Sometimes I get nostalgic for super simple old-school brownies. Fudgy and moist with crispy edges and no nonsense. This is that kind of recipe. If you're afraid of vegetable shortening, just remind yourself that it isn't a trans fat.
Ingredients
- 2 squares unsweetened baker's chocolate
- 1/3 cup vegetable shortening
- 1/2 t cinnamon
- 1 cup sugar
- 2 eggs
- 3/4 cup self-rising flour
- 1/2 cup broken nuts
- Frosting:
- 1 T butter
- 1 square unsweetened baker's chocolate
- 3/4 C powdered sugar
- 2-3 T warm water
8 inch square
Directions
Preheat oven to 350.
Melt the chocolate and shortening together over a low flame. (Don't let it get too hot and keep the flame low; chocolate burns easily.) Beat in the cinnamon, sugar, eggs and flour. Mix in the nuts. Put it in a greased 8 inch square pan.
Bake 30-35 minutes.
Let cool.
Melt the butter and baker's chocolate in a sauce pan. Add water and powdered sugar, wisk into a frosting.
Ice the brownies. Eat them.
45 minutes
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