Spread brownie mixture into pan. Bake in preheated 350 degree oven for approximately 30 minutes or until brownies begin to pull away from edge of pan. Frost with Chocolate Truffle Icing. These are very rich brownies so cut pan into 32 to 40 pieces. Keep brownies refrigerated in an airtight container for three days.
Brownies freeze great for up to two months.
In a medium sauce pan, bring cream just to the point of boiling. Pour cream over chocolate and stir until smooth. Pour mixture over cooled brownies and refrigerate until set. Each piece of brownie may be topped with a pecan half, if desired. Spray 9 x 13 inch baking pan with cooking release spray.