- 2/3 cup shortening
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup baking cocoa
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped nuts, divided
- In a large bowl, cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla until smooth. Combine dry ingredients; stir into batter. Fold in half of nuts.
- Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining nuts. Bake at 350° for 20-25 minutes or until brownies pull away from the sides of the pan. Cool on wire rack. Cut into squares. Yield: 2 dozen.
Originally published as Chocolate Nut Brownies in Reminisce July/August 1992, p33
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Reviewed Sep. 5, 2012