Perfect Chocolate Brownies

The best brownie recipe I've ever tried, and I've tried many!

Steps for Perfect Chocolate Brownies

Here's a step-by-step instructions for making Perfect Chocolate Brownies:

Preheat oven to 350 degrees.
Grease a 9x13" pan.
Melt shortening in a large saucepan over low heat, then stir in cocoa.
Remove from heat.
Mix in sugar and vanilla then mix in eggs one at a time.
Stir in remaining ingredients then stir in nuts.
Bake for 30 minutes.
Cool completely, before cutting into 2x2" squares.
I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

Rich and Decadent Flavor: Perfect chocolate brownies are known for their intense chocolate flavor, achieved through the use of high-quality cocoa powder or melted chocolate. This richness satisfies even the most discerning chocolate lovers and makes them an irresistible treat for any occasion.
Fudgy Texture: One of the hallmarks of perfect brownies is their fudgy, chewy texture. This is achieved by balancing the ingredients correctly, ensuring enough fat and sugar to create that gooey consistency, while still allowing for a slight crust on top. Each bite is a delightful experience that melts in your mouth.
Versatile and Customizable: Perfect chocolate brownies serve as a fantastic base for a variety of add-ins and toppings, such as nuts, chocolate chips, caramel swirls, or even a sprinkle of sea salt. This versatility allows bakers to personalize their brownies to suit their tastes or the preferences of their guests, making them a perfect dessert for any gathering.

Yield: 28 Servings

Total Time: 40

Preheat oven to 350 degrees.
Grease a 9x13" pan.
Melt shortening in a large saucepan over low heat, then stir in cocoa.
Remove from heat.
Mix in sugar and vanilla then mix in eggs one at a time.
Stir in remaining ingredients then stir in nuts.
Bake for 30 minutes.
Cool completely, before cutting into 2x2" squares.
I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

**Use high-quality chocolate**: The flavor of your brownies is heavily influenced by the chocolate you choose. Opt for a good quality dark chocolate with a cocoa content of at least 60% for rich, deep flavor, and always melt it gently to maintain its smooth texture, ensuring a fudgy brownie base.
**Don't overmix the batter**: Once you've combined the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to tough brownies due to the development of gluten, which will result in a less desirable texture; aim for a slightly lumpy batter for the best results.