1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pecan pieces

Blend butter, sugar and vanilla extract in large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in pecans. Spread in lightly greased 8-inch square baking pan. Bake at 350 degrees F for 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Frosting
1 1/3 cups confectioners' sugar
3 tablespoons butter or margarine
2 tablespoons cocoa
2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 cup pecan pieces
Pecan halves (for garnish)

Place confectioners' sugar in small mixer bowl. Melt butter or margarine in small saucepan; stir in cocoa, blending until smooth. Add milk; stir constantly over low heat until mixture is slightly thickened. Pour hot mixture over confectioners' sugar; beat until smooth. Stir in 1/4 teaspoon vanilla extract and pecan pieces. Spread warm frosting over warm brownies. Garnish with pecans halves. Cool completely.

Makes 16.