Brownies. Mmmmmm. I've always been a chocoholic, so brownies were one of the first things I learned to make as a kid. Early on every batch of brownies had a bit of my knuckle skin in it from grating the chocolate by hand, but nobody noticed. These are fudgy, moist, and oh-so-bad-for-you. The recipe comes from Amy Vanderbilt's cookbook although I added the chocolate chips. You can frost them if you want to be obscenely decadent.
2/3 c shortening
4-1 oz squares unsweetened chocolate, grated
1 c packed brown sugar
1 c granulated sugar
1-1/3 c sifted all-purpose flour
1-1/2 t salt
1/2 t baking soda
1 c chopped nuts
2 t vanilla
1/2 c. semisweet chocolate chips (if desired)
Preheat oven to 325F. Grease 9x13 pan.
Combine 1st 4 ingredients in saucepan. Place over low heat; stir occasionally until shortening and chocolate melt. Remove from heat, add eggs, and beat until well blended. Sift dry ingredients together. Beat into egg mixture. Stir in nuts and vanilla until smooth. Pour into pan. Bake about 25 minutes or until toothpick inserted in center has crumbs on it. Set pan on rack to cool. Cut into squares or bars.