Betty Crocker Brownies
User Reviews
5
Betty Crocker Brownies
Description
This brownie recipe begins by melting unsweetened baking chocolate and shortening together to form a smooth chocolate base. Sugar and eggs are beaten in next, followed by the incorporation of sifted cake flour, baking powder, and salt to create a balanced structure. Chopped pecans add crunch, and vanilla extract enhances flavor complexity.
Baking the mixture in an 8-inch square pan until the surface loses its shine ensures a fudgy interior with moist crumbs. The addition of a chocolate drizzle made from melted semi-sweet chocolate chips and butter adds an extra layer of richness. This drizzle can be piped decoratively once the brownies have fully cooled.
These brownies offer a dense chocolate taste with crunchy nut bits, suitable for serving as a dessert or snack. Cooling completely before cutting helps maintain clean slices. Storage in an airtight container preserves freshness for days, while freezing extends shelf life for months without significantly affecting texture.
Testing doneness by inserting a tester helps avoid overbaking; a few moist crumbs on the tester indicate perfect consistency. The recipe’s steps for storage and freezing make it practical for advance preparation and enjoying leftovers.
Ingredients
- 2 ounces unsweetened baking chocolate
- ⅓ cup shortening
- 1 cup sugar
- 2 egg
- ¾ cup cake flour sifted
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup pecans chopped
- ½ teaspoon vanilla extract
- ½ cup chocolate chips semi-sweet
- 1 ½ teaspoons butter
Instructions
- Heat the oven to 350 degrees. Liberally grease an 8” square pan. Set aside for later.
- In a double boiler over simmering water, melt the chocolate and shortening together. Stir constantly until the chocolate is completely melted.
- Remove the pan from the heat and beat in the sugar and eggs.
- Sift the dry ingredients together. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and vanilla extract.
- Spread the mixture in the prepared pan using buttered fingers if necessary.
- Bake for 25 to 30 minutes or until the top has a dull appearance.
- Remove from the oven. Place on a wire rack and cool completely.
For the chocolate drizzle:
- Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.
- Spoon the melted chocolate chip mixture into a small resealable bag. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag.
- Pipe the chocolate in a random pattern on top of the cooled brownies.
Notes
- Test brownies doneness by inserting a tester; a few moist crumbs indicate they are ready.
- Allow the brownies to cool completely before cutting to ensure clean slices.
- Store brownies at room temperature in an airtight container for up to 4 days or refrigerate for up to 1 week.
- Freeze brownies wrapped individually for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 99mg | 4% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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