Page 162 - UMass2018_CookBook

Ingredients
Makes 16 brownies
1⁄2 cup shortening
2 (1-ounce) squares unsweetened chocolate
3⁄4 cup sifted enriched all-purpose flour
1⁄2 teaspoon baking powder 1⁄2 teaspoon salt 2 large eggs 1 cup granulated sugar 1 teaspoon vanilla extract 1 cup chopped walnuts
Cake-Type Brownies
Goldblatt Family, Chestnut Hill, MA
“My family loves both the batter and the brownies themselves. TJ asks for them extra fudgy.” — Julie Goldblatt
Preparation
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a heatproof bowl, combine the short- ening and chocolate and set over but not touching simmering water in a saucepan. Heat, stirring, until melted. Let cool.
3. In a small bowl, sift together the flour, baking powder and salt. Set aside.
4. In a large bowl, beat the eggs until light. Add the sugar, then the chocolate mix- ture, and beat until blended. Add the flour mixture, vanilla and walnuts and mix well. Transfer the batter to the prepared pan.
5. Bake for 20 to 25 minutes for fudgy brownies, 30 to 35 minutes for cake-type brownies. Let cool in the pan, then cut into squares.
Note: These are richly flavored cake-type brownies; if you prefer a fudgy texture, reduce the baking time. The recipe can easily be doubled, but keep the amount of salt the same.
150 | TASTE OF HOME