Trisha Yearwood's Chocolate Brownies
The recipe is different from other brownie recipes because there is no butter, you use shortening instead. I was a bit skeptical that they would be a little greasy but they were fudgy, sweet, and had a nice crispy crust on the top, like a European brownie. The frosting while not Trisha's recipe is delicious and makes the brownies look beautiful, perfect for a party or a barbecue.
INGREDIENTS
- 2 ounces Unsweetened baking chocolate
- 1/3 cup solid vegetable shortening, such as Crisco
- 2 large eggs
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
INTRUCTIONS
- Preheat the oven to 350°F. Line an 8x8 inch pan with foil and then prepare with cooking spray. Set aside.
- Melt the chocolate and shortening together over simmering water or in the microwave for 30 second intervals. Cool the chocolate mixture slightly. In a separate mixing bowl, beat the eggs well then add the sugar and combine thoroughly, finally stir in the chocolate mixture.
- Sift the flour together with the baking powder and salt, then stir into the chocolate mixture along with the vanilla. Spread the batter evenly in the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- After cooling for about 20-30 minutes, spread icing on top and let cool completely before cutting.
Chocolate Frosting
- 1 stick butter, melted
- 4 cups powdered sugar
- ½ cup Hershey's Unsweetened Cocoa
- ½ cup whole milk
- 1 tsp vanilla extract
Directions:
In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and mix until smooth.
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