1 c. shortening
4 (1 oz.) sq. unsweetened chocolate
2 c. sugar
4 eggs, beaten
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1/2 tsp. salt
1 c. chopped pecans
Frosting (see recipe)
Finely chopped pecans (optional)

Combine shortening and chocolate in top of a double boiler; place over simmering water and cook, stirring constantly, until mixture melts.

Remove from heat, and add sugar, mixing well. Add eggs and vanilla; beat until well blended. Gradually add flour and salt, stirring well after each addition. Fold in 1 cup pecans.

Spread batter evenly in well greased 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes. Cool completely in pan.

Spread frosting evenly over surface of brownies, and sprinkle with finely chopped nuts if desired. Allow frosting to set before cutting. Yield: about 1 1/2 dozen.

FROSTING:

2 (1 oz.) sq. unsweetened chocolate
3 tbsp. water
1 tbsp. butter, softened
2 c. sifted powdered sugar
1/2 tsp. vanilla extract
1 egg, beaten

Combine chocolate and water in top of double boiler; place over simmering water and cook, stirring constantly, until chocolate melts. Remove from heat; add butter, and stir well. Cool slightly. Gradually add remaining ingredients, beating until smooth. Use immediately.