1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant. Alternatively, pecans can be toasted in a microwave arranged in a ring around a dinner plate, for 1-2 minutes on high.

2

In a 3 quart saucepan, melt chocolate and butter over low heat until smooth stirring constantly. Whisk in sugar and eggs until well blended. Stir in flour, vanilla and salt. Spread batter into a greased 13 x 9" inch pan.

3

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.

4

Cool 1 hour on a wire rack. Combine 1 cup firmly packed dark brown sugar, 1/2 cup milk, 2 Tbsp. butter, and 1/4 tsp. salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Beat in 1 1/2 cups powdered sugar and 1/2 tsp vanilla extract at medium speed with an electric mixer until smooth. Pour over brownies, spreading to edges. Sprinkle with toasted pecans. Cool 30 minutes.