1/2 c. shortening or butter
6 tbsp. cocoa (1/4 c. + 2 tbsp.)
3/4 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts (optional)

Mix and microwave a batch in about 7 minutes. Since corners receive more energy, shield then with foil to help brownies cook evenly, when a square glass 8 x 8 inch pan is used. Other wise use a 9 inch round dish.

Place shortening and cocoa in an 8 inch square dish. Microwave on high 1 to 1 1/2 minutes until melted. Stir in sugar thoroughly. Adding the sugar first keeps cocoa mixture smooth and workable. Add remaining ingredients in the order given and mix well. Microwave at high 5 1/2 to 6 minutes, rotating 1/2 turn after 2, 4 and 5 minutes, until the top is no longer wet.

Cool brownies directly on a heat-proof counter top. Trapper heat completely cooing on bottom of dish. Cool these cake style brownies 10 to 15 minutes. Cut into squares. Store tightly. Makes 12 to 16 brownies.