This is my brownie recipe.  I know it by heart, but I know other people who have asked for it.


Pat’s Damn Good Brownies

1 stick Crisco butter flavored shortening. You can use butter, but as far as I’m concerned the texture won’t be right.  Edited to add: 1 stick of Crisco is one cup.  If you do decide to use butter, you will need TWO sticks.
2 cups sugar
4 eggs
2 tsps vanilla
3/4  good cocoa: I use Penzey’s High Fat Natural Cocoa, but Ghiradelli works.  Best of all is Vahlrona or Scharffen-Berger, which I have been known to use for very special occasions.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup good chocolate chips (Ghiradelli or Guittard)

Preheat oven to 325. Melt shortening in large microwaveable bowl, add sugar.  Beat eggs in one at a time, beating thoroughly after each addition.  Stir in vanilla.  Stir in cocoa (I usually use about 3/4 cup + 1-2 tbs). Stir in flour, baking powder, and salt. Add chocolate chips.  Pour batter into 13 x 9 pan. Bake for oh, about 30 – 35 minutes (check to see if a knife come out clean, or with only a few fudgy crumbs on it). I generally start checking about 28 minutes, and check every 5 after that.

And if you are so inclined…


Easy Mint Icing

2 large bars Ghiradelli (or Lindt) mint chocolate (the solid ones, not the ones with the mint creamy filling)
Heavy whipping cream: 1 oz per 2 oz chocolate

Shave or food process chocolate bars into small pieces, place in glass or metal bowl.  Heat cream until just short of boiling.  Pour cream over chocolate, let sit a few minutes.  Stir thoroughly — keep stirring until cream is totally incorporated and mixture starts to stiffen.  Let cool completely, spread over cooled brownies.