Crisco Brownies

If you have never made Crisco brownies before, once you try this recipe, you will NEVER make them with butter again! Flaky and crackled on the outside, soft and ooey gooey on the inside, makes these brownies irresistible! This old fashioned brownie recipe is THE traditional brownie recipe that Grandma used to make! Your search for the best chewy brownie recipe is over!

THIS IS IT!

This is the only brownie recipe you will ever need again! Unless you don’t like insanely delicious, perfectly textured, simple to make, hard to stop eating brownies…Then, this recipe isn’t for you.

So…how do you make these perfect Crisco Brownies?

Equipment Needed:

• 9×13″ Pan
• LG Saucepan

Shopping List:

• 3/4 c Crisco shortening
• 3/4 c Cocoa Powder
• 2.25 c Granulated Sugar
• 1 tsp Vanilla Extract **or 1.5 tsp vanilla substitute
• 4 LG Eggs
• 1 tsp Baking Powder
• 1 tsp Salt
• 1.25 c All Purpose Flour

How to Make Crisco Brownies:

1. Preheat oven to 350F.
2. Grease a 9×13″ baking pan and set aside.
3. Over low heat, melt Crisco in large saucepan.
4. Once melted, stir in cocoa until combined.
5. Remove from heat.
6. Mix in sugar and vanilla.
7. Mix in eggs ONE AT A TIME.
8. Stir in remaining ingredients just until well incorporated.
9. Level the batter evenly in prepared pan.
10. Bake 30 minutes on center rack WITHOUT OPENING THE OVEN.
11. Cool completely before cutting into squares.
12. Serve and enjoy!

Substitutions:

Flour: Easily make gluten-free by using King Arthur’s All Purpose Gluten-Free flour in a 1:1 swap.

Crisco: Swap for butter or margarine in a 1:1 ratio.  Substitute vegetable oil in a 3 part ratio to Crisco.

Vanilla: Vanilla substitute works just as well.  Suggested to use an extra 1/2 tsp for flavor. 

Additives:

Nuts or chocolate chips: Add 1 c of either to batter and mix well before transferring to baking pan.

Sprinkles: Top with sprinkles before placing into the oven.

Crisco Brownies

If you have never made Crisco brownies before, once you try this recipe, you will NEVER make them with butter again! Flaky and crackled on the outside, soft and ooey gooey on the inside, makes these brownies irresistible!

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24 brownies

Calories 206 kcal

Equipment

• 9×13" Pan
• LG Saucepan

Ingredients

  

• 3/4 c Crisco shortening
• 3/4 c Cocoa Powder
• 2.25 c Granulated Sugar
• 1 tsp Vanilla Extract **or 1.5 tsp vanilla substitute
• 4 LG Eggs
• 1 tsp Baking Powder
• 1 tsp Salt
• 1.25 c All Purpose Flour

Instructions

 

• Preheat oven to 350F.
• Grease a 9×13" baking pan and set aside.
• Over low heat, melt Crisco in large saucepan.
• Once melted, stir in cocoa until combined.
• Remove from heat.
• Mix in sugar and vanilla.
• Mix in eggs ONE AT A TIME.
• Stir in remaining ingredients just until well incorporated.
• Level the batter evenly in prepared pan.
• Bake 30 minutes on center rack WITHOUT OPENING THE OVEN.
• Cool completely before cutting into squares.
• Serve and enjoy!

Notes

Substitutes: 

Flour: Easily make gluten-free by using King Arthur’s All Purpose Gluten-Free flour in a 1:1 swap.

Crisco: Swap for butter or margarine in a 1:1 ratio.  Substitute vegetable oil in a 3 part ratio to Crisco.

Vanilla: Vanilla substitute works just as well.  Suggested to use an extra 1/2 tsp for flavor. 

 

Additives:

Nuts or chocolate chips: Add 1 c of either to batter and mix well before transferring to baking pan.

Sprinkles: Top with sprinkles before placing into the oven.

 

Keyword brownies, crisco, crisco brownies

If you liked this recipe, you’re going to love these recipes from Struggle Shuttle:

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Creme de Menthe Brownies

Perfect Sugar Cookies

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Let me know what you think about these insane Crisco Brownies in the comments!

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