| FUDGY BROWNIES |
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Makes 18 Brownies4 ounces unsweetened chocolate 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 cups sugar 2 teaspoons vanilla 4 eggs 1 cup plus 2 tablespoons flour Dash of salt (mixed with flour) Fudgy Chocolate Frosting (optional) 1 cup heavy cream 10 ounces semisweet chocolate or bittersweet chocolate Brownies Line a 9 by 13-inch baking dish with foil. Spray with CRISCO No-Stick Cooking Spray. Preheat oven to 350ºF. Melt chocolate and Butter Flavor Crisco together in an eight-cup glass measure in microwave for 2 minutes at high, or until Crisco is melted. Stir until chocolate is melted and mixture is smooth. Mix in sugar. Add vanilla, then eggs, one at a time, stirring well after each addition. Mix in flour, a little at a time, stirring until uniform. Spread in prepared pan and bake for 25-30 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Cool completely and invert on tray. Remove foil and re-invert onto cutting board and cut in squares. Frosting Warm cream in glass measure in the microwave. Place chocolate in food processor fitted with metal blade and pulse until chocolate is in small pieces. With motor running, add hot cream and process until smooth. Let mixture come to room temperature and spread-able consistency. Spread over brownies before cutting. |
