In a small mixing bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. Pour into a greased 8x4x2 inch loaf pan. Bake at 180ºC . for 15-20 minutes or until a toothpick inserted near the center comes out clean. Editor's Note: This recipe may be doubled and baked in an 20 cm square pan for 20-25 minutes. Recipe submitted to magazine by Lorraine Silver, Chicopee, Massachusetts, who learned to make these brownies in home economics class. Now 41 years later she still makes these brownies. MC formatting by bobbi744@acd.net ICQ#2099532