Fudgy Brownies | The Basics

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INGREDIENTS

– 3/4 cup flour
– 1/2 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup butter
– 1 cup sugar
– 1 teaspoon vanilla
– 2 eggs
– 4 ounces good quality chocolate, chopped (I use 2 semisweet and 2 bittersweet)
– 2 tablespoons Dutch-processed cocoa
– 1 teaspoon espresso powder
– 1/2 cup toasted and chopped walnuts (optional)

INSTRUCTIONS

Preheat oven to 350 degrees and grease an 8×8 baking pan. Line with parchment to fit the bottom of pan and overhang the sides. Grease parchment set aside.

In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave at 50% power for 30-second increments until the butter and chocolate are melted and combined.

In a separate bowl, combine shortening and sugar. Stir together to cream and combine until light and fluffy. Add eggs, whisking to combine. Then add vanilla.

Add espresso powder to melted chocolate and whisk to combine.

Add chocolate mixture and salt to egg mixture and whisk. Sift flour and cocoa over the top of the wet ingredients and fold together using a spatula. Do not over mix the batter or the brownies could become tough.

Pour batter into prepared pan and sprinkle walnuts over the top of batter (if using). Place in preheated oven for 25-30 minutes. The edges will become set but the center will slightly jiggle. Do not over bake! If the center is completely set when you pull the brownies out, they will be dry and have less flavor!

Let cool completely in the pan for two hours. Remove brownies using parchment sling and slice.

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