1 1/4 c. unsifted flour
1/4 c. sugar
1/2 c. cold butter
1 (14 oz.) can condensed sweetened milk
1/2 c. unsweetened cocoa
1 egg
2 tbsp. coffee flavored liqueur or 1 tsp. instant coffee dissolved in 1 tbsp. hot water
1 tsp. vanilla
1/2 tsp. baking powder
1 c. chopped nuts

Preheat oven to 350 degrees. Combine 1 cup flour and sugar. Cut in butter until crumbly. press firmly on bottom of 13 x 9 baking pan. Bake 15 minutes. Meanwhile in large mixing bowl, combine condensed milk, cocoa, egg, 1/4 cup flour, coffee flavoring, vanilla and baking powder. Mix well. Stir in 3/4 cup nuts. Spread over crust. Bake 20 minutes or until center is set. Cool. Frost with Chocolate Butter Cream Icing if desired. Store tightly covered at room temperature. Sprinkle top of Icing with 1/4 cup chopped nuts.

CHOCOLATE BUTTERCREAM ICING:

1/4 c. shortening
1/4 c. butter
1/4 tsp. vanilla extract
1 to 3 tbsp. milk
2 c. powdered sugar
1/3 c. cocoa

Beat shortening, butter, vanilla until creamy. Add remaining ingredients. Beat until smooth. Frost brownies.