Preheat your oven to 350 and spray an 8" x 4" x 2" loaf pan (recipe will give you a brownie 8" long 4" wide and 1" thick).
1/4 cup butter flavored Crisco
3 tablespoons baking cocoa
1 large egg
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Cream shortening, sugar, cocoa, vanilla and egg together until smooth. Add dry ingredients and beat until well combined. Stir in pecans and chocolate chips. Spread mixture in lightly greased loaf pan and bake 15 to 20 minutes or until a toothpick inserted near center comes out clean.
NOTE: To help in removing the baked brownies, I cut a piece of parchment paper (wax paper works too) the same size as the bottom of the loaf pan, except I made it twice as long. After the brownies were baked (and cooled for about 15 minutes) I used the "tails" of the paper to hang on to and lifted the brownies out of the pan.
NOTE: I decorated the top of my brownies with some whole pecans and a couple swirls of a simple chocolate glaze, but it isn't necessary. These brownies are super rich and moist, they really don't need any frosting at all.
NOTE: Recipe calls for a baking time of 15 to 20 minutes. My oven took 20 minutes.