Betty Crocker Brownies
Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. These densely chocolatey brownies are a trip down memory lane.
Servings 16 brownies
Ingredients
- 2 ounces unsweetened baking chocolate
- ⅓ cup shortening
- 1 cup sugar
- 2 eggs
- ¾ cup sifted cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 ½ teaspoons butter
Instructions
- Heat the oven to 350 degrees. Liberally grease an 8” square pan. Set aside for later.
- In a double boiler over simmering water, melt the chocolate and shortening together. Stir constantly until the chocolate is completely melted.2 ounces unsweetened baking chocolate, ⅓ cup shortening
- Remove the pan from the heat and beat in the sugar and eggs.1 cup sugar, 2 eggs
- Sift the dry ingredients together. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and vanilla extract.¾ cup sifted cake flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ cup chopped pecans, ½ teaspoon vanilla extract
- Spread the mixture in the prepared pan using buttered fingers if necessary.
- Bake for 25 to 30 minutes or until the top has a dull appearance.
- Remove from the oven. Place on a wire rack and cool completely.
For the chocolate drizzle:
- Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.½ cup semi-sweet chocolate chips, 1 ½ teaspoons butter
- Spoon the melted chocolate chip mixture into a small resealable bag. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag.
- Pipe the chocolate in a random pattern on top of the cooled brownies.
Notes
- To test whether the brownies are done, insert a tester into the center of the pan. If it comes out with a few moist crumbs clinging to it, they're done. If it comes out wet, bake for a few more minutes and check again.
- For short term storage: Cool completely to room temperature. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.
- For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil, and then place them in a resealable plastic bag or airtight container. To defrost, simply leave them out at room temperature for a few hours before serving.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 89mg | Fiber: 2g | Sugar: 15g | Vitamin A: 46IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg
