Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
Place the unsweetened chocolate and ¾ cup of the butter in a large glass bowl and microwave on high for 1 minute. Stir and repeat at 30-second intervals until completely melted and smooth.
Whisk in the sugar and eggs until well blended. Stir in the flour and 1 cup of the pecans. Spread the batter into the prepared pan. Bake 25-27 minutes or until a tester inserted in the center comes out with just a few moist crumbs.
Meanwhile, place the remaining butter and the milk and cocoa in a large saucepan over medium heat. Cook, stirring constantly, for 4 minutes or until the butter melts. Remove from the heat, and with a hand mixer on medium-low speed, beat in powdered sugar and extract until smooth.
Pour over the warm brownies, spreading evenly. Sprinkle with the remaining pecans. Cool for 1 hour in the pan on a wire rack before cutting into squares.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/sweet-nothings/