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