Good morning! Brownies and chocolate chip cookies are staples in my diet and they are the recipes that I turn to again and again. Consequently I am always in search of "the best", "the perfect", the "most fudgy" brownie or cookie. This week after perusing my Chocolate Pinterest Board I discovered a recipe for Trisha Yearwood's Brownies that I had pinned some time ago and thought I would try out. I am so happy that I did because they are fabulous!
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.
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 teaspoon vanilla extract
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.
1 stick butter, melted
4 cups powdered sugar
½ cup baking cocoa
½ cup whole milk
1 tsp vanilla extract