Instructions: PREHEAT OVEN TO 350 DEG F. LINE A 9" X 13" PAN WITH ALUMINUM FOIL, EXTENDING ENDS OF FOIL 1" OVER THE SIDES OF THE PAN. GREASE AND FLOUR THE FOIL. SET ASIDE. IN A MEDIUM SAUCE PAN, MELT 1 CUP BUTTER; STIR IN 1 1/2 CUPS SUGAR AND 1/2 CUP COCOA. REMOVE FROM HEAT; BEAT IN EGGS, ONE AT A TIME, UNTIL BLENDED. STIR IN FLOUR AND VANILLA UNTIL BLENDED. STIR IN 1 CUP PECANS. POUR INTO PREPARED PAN AND BAKE FOR 25 MINUTES, UNTIL CAKE TESTER COMES OUT CLEAN. COOL ON WIRE RACK. MEAN WHILE MAKE FROSTING. IN A MEDIUM BOWL, COMBINE POWDERED SUGAR AND COCOA. BEAT IN BUTTER AND VANILLA. BEAT IN ENOUGH MILK TO MAKE FROSTING SMOOTH AND SPREADABLE (1 TO 2 TABLESPOONS).

LIFT BROWNIE OUT OF PAN BY LIFTING FOIL ENDS. SPREAD TOP WITH FROSTING. CUT INTO SQUARES. SPRINKLE WITH REMAINING PECANS AND SERVE ON A PLATTER.

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