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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 smooth. Stir in 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 only 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.Deck
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|Serving Size: 1 Cup (412g)|
|Recipe Makes: 8 Cups|
|Calories from Fat: 350 (21%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 12.5mg||0 %|
|Potassium 776.9mg||20 %|
|Total Carbohydrate 352.1g||104 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 335.2g|
|Protein 12.6g||18 %|
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Calories per serving: 1669
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