Confession: I think this was my first batch of brownies from scratch. Lots of pressure, since they were for my roomie’s birthday… but they turned out great! I threw in some almonds and they added nice little crunch, and the original recipe suggests almonds or pecans. I think walnuts would be great, too. The only thing missing in this case was some vanilla ice cream and fudge sauce…is anyone else a sucker for that?
P.S. It’s totally worth reheating leftovers…the chocolate chunks melt and it’s perfect!
Chocolate Chunk Brownies
Adapted from Food.com
Makes approximately 28 brownies
3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chocolate chips or chunks
1/4 cup almonds (optional)
Preheat over to 350°F. Grease 13×9 pan.
In a large pan (I used a deep cast iron skillet), melt shortening over low heat. Stir in cocoa. Remove from heat.
Mix in sugar and vanilla. Add eggs one at a time. Stir in remianing ingredients followed by chocolate chunks and almonds.
Bake for approximately 30 minutes; brownies are complete when toothpick inserted in middle comes out mostly clean.
Allow to cool and cut into squares.
Images by Monica Dutia for Cake & Lilies