| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2/3 cup solid vegetable shortening, plus additional for greasing pan
- 4 ounces unsweetened baking chocolate
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup solid vegetable shortening
- 1/2 teaspoon vanilla extract
- 3 1/2 cups confectioners’ sugar
- 3 to 4 tablespoons warm water
Instructions
- For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper.
- In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture.
- In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan.
- Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners’ sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water.
- Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch” squares.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 579 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 68 g |
| Protein | 5 g |
| Cholesterol | 62 mg |
| Sodium | 252 mg |
Reviews
I’m going to try this recipe but instead of shortening for the filling, I’m going to use cream cheese and powdered sugar. I’ll let you know! I’m certain that it will be wonderful!!
I’ve been making these a couple of years now and they are AWESOME! My son has me make them for his fishing trip. I have also altered the recipe a bit because my son thought they would be good with peanut butter frosting, OHHHH he was right:) All I did was add 1-1 1/2 C smooth peanut butter to your frosting recipe. Thank you!
Well Trisha, we have to applaud you, again. This was one of the best desserts we have EVER made. Your recipe inspired us. We chose to add a couple of things and because we know what the “commercial double doozy” has in it, we kept the shortening in. Here goes…in the quick batter Milk Choc. (Box- sorry- short on time)we added 73% cacao chocolate chunks, then on top, because we love pecans, we added 1 c chopped pecans that became…toasted! Yummy!
For the filling… we made x1.5 because I can NEVER have enough icing on my desserts. It was phenomenal! A super treat for us! We do not make desserts for anything except a holiday. (And you see why?!). So… Go ahead, treat yourself for this one. You can walk/run tomorrow!
YUM. Added 1 C walnuts (23 like nuts) & 1C Dark choc chips.
These are Awesome. Made them for my wife on Mother’s Day. I’ll be making them again for her & me.
These are Awesome. Made them for my wife on Mother’s Day. I’ll be making them again for her & me.
Not use to eating raw shortening, but it looked good and I tried it. I’ve eaten much better brownies,( Ina Garten makes the best I’ve ever made) , but these came out pretty good. I made this 2 years ago and forgot what size pan it calls for- jelly roll pans come in different sizes, can I get some help with this?
I can make them 1 day for my birthday.
I found these brownies to be wonderful, they reminded me of a brownie my Grandmother made, heavy, crumbly but delicious as home made brownies are, the filling was perfect, sweet, heavy, creamy, it belonged with this brownie, I spent summers in the south and love frosting made with shortening. I would like to add
criticism of a recipe is fine but make it constructive!
This recipe is easy and the brownies are delicious. I took these to work and everyone raved about how good they were. Trisha’s recipes have never disappointed me.
The double stuffed brownies were divine!! The filling made with shortening was delicious and I got no complaints from anyone that I shared them with. Though it took me longer than 30 minutes to have them baked, I guess I’m pretty slow getting the ingredients measured and put together. Loved them, Tracy Smith
Shortening in the filling…how gross…..is this a southern thing? Who eats shortening “raw”…disgusting!