1/2 c. oil or melted butter (I use half oil, half butter)
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. unsifted flour
1/3 c. Hershey's cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans, optional

Blend together oil/butter, sugar and vanilla in mixing bowl. Add eggs and beat well. Combine dry ingredients and add to egg mixture until well blended. Stir in nuts. Spread in a greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownies begin to pull away from edges of pan. Cool in pan before cutting. Frost if desired.

COCOA GLAZE:

2 tbsp. butter
1/4 c. cocoa
3 tbsp. water
1 1/4 c. powdered sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat. Blend in powdered sugar and vanilla; beat until smooth. Drizzle over cooled brownies. Makes about 1 cup glaze.