3/4 c. cocoa
1/4 c. shortening
2/3 c. shortening
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. nuts (optional)

Heat oven to 350 degrees. Grease a 13x9 inch pan. Melt shortening in large saucepan over low heat. Add cocoa. Remove from heat. Mix in sugar, eggs, and vanilla. Stir in remaining ingredients. Spread in pan.

Bake 20-30 minutes. Cool before cutting into squares. If desired, spread with frosting while brownies are still warm.

FROSTING:

1 stick butter
3 tbsp. cocoa
6 tbsp. evaporated milk (1/4 c. water, 5 tbsp. dry milk)
1 tbsp. vanilla
1 lb. powdered sugar
1/2 c. nuts (optional)

Mix butter, cocoa and milk over low heat until butter melts. Stir in sugar and vanilla (pecans). Mix well. Pour over warm brownies.

VARIATIONS:

1. Sprinkle warm brownies with powdered sugar.

2. Sprinkle 12 ounces chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle with nuts, if desired.

3. Spread 11-ounce package chocolate covered mints over warm brownies. Warm in oven until melted. Spread evenly over brownies.

4. Sprinkle 3 cups miniature marshmallows over warm brownies. Warm in oven until melted. Spread evenly. Spread with frosting.