Chocolate Pecan Brownie Cake

1¼ cups unsalted butter; divided
½ cup cocoa; divided
1 cup water
2 cups all-purpose flour
1½ cups brown sugar; firmly packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 can sweetened condensed milk; divided
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
1 cup Pecan Valley Pecan Pieces
1. Preheat oven to 350F.
2. In small saucepan, melt 1 cup butter; stir in ¼ cup cocoa, then water. Bring to a boil; remove from heat.
3. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in ⅓ cup of the condensed milk, eggs and vanilla. Pour into greased 15-inch-by-10-inch jelly roll pan.
4. Bake in a preheated oven for 15 minutes or until cake springs back when lightly touched.
5. In small sauce pan, melt remaining ¼ cup butter; add remaining ¼ cup cocoa and remaining condensed milk. Stir in powdered sugar and nuts.
6. Spread on warm cake. Cool completely.
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