1/2 c. Crisco
1 1/2 sq. Baker's chocolate
1 c. sugar
2 eggs
1/2 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans

FROSTING:

1/2 sq. Baker's chocolate
1/3 stick of butter
1 1/2 c. powdered sugar
1 tsp. vanilla

Melt the Crisco and chocolate together over hot water. Beat in the sugar and the already slightly beaten eggs. Sift the flour, baking powder and salt together and beat in. Add vanilla and beat well. Add nuts and stir in. Grease brownie pan and pour mixture in. Bake at 325 degrees for 25 to 30 minutes. Brownies are done when they pull away from edge of pan. FROST WHILE WARM.

FROSTING: Melt chocolate and butter over water (use same unwashed bowl). Add powdered sugar and mix well. Add milk until right consistency for spreading (2 to 3 tablespoons). Add vanilla. Frost brownies and allow to cool. Slice in desired size.

Makes 16 to 20.