DIRECTIONS

1. COMBINE sugar, flour, cocoa and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Store in covered container up to 6 weeks at room temperature. Freeze for longer storage. To measure, lightly spoon into measuring cup. Level.
2. HEAT oven to 350ºF. Spray an 8 x 8-inch baking pan with no-stick cooking spray. Beat eggs and vanilla in large bowl. Stir in 3 C. Brownie Mix until nearly smooth. Stir in nuts. Spread in prepared pan.
3. BAKE 25 to 30 minutes or until a toothpick inserted in the center yields moist crumbs. Cool. Sift powdered sugar over top. Cut into squares.