One of my friends recently brought me a couple pounds of Crisco from the States, so I decided to repay her by making her favorite brownies (which oddly required none of the shortening!) I found this delicious recipe for extra chewy brownies online and couldn't be happier with the results. I baked these in the 7" springform pan I purchased in Seoul last weekend (and can't understand why I haven't used springform pans for everything!) It was so nice just popping the sides off and having the brownies on a ready-serve plate!Extra Chewy Brownies
(fills a 7-8" round pan, or double the recipe to fill a 9 x 13 pan)
5 heaping T. unsweetened cocoa powder
¾ c. sugar
5 heaping T. butter, melted
1½ eggs
½ c. all-purpose flour
1 t. vanilla extract
a dash of salt
powder sugar for decoration (optional)
Preheat oven to 300°F (150°C). Mix melted butter, sugar, eggs, and vanilla. Sift together flour, cocoa, and salt. Add the dry ingredients to the butter mixture and mix well. Bake for 30 minutes in a greased pan.
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