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Betty Crocker Brownies
Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. These densely chocolatey brownies are a trip down memory lane.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 brownies
Calories: 193 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ounces unsweetened baking chocolate
- ⅓ cup shortening
- 1 cup sugar
- 2 eggs
- ¾ cup sifted cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup Chopped Pecans
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 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.
Cup of Yum
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.
Cup of Yum
Notes
- To test whether the brownies are done, insert a tester into the center of the pan. If it comes out with a few moist crumbs clinging to it, they're done. If it comes out wet, bake for a few more minutes and check again.
- For short term storage: Cool completely to room temperature. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.
- For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil, and then place them in a resealable plastic bag or airtight container. To defrost, simply leave them out at room temperature for a few hours before serving.
Nutrition Information
Serving
1
Calories
193kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
99mg
(4%)
Potassium
89mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
46IU
(1%)
Vitamin C
0.04mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 193
% 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.