Melt butter and chocolate. Blend well and cool slightly. In small bowl,

beat eggs until frothy and then add sugar, melted chocolate mixture,

vanilla, salt, flour and pecans. Spread into prepared 13x9 pan. Bake at

350 degrees for about 15 minutes. Cool.

Filling:

Cream butter, sugar, salt and vanilla with enough milk to make a smooth

frosting consistency. Spread on cooled "brownie crust". Refrigerate for

about 30 minutes.

Glaze:

Melt chocolate and butter over low heat and when completely melted, spread

over the cooled filling top. Start at one end and tilt pan back and forth

until the frosting is completely covered.

When set in refrigerator, cut into small squares.