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MISSISSIPPI MUD BARS

1 cup butter
1/2 cup unsweetened cocoa powder
5 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 Tbsp vanilla extract
1 cup chopped pecans

2 cups confectioners' sugar
3 Tbsp unsweetened cocoa powder
1/2 cup melted butter
1 tsp vanilla
1 to 2 tablespoons milk
1/2 cup chopped pecans

Preheat oven to 350 degrees. Line 9 by 13 inch baking pan with
aluminum foil. Extend end of foil 1 inch over sides of pan, grease
and flour foil, and set aside. In a medium saucepan, melt 1 cup
butter. Stir in 1 1/2 cups sugar and 1/2 cups cocoa. Remove pan
from heat and beat in eggs, one at a time, until blended. Stir in
flour and pecans until well blended. Pour into prepared pan and
bake 25 minutes or until cake tester inserted into center comes
out clean. Cool in pan on wire rack.

Frosting:

In a medium bowl, combine confectioner's sugar and cocoa powder.
Beat in butter and vanilla until smooth. Beat in enough milk until
fluffy and spreadable. Using ends of foil, lift brownie layer from
pan. Spread top with frosting. Sprinkle with 1/2 cup pecans. Cut
into 2 by 1 inch bars and store in air tight container.

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