I wish I were a genius so that I could invent a special mask that you would wear while reading this post. First of all, it would look amazing, and second, it would allow you to smell and taste any food that you’re looking at. I’d call it “Smell-o-Vision” or something clever. Then you’d be able to get the full sensory experience of these brownies! (AND … I’d become a ba-zillionaire!) WIN-WIN!!
But seriously, I’d do it for purely altruistic reasons because I just want everyone to enjoy these with me! They’re too good not to share!
Anyway … I’ve been making these soft, scrumptious brownies for decades. My mom got the recipe from my aunt in the early 80s. Over the years, I’ve “tweaked” it a little, but each small change has been an improvement on an already almost perfect product. So you can see that this go-to recipe is a favorite in our family, and I can’t even count the number of people to whom I’ve given it. Now I’m sharing it with you.
- 1 cup unsalted butter, softened
- 1/3 cup shortening (may substitute with more butter)
- 4 eggs
- 1 teaspoon vanilla
- 2 tablespoons light corn syrup
- 2 cups granulated sugar
- 2/3 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups flour
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups chopped nuts (optional)
- Lightly coat a 13 x 9 inch baking pan with non-stick spray for baking, and preheat oven to 350 degrees F.
- In a mixing bowl, combine sugar, cocoa powder, salt, and baking powder, and whisk thoroughly. Add flour, and completely combine.
- In another bowl, or your mixer bowl, combine butter, shortening, and eggs. Beat at medium speed for 5 minutes, until light and fluffy. Add vanilla and corn syrup, and mix completely.
- Add cocoa/flour mixture, and mix just to incorporate. Gently stir in chocolate chips and nuts.
- Dump into prepared pan, and spread evenly.
- Bake at 350 degrees for 35-40 minutes or until a pick inserted into the center comes out clean.
- Cool on a wire rack.
Lightly coat a 13 x 9 inch baking pan with non-stick spray for baking, and preheat oven to 350 degrees F.
In a mixing bowl, combine:
2 cups granulated sugar
2/3 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
Mix completely
Add
1 ½ cups flour
Combine thoroughly
In the bowl of your stand mixer (or another large mixing bowl), combine
1 cup unsalted butter, softened
1/3 cup shortening (may substitute with more butter)
4 eggs
Beat at medium speed for 5 minutes or until light and fluffy.
Add
1 teaspoon vanilla
2 tablespoons light corn syrup
Mix completely
Add cocoa/flour mixture, and mix just to incorporate.
Gently fold in
1 ½ cups semi-sweet chocolate chips
1 ½ cups chopped nuts (optional)
Dump into prepared pan, and …
… spread evenly. Bake at 350 degrees for 35-40 minutes.
Test for done-ness by inserting a pick in the center. If it comes out clean, they’re done.
Cool on a wire rack for as long as you can stand it, and then …
Cut them into squares, and enjoy!
