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.
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.
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.
Nutrition
Serving size
(1 brownie of 32)
Calories 160
Calories from Fat90g
Total Fat 10g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 25mg
Sodium 65mg
Potassium 0mg
Total Carbohydrates 19g
Dietary Fiber 1g
Sugars 13g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
