Texas Sheet Brownies

Texas Sheet Brownies

1 pkg. (18.25 ounces) German chocolate cake mix with pudding
5 Tbs. butter, melted
1/3 cup milk
1 large egg
1 tsp. vanilla extract
1/2 cup chocolate chips
Toasted Pecan Pan Frosting:
1 heaping cup pecan halves, toasted
1/4 tsp. salt (optional)
8 Tbs. (1 stick) butter
4 heaping Tbs. unsweetened cocoa powder
1/3 cup milk
3 1/2 to 4 cups confectioners sugar, sifted
Lightly spray bottom of 13×9 inch pan with vegetable oil spray and dust with flour. Shake out excess flour. Place the cake mix, melted butter, milk, egg, and vanilla in a large mixing bowl. Blend with electric mixer on low for 30 seconds. Beat one to two minutes on medium speed. Fold in 1/2 cup of chocolate chips. Pour batter into prepared pan and press it into place with a fork or your fingertips. Batter may not reach all sides of the pan. Bake at 350 degrees for 20 to 25 minutes, until puffed in center and firm around the edges. Cool on wire rack for 20 minutes.
For frosting, melt butter over medium high heat. Remove from heat; stir in cocoa powder until completely dissolved. Stir in milk. Pour in confectioners sugar, a little at a time, until frosting is smooth and satiny. Fold in pecans. Pour frosting over the top of the cooled brownies and spread to edges. Let frosting set at least 20 minutes or chill brownies for one hour. Slice into squares.