Brownies

6 steps

Cook:30min

From a 1960's-era Betty Crocker Cookbook

Updated at: Thu, 17 Aug 2023 06:41:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories139.1 kcal (7%)

Total Fat6.7 g (10%)

Carbs18.1 g (7%)

Sugars12.6 g (14%)

Protein1.8 g (4%)

Sodium96.8 mg (5%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

2 ozunsweetened baking chocolate

⅓ cupshortening

1 cupsugar

2eggs

¾ cupall-purpose flour

If using self-rising/cake flour, omit baking powder and salt

½ teaspoonbaking powder

½ teaspoonsalt

½ teaspoonvanilla extract

½ cupnuts

chopped, optional

Instructions

Step 1

1. Heat the oven to 350. Grease an 8x8x2-inch pan. Set aside.

Step 2

2. Heat chocolate and shortening in a 2-quart saucepan over low heat, stirring constantly, until melted.

Step 3

3. Remove from heat. Mix in sugar and vanilla until well-combined. Mix in eggs. Stir in remaining ingredients. Spread in greased pan.

Step 4

4. Bake until brownies begin to pull away from the sides of the pan, about 30 to 35 minutes. Cool slightly. Cut into 2-inch squares.

Note:

Step 5

If doubling the recipe, use a greased 13x9x2-inch pan or dish. DO NOT OVER-BAKE!

Step 6

Variations: Fudgy Brownies Substitute ½ cup margarine or butter for the shortening. Increase vanilla to 1 teaspoon. Decrease flour to ½ cup and salt to ¼ teaspoon. Omit baking powder. Spread into a greased 9x9x2-inch pan or oblong baking dish, 12x7 ½ x2”. Bake 20 to 25 minutes. Peanut Butter Brownies Decrease shortening to 2 Tablespoons and omit the nuts. Stir in 2 Tablespoons peanut butter and ¼ cup chopped peanuts with the flour.

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