..Brownies.
Really what's not to love?
I looked all over the internet for the basic Betty Crocker Brownie recipe I use and couldn't find it. Page after page of fancified brownies, but not the original. That's just sad.
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| Ready to eat! |
So here is the original recipe, straight from my 1975 Betty Crocker cook book:
Brownies
4 ounces unsweetened chocolate (I use Ghirardelli's)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1 tsp salt
1 cup chopped nuts (I leave these out)
Heat oven to 350 degrees. Grease baking pan, 13x9x2 inches. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients and spread in pan.
Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool and cut into bars.
Let's make some brownies!
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| Unsweetened chocolate |
I like to cut my chocolate into little pieces to help it melt easier. Throw the chocolate and shortening together over low heat. It is important to heat the chocolate and shortening just enough so that it mixes together, you aren't trying to cook anything over the stove here.
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| ready to melt |
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| melted together and cooling down |
Be careful when you add your eggs, if your mixture hasn't cooled down enough you will get scrambled eggs. Yuck!
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| no scramble eggs here :) |
Add the rest of your ingredients and stir. Be careful not to overmix, nobody wants tough brownies.
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| Mixing in the dry ingredients |
The batter will be really thick once it is incorporated. You can't pour it into your pan, you will have to spoon it in and spread it around.
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| ready for the oven |
A quick half hour later and we are ready for business.
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| cooling off and waiting for the kids |
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