These are the best brownies I have ever had, Allison spent a summer making them over and over until they were perfect! She has graciously allowed me to share the recipe with everyone.  Pre-heat oven to 350ºF. Line the bottom of two 9”X13” baking pans with wax paper. Grease generously. Melt 1½ cups margarine. Cool slightly. In a large bowl mix 6 eggs and 3 cups white sugar. Add 2 teaspoons of Vanilla and the melted margarine. Add ½ cup flour and 1½ cups cocoa. Pour the batter into the prepared pans. If desired put pecan halves on top. Bake for about 22 minutes. Do not over bake! If necessary, rotate the pans in the oven half way through baking. After the brownies have cooled turn upside-down onto a cutting board. If desired, ice the brownies when they have cooled. Wrap and FREEZE (the freezing helps to make a very solid texture). Cut upside-down if pecans are on the top. Frosting for Allison’s Brownies (Optional – the brownies are great without frosting too!) ½ cup cocoa powder ½ cup unsalted butter 6 to 8 tablespoons buttermilk 1 one-pound package icing sugar 1 teaspoon vanilla extract Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add icing sugar and vanilla and beat until frosting is smooth, adding buttermilk by tablespoons if frosting is too thick.