CHOCOLATE PECAN FROSTED BROWNIE CAKE

1 1/4 cups butter, divided use
1/2 cup unsweetened cocoa powder, divided use
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 oz) can sweetened condensed milk, divided use
2 eggs
1 tsp vanilla
FOR THE FROSTING:
1 cup confectioner's sugar
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease a 15x10-inch (2L) jelly roll pan.

In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa powder, then water. Bring to a boil; remove from heat.

In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup of the condensed milk, eggs and vanilla. Pour into prepared pan.

Bake 15 minutes or until cake springs back when lightly touched.

TO MAKE THE FROSTING:
In small saucepan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa powder and remaining condensed milk. Stir in confectioner's sugar and nuts. Spread on warm cake. Cool completely.

Source: Eagle Brand Sweetened Condensed Milk label