What a milestone. I would like to share this brownie I’m having.
I got the recipe here, and almost didn’t try them because of the feedback it got. Usually AllRecipes users are pretty friendly, but there were some pretty scathing reviews of this. Nonetheless, I tried it out and can report that they are just fine. Okay, I substituted butter for the shortening and cut it down by about 1/2 cup, doubled the recipe and then baked them longer in a slightly cooler oven, and they are pale and a little gooey. So that’s the lowdown, but they’re sooo flippin’ easy! That’s gotta count for something, right? They have a very brownie flavor to them, and if you don’t care for the texture, put a scoop of ice cream on top of it. Presto! Problem solved.
2/3 cup shortening
2 tablespoons unsweetened cocoa powder
1 cup white sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2.Melt shortening and cocoa in the top of a double boiler over low heat. Stir occasionally until shortening is melted. Remove from heat. Stir in sugar, eggs and vanilla until well blended. Slowly add in flour and mix well. Spread batter evenly in pan.
3.Bake 18 to 20 minutes, until toothpick inserted in the center of brownies comes out clean. Let cool before cutting.