Ingredients
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3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. soda
4 sq. Baker's unsweetened chocolate
2 sticks butter
2 c. white sugar
4 jumbo eggs (one at a time)
1 Tbsp. (real) vanilla
1/2 tsp. salt
3/4 c. Gold Medal flour
1 1/2 c. chopped nuts (pecans or walnuts)
Preparation
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Melt together the chocolate and butter in a heavy saucepan on top of the stove.
Just make sure the mixture does not burn; stir often until melted.
(You can use the microwave to melt, but I prefer the stove top.)
Take from the stove.
Add the white sugar; beat well (I just beat by hand).
Add the eggs, one at a time, beating after each egg.
Add the vanilla, salt and flour; stir well.
Add the nuts.
Mix well; the mixture will be thick.
Spread it out into a 12 x 9 x 2-inch aluminum pan or 2 small oblong pans.
Bake in a 350\u00b0 oven for about 30 to 35 minutes.
Do not overbake.
The secret to a great brownie is to have a fudgy taste, not a cake texture.
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