Iced Pecan Brownies

By Madelyn Knowles • Photography by Brian W. McDonald

1/2 cup unsweetened cocoa
1 cup self-rising flour
2 cups sugar
1 cup chopped pecans
1/2 cup butter
4 eggs
1 teaspoon vanilla

Thoroughly mix cocoa, flour, sugar, pecans and butter. Stir in 1 egg at a time. Add vanilla, beating until well-blended. Pour mixture evenly into a 9x13 pan lined with parchment paper. Bake at 325°F for 40 minutes. Cover with cooled icing.

For icing:

2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup milk
1/2 cup butter
2 teaspoons vanilla

In a saucepan, stir together all ingredients. Bring to a boil. Lower heat to medium, boiling for 4 minutes. Let cool.