This is my brownie recipe. I know it by heart, but I know other people who have asked for it.
Pat's Damn Good Brownies
1 stick Crisco butter flavored shortening. You can use butter, but as far as I'm concerned the texture won't be right. Edited to add: 1 stick of Crisco is one cup. If you do decide to use butter, you will need TWO sticks.
2 cups sugar
4 eggs
2 tsps vanilla
3/4 good cocoa: I use Penzey's High Fat Natural Cocoa, but Ghiradelli works. Best of all is Vahlrona or Scharffen-Berger, which I have been known to use for very special occasions.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup good chocolate chips (Ghiradelli or Guittard)
Preheat oven to 325. Melt shortening in large microwaveable bowl, add sugar. Beat eggs in one at a time, beating thoroughly after each addition. Stir in vanilla. Stir in cocoa (I usually use about 3/4 cup + 1-2 tbs). Stir in flour, baking powder, and salt. Add chocolate chips. Pour batter into 13 x 9 pan. Bake for oh, about 30 - 35 minutes (check to see if a knife come out clean, or with only a few fudgy crumbs on it). I generally start checking about 28 minutes, and check every 5 after that.
And if you are so inclined...
Easy Mint Icing
2 large bars Ghiradelli (or Lindt) mint chocolate (the solid ones, not the ones with the mint creamy filling)
Heavy whipping cream: 1 oz per 2 oz chocolate
Shave or food process chocolate bars into small pieces, place in glass or metal bowl. Heat cream until just short of boiling. Pour cream over chocolate, let sit a few minutes. Stir thoroughly -- keep stirring until cream is totally incorporated and mixture starts to stiffen. Let cool completely, spread over cooled brownies.
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