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!
Equipment
- 9x13" 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 9x13" 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.