Mama’S Brownies (Aka Texas Sheet Cake)

• 2 sticks Butter
• 2 cups Sugar
• 4 whole Eggs
• 1-1/2 cup Flour
• 1/4 cups Cocoa
• 1 dash Salt
• 1 teaspoon Vanilla
• For Icing
• 1 stick Butter
• 1 pound Box Confectioners Sugar
• 1/3 cups Milk
• 2 Tablespoons Cocoa, Heaping (I Use "serving" Tablespoons Here, Not Measuring Tablespoons)
• 3/4 teaspoons Vanilla

1. Combine melted butter and sugar in a mixing bowl and mix well.
2. Add eggs, and mix until blended.
3. Add flour and cocoa and beat until smooth.
4. Add salt and vanilla. Fold in pecans, if desired.
5. Pour into a greased 15x10x1 inch pan. (The size is very important. I have several pans I've tried this in, but it never worked. Finally I measured my Mom's pan, bought one her size and it works every time!!)
6. Bake at 350u0b0 for 15 minutes, or until pick comes out clean.
7. The rest of the ingredients are for the icing-I think it's a bit confusing up there, but I wasn't sure how to take care of that-contact me with questions.
8. While the cake is baking, start the icing.
9. In a small saucepan melt butter.
10. Add remaining ingredients, except vanilla, and beat over medium high heat with an electric hand mixer.
11. Bring to a boil (it may take 10 minutes or more).
12. Immediately remove from heat and add vanilla.
13. Pour over hot cake. (Usually the cake comes out a minute or two before the icing is ready.)
14. Wait a few minutes (30+) to cut this. A plastic knife goes right through it. Any knife will do, of course! (Oh, yeah, you have to eat the icing out of the pan and off the beaters!!)

butter, sugar, eggs, flour, ubc, salt, vanilla, butter, confectioners sugar, milk, cocoa, vanilla

Taken from tastykitchen.com/recipes/desserts/mamae28099s-brownies-aka-texas-sheet-cake/ (may not work)