This is such an easy brownie recipe. It's absolutely delicious. The chocolate is not super dark, but it's not as sweet as milk chocolate either. The texture of these brownies is a cross between fudgy and cakey. Of course they will be fudgier if you take them out of the oven earlier. Mine have a slighty crunchy outer crust with a soft fudgy center. They developed a nice flakey crackly top which to me is a sign of a GOOD brownie. I covered the top of mine with a buttery chocolate icing that was fairly thin while warm but firmed up and became fudge like when cooled. I know when you read the ingredients of these brownies, your eyes will go to the "shortening". Mine did. There is no butter in this brownie recipe. I was not sure what this omission would do to the texture or especially the flavor, but I wasn't disppointed. These are so tasty. I made sure that I removed my brownies from the oven before they tested done. I did the toothpick test but there were still very sticky wet crumbs on my toothpick when I removed the pan. I hesistated and almost placed the pan back in the oven but I'm glad I didn't. When these were completely cooled they were perfect!! I will definitely make this recipe again. Oh, I wanted more brownies than an 8 inch pan but there did not seem to be enough batter in a double recipe for a 13x9 inch pan so I made a triple recipe and it was a perfect amount for a 13x9 inch pan.
Trisha Yearwood's Brownies
- 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 cup chopped pecans (I did not add nuts)
- 1 teaspoon vanilla extract
Preheat the oven to 350°F.
Grease the bottom of an 8x8x2-inch pan.
Melt the chocolate and shortening together over simmering water or in the microwave.
Cool slightly. In a mixing bowl, beat the eggs well.
Add the sugar and combine thoroughly, then stir in the chocolate mixture.
Sift the flour together with the baking powder and salt, then stir into the chocolate mixture. Stir in the nuts and 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 Icing for Brownies
- 1 stick butter, melted
- 4 cups powdered sugar (add more if you like thicker consistency)
- ½ cup baking cocoa
- ½ cup whole milk
- 1 tsp vanilla flavoring.
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. It's ok if icing seems somewhat thin, it firms up when thoroughly cooled.