2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut and more)
Directions
Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
Put the shortening and butter in a microwave safe bowl. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt completely. Stir in the cocoa powder until smooth.
With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
Recipe by Brittany Molinder
Kitchen Sink Brownies
Prep Time: 20 Minutes
Cook Time: 35 minutes
Total Time: 55 Minutes
Yield: 15 servings
Ingredients
1 C. + 2 Tbsp. cocoa powder
6 Tbsp. Crisco® All-Vegetable Shortening
12 Tbsp. unsalted butter, cut into bits
1 1/2 C. granulated sugar
4 lg. eggs
1/2 tsp. Kosher salt
2/3 C. all-purpose flour
2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut and more)
Directions
Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
Put the shortening and butter in a microwave safe bowl. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt completely. Stir in the cocoa powder until smooth.
With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
