I made these brownies for my niece Sam today who was here only for a few days. She & the family stopped over for this little treat on the way to the airport... It's slighty different from my previous posting which is a little more "cakey" with the addition of baking powder. If you like your brownies fudgy, this one takes the cake!
1 cup shortening or unsalted butter
4 tablespoons Dutch-process cocoa powder, sifted
2 cups sugar
4 large eggs, lightly beaten
1-1/2 cups all-purpose flour
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch metal pan; do not use glass, as the brownies will bake too quickly around the edges and will not be chewy.
2. Melt shortening under low heat. Remove from heat and stir in cocoa powder. Let cool to tepid.
3. With a hand-held mixer on low, mix the sugar, eggs and vanilla together in a medium-sized mixing bowl. With a large mixing spoon, add in the flour, in two additions. When just combined, add the shortening and cocoa mixture. If the shortening has hardened, reheat it slightly. The mixture must be cooled when added to the flour mixture. Combine ingredients with a large mixing spoon, but do not overmix the batter.
4. Spoon into the baking pan. Bake for 30 minutes, but start checking at 20 minutes. Should still be sticking to toothpick--not quite done--take out of oven. Let cool before frosting. Sprinkle with 2 or 3 crushed candy canes.
Quick Chocolate Frosting:
4 tablespoons butter or Crisco
2 cups powdered sugar
1-1/2 squares unsweetened chocolate, melted and cooled to tepid
4 teaspoons milk
1 teaspoon vanilla or few drops peppermint extract
1. With a hand-held mixer on low, combine butter and powdered sugar in a medium-sized bowl.
2. Add in melted chocolate, milk and vanilla extract, and beat until smooth. Correct with milk or powdered sugar.
1 cup shortening or unsalted butter
4 tablespoons Dutch-process cocoa powder, sifted
2 cups sugar
4 large eggs, lightly beaten
1-1/2 cups all-purpose flour
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch metal pan; do not use glass, as the brownies will bake too quickly around the edges and will not be chewy.
2. Melt shortening under low heat. Remove from heat and stir in cocoa powder. Let cool to tepid.
3. With a hand-held mixer on low, mix the sugar, eggs and vanilla together in a medium-sized mixing bowl. With a large mixing spoon, add in the flour, in two additions. When just combined, add the shortening and cocoa mixture. If the shortening has hardened, reheat it slightly. The mixture must be cooled when added to the flour mixture. Combine ingredients with a large mixing spoon, but do not overmix the batter.
4. Spoon into the baking pan. Bake for 30 minutes, but start checking at 20 minutes. Should still be sticking to toothpick--not quite done--take out of oven. Let cool before frosting. Sprinkle with 2 or 3 crushed candy canes.
Quick Chocolate Frosting:
4 tablespoons butter or Crisco
2 cups powdered sugar
1-1/2 squares unsweetened chocolate, melted and cooled to tepid
4 teaspoons milk
1 teaspoon vanilla or few drops peppermint extract
1. With a hand-held mixer on low, combine butter and powdered sugar in a medium-sized bowl.
2. Add in melted chocolate, milk and vanilla extract, and beat until smooth. Correct with milk or powdered sugar.
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