1/2 cup vegetable shortening
6 tablespoons unsweetened cocoa powder
2 tablespoons butter
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 medium eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup broken pecans
Frosting (recipe follows)

In small saucepan, heat shortening, cocoa and butter until butter and shortening are completely melted. Mix well and set aside to cool.

In small mixing bowl, sift together flour, baking powder and salt. Set aside.

In large mixing bowl, beat eggs with an electric mixer until fluffy. Add sugar and mix to combine, then add cooled chocolate mixture and vanilla. Add sifted ingredients and mix well. Fold in pecans.

Pour batter into well greased 8x8 baking pan and bake at 350 degrees for 30 to 35 minutes.

Ten minutes before the brownies come out of the oven, prepare the

Frosting

4 tablespoons butter
3 tablespoons milk
2 tablespoons unsweetened cocoa powder
2 cups powdered sugar
1/2 teaspoon vanilla extract

In small saucepan, heat the butter, milk, and cocoa until butter is melted and mixture is bubbly. Remove from heat, stir well and add powdered sugar. Add vanilla and beat well. If frosting is too thick to spread, add a little more milk.

Pour frosting on top of brownies while they are still hot from the oven. Cool completely in pan and then cut into 16 squares.

Blogged about here.