Crackly Crust Brownies
Submitted by cooksgirl on September 29, 2004 at 11:12 am

DESCRIPTION
Crackly crust brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1/3 cup shortening
5 TBSP butter
2 oz unsweetened chocolate
4 oz semi-sweet chocolate
1 1/2 cups sugar (10 1/2 oz)
2 tsp vanilla
3 large eggs (5 1/2 oz)
3/4 cup flour (3 1/2 oz)
1/2 tsp baking powder
1/2 tsp salt
1 1/2 TBSP regular cocoa, dutch process or black

Preheat oven to 350. Line 11x7 pan with foil and spray with Pam. In medium bowl, melt shortening, butter and both chocolates (in microwave or on stove). Stir until smooth and set aside to cool slightly. In medium bowl whisk dry ingredients together and set aside. In large bowl whisk sugar, eggs and vanilla together for about 15 seconds. Add chocolate mixture and whisk about 20 seconds. Fold whisked dry ingredients into egg/chocolate mixture with a wooden spoon, this takes about 30 seconds. Spread batter in prepared pan (batter will be thick) and bake until toothpick inserted in middle has a few fudgy crumbs, about 28-30 minutes. (My oven takes 32 minutes.) Cool on wire rack for several hours. Lift out of pan with the foil and cut to serve.

Notes:
1. This recipe was designed for the 11x7 pan. If you do this in an 8x8 pan, the brownies will be very tall and will need to cook longer. They will also probably be taller around the edges than the middle.
2. I like to use the king arthur black cocoa in these brownies the best. My second choice is dutch process and then Hersheys'.