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4 c Sugar
2 c Unbleached flour
1 2/3 c Unsweetened cocoa
2 ts Salt
1 1/4 c Vegetable shortening
Put sugar, flour, cocoa, and salt in a large bowl and mix until
ingredients are evenly distributed. Cut in shortening with pastry
blender, two knives, or fingertips until mixture resembles cornmeal.
Store in an airtight container in a cool, dry place. Keeps 4 to 6
months. TO MAKE BROWNIES: Beat 2 eggs with 1 tsp vanilla in mixing
bowl and blend well. Measure out 2 1/2 generous cups of Brownie Mix,
but do not pack down. With a spoon beat mix into eggs until batter is
smooth. Stir in 1/2 to 3/4 cup coarsely chopped pecans or walnuts.
Grease and flour 8x8x2-inch baking pan. Spoon in batter and spread
evenly. Bake in a preheated 350 F oven for 25 to 30 minutes, until
knife inserted in center comes out clean. DO NOT OVERBAKE. Cool in
pan and cut into squares. NOTE: Can also be baked in 9-inch square
pan, but brownies will be thinner. Bake only 20 minutes.
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