Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. These densely chocolatey brownies are a trip down memory lane.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 16brownies
Ingredients
2ouncesunsweetened baking chocolate
⅓cupshortening
1cupsugar
2eggs
¾cupsifted cake flour
½teaspoonsalt
½teaspoonbaking powder
½cupchopped pecans
½teaspoonvanilla extract
½cupsemi-sweet chocolate chips
1 ½teaspoonsbutter
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.
Remove the pan from the heat and beat in the sugar and eggs.
Sift the dry ingredients together. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and 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.
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.