This old family recipe is from my grandmother Minnie Whitney and it dates back to 1920. 

Cream:
1 Stick Butter
1 Cup Sugar

Add:
2 Eggs
3/4 Cup Flour
2 Tbls. Cocoa
1/2 Tsp. Baking Powder
1 Cup Chopped Pecans
1 Tsp. Vanilla 

Grease brownie pan with cold Crisco™. Pour batter into pan. Cook in slow oven as for Angel Food Cake (325-350). Bake for about 30 minutes. Use oblong pan about 6 1/2” wide, 10 1/2” long and 1 1/2 inches deep. When cool, top with fudge frosting. 

Fudge Frosting for Brownies

Heat and Stir 
in double boiler:
1 Cup Sugar
1/3 Cup Milk
1 Pinch of Salt
2 Squares of Chocolate
1 Lump of Butter (size of an egg)
Spread on top of brownies while hot.

Note: The Whitney family tradition is to buy a new brownie pan for the bride, bake the brownies in her new pan and take them to her with a copy of this never-fail recipe. This tradition comes from South Dakota where the Whitneys were homesteaders almost 100 years ago.