Classic Brownies
These brownies, passed down from Alene’s mom (Beth), are the perfect balance of chocolatey richness and fudgy texture. The addition of chopped nuts adds a delightful crunch, but feel free to skip them for a smoother, richer bite.
This is a family favorite, provided by Alene King. This was her mom’s, Beth, recipe.
Classic Brownies
Classic and easy, these brownies made with melting chocolate and shortening deliver a soft, chewy texture. With the option to bake them in a smaller pan for thicker squares, they’re the ultimate go-to for chocolate cravings.
Ingredients
- 4 oz baking chocolate
- 2/3 cup shortening
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped nuts
Instructions
- Melt the baking chocolate and shortening together. You can do this in the microwave or on the stovetop, stirring often to avoid burning.Add the sugar and beat until fully dissolved into the melted chocolate mixture.Add the eggs, one at a time, beating well after each addition to ensure they’re fully incorporated.Mix in the remaining dry ingredients: flour, baking powder, and salt. Stir until combined. If you’re using nuts, fold them into the batter at this point.Prepare your baking pan: Grease a 9x13-inch baking pan (or use a smaller pan for thicker brownies).Pour the batter into the pan, spreading it evenly.Bake at 350°F for 25–30 minutes. Check with a toothpick or knife in the center—if it comes out clean, the brownies are ready. Don’t over-bake, as they continue to cook slightly as they cool.Cool in the pan, then cut into squares and enjoy!
Notes
- Customization: You can use walnuts, pecans, or almonds depending on your preference. For a twist, try adding a few chocolate chips to the batter for extra richness.
- Don’t overbake: A slight underbake gives these brownies their gooey, soft texture.
