Brownie Mix

2 c Unbleached flour

1 2/3 c Unsweetened cocoa

2 ts Salt

1 1/4 c Vegetable shortening

Put sugar, flour, cocoa, and salt in a large bowl and mix until ingredients are evenly distributed. Cut in

shortening with pastry blender, two knives, or fingertips until mixture resembles cornmeal. Store in

an airtight container in a cool, dry place. Keeps 4 to

6 months. TO MAKE BROWNIES: Beat

2 eggs with

1 tsp

vanilla in mixing bowl and blend well. Measure out 2

1/2 generous cups of Brownie Mix, but do not pack

down. With a spoon beat mix into eggs until batter is

1/2 to 3/4 cup coarsely chopped pecans

or walnuts. Grease and flour 8x8x2-inch baking pan.

Spoon in batter and spread evenly. Bake in a preheated

350 F oven for 25 to 30 minutes, until knife inserted

in center comes out clean. DO NOT OVERBAKE. Cool in

pan and cut into squares. NOTE: Can also be baked in

9-inch square pan, but brownies will be thinner. Bake

20 minutes. Source: Keep it Simple,

30 Minute

Meals from Scratch

: by Marian Fox Burros Copyright 1981

: ISBN 0-688-00450-4

From the collection of K.