly roll pan. Bake at 325 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into squares. Yield: about 4 dozen brownies.