1 cup butter or margarine
2/3 cup semisweet chocolate morsels
4 eggs
1-1/3 cups sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
2 cups chopped pecans
Fudge Frosting (below)

Preheat oven to 325°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a small saucepan over low heat, melt butter and chocolate morsels.  Remove from heat; let stand for 5 minutes.  Stir until smooth.

In a large mixing bowl, beat eggs and sugar until light and lemon-colored.  Add vanilla and chocolate mixture, beating until smooth.  Stir in flour until just blended.  Stir in pecans.  Pour into prepared baking pan.

Bake 35 to 45 minutes or until a tester inserted in the center comes out with a few crumbs clinging to it.  DO NOT OVERBAKE.  Cool in pan on a wire rack.

FUDGE FROSTING

½ cup heavy cream
2/3 cup semisweet chocolate morsels
½ cup confectioners’ sugar

In a small saucepan over low heat, stirring constantly, cook cream and chocolate morsels until mixture is smooth.  Stir in confectioners’ sugar.  Spread over cooled brownies.  Cut into squares.

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