12 squares (12 oz.) unsweetened chocolate
2 1/4 cups (about 1 lb.) shortening
4 cups (1 qt.) sifted flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 dozen eggs
6 1/4 cups sugar
2 tablespoons vanilla
3 cups chopped walnuts or pecans

Preheat oven to 350°F. Grease and dust lightly with flour or cocoa eight (8x8-inch) square brownie pans.

Melt chocolate over hot water. Add shortening and blend.

Measure sifted flour, add baking powder and salt, and sift together. Beat eggs. Add sugar and vanilla and beat well.

Add chocolate to egg mixture; blend. Stir in flour and nuts, beating only until blended.

Pour into prepared pans filling each pan until 3/4-inch deep. Spread batter evenly to corners using a spatula.

Bake in preheated oven for 25-30 minutes or until a wooden pick inserted in center comes out clean; edges of baked brownies will start to shrink slightly away from pans when done.

Cut into 2-inch squares when cooled.

Makes 8 dozen.