I grew up eating my Grandma Marie’s brownies and it has become my famiy’s favorite brownie. It is an unusual recipe that I’ve never seen anywhere else. It is the only recipe I make that uses good ‘ol Crisco.
Ingredients
Instructions
- Preheat oven to 350℉. Spray 9"X13" cake pan with nonstick spray.
- In a small microwave safe bowl, melt the unsweetened chocolate for 90 seconds or until completely melted, stirring every 30 seconds to prevent it from burning. Set aside to cool.
- In a stand mixer with a paddle attachment or an electric mixer, cream together the shortening with 3 tsp water and the sugar until light and fluffy.
- Add one egg at a time, mixing well after each addition.
- Add the milk and vanilla and mix well.
- Add the flour and salt and mix just until combined.
- Add the melted and cooled unsweetened chocolate and mix just until incorporated and no white streaks remain.
- Spread the batter evenly into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- Immediately after taking the brownies out of the oven, scatter the broken Hershey chocolate pieces over the top of the brownies. Put back in the hot oven for 60-90 seconds to melt the chocolate.
- Take the brownies out of the oven and using an offset spatula, spread the melted chocolate to completely cover the brownies.
- Let cool until the chocolate sets and then cut into desired serving size. I like to put the hot pan in the refrigerator to speed up the process. Store the brownies in an air tight container either at room temperature or in the refrigerator. My family prefers to eat the brownies cold so the chocolate topping cracks when you take a bite.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
If you prefer a thicker layer of Hershey chocolate on top of the brownies, add more! I like to add three more full size candy bars (1.55 ounces each).
