Aunt Evelyn's Saucepan Cocoa Brownies

Aunt Evelyn's Saucepan Cocoa Brownies

(updated for the microwave and Sharon's icing added)

**Original recipe is for a small pan. Doubled measurements are in parentheses. 

1/2 c (1 c.) shortening--I use butter

6 T. (3/4 c.)cocoa

1 c. (2 c.) sugar

3/4 c. (1 1/2 c.) flour

1/2 t. (1 t.) baking powder

1/2 t. (1 t.) vanilla

2 (4) eggs

1/4 t. (1/2 t.) salt

Heat shortening (butter is fine) and cocoa in the microwave, stirring out all lumps. Cool. Beat in sugar and vanilla. Add eggs one at a time. Beat until well mixed. Mix flour, salt, baking powder, and if desired, one cup of chopped nuts. Combine with first mixture. Blend well. Turn into 8 inch square pan sprayed with cooking spray. Bake at 325 degrees for 25 minutes or until surface is dull. Do not overbake. (You can double the recipe and bake in a 9X13 pan). 

ICING:

6 T. butter

3/4 c. cocoa

2 2/3 c. confectioner's sugar

1/3 c. milk

1 t. vanilla

Cream butter and add dry ingredients, alternating with milk. Add vanilla. Spread over cooled brownies.