Sauce:
1 stick of butter 
1 cup light brown sugar
1/2 cup pecans
1 tsp. vanilla
1 cup semi sweet or milk chocolate chips 
3 tbsp. white Karo Syrup
1 cup evaporated milk

Melt butter and chocolate chips and stir well. Add brown sugar and stir. Add syrup and boil 5 minutes. Add one at time and blend well after each addition: nuts, milk and vanilla. Stir well and let boil 1 minute. Remove from heat and stir a little longer until it cools slightly and begins to thicken.

Brownies:
Cream: 1 cup butter and 2 cups sugar
add four eggs
Sift 6 tbsp. cocoa and 1 cup flour into above
Add 1 cup pecans

Put batter into a greased jelly roll pan and bake at 350 for 30-35 minutes. Let cool. Serve brownie w/scoop of ice cream and the warm sauce on top. The sauce will keep in the refrigerator for a week or so.