Frosted Brownies

Brownies:
½ cup flour
2 teaspoons baking cocoa
1/8 teaspoon salt (optional)
1½ cups (3 sticks) butter or margarine
1 cup sugar
2 eggs, beaten
1 tablespoon boiling water
½ cup chopped pecans
1 teaspoon vanilla extract

Chocolate Frosting:
½ (16 oz) package confectioners sugar
1 (5 oz) can evaporated milk
2 tablespoons butter or margarine
1½ teaspoons baking cocoa
½ teaspoon vanilla extract
Pecan halves

For the brownies, sift the flour, baking cocoa and salt together. Beat the butter in a mixing bowl until creamy. Add the sugar, eggs and boiling water gradually, beating constantly until blended. Blend in the flour mixture. Stir in the pecans and vanilla. Spoon the batter into a greased and lightly floured 9x9" baking pan. Bake at 350º for 20 minutes. Cool in the pan on a wire rack. You may double the recipe and bake in an 11x15-inch baking pan. Increase the baking time to 25 minutes.

For the frosting, beat the confectioners sugar, evaporated milk, butter, baking cocoa and vanilla in a mixing bowl to a spreading consistency, scraping the bowl occasionally. Spread the frosting over the top of the brownies. Top with pecan halves. Let stand until set and cut into bars.