Prep Time 20m
Cook Time 25m
Ready Time 105m
Yield 24 brownies

  • Crisco® Original No-Stick Cooking Spray
  • 4 (1 oz.) squares unsweetened chocolate
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 cups (12 oz. pkg.) semi-sweet or bittersweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Place chocolate and shortening in microwave-safe bowl. Microwave on HIGH (100% power) 2 minutes or until melted and smooth. Stir in sugar. Add vanilla, then eggs, one at a time, stirring well after each addition. Stir in flour and salt until evenly moistened. Spread in prepared pan.
  • Step 3Bake 25 to 30 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Cool completely. Remove from baking pan.
  • Step 4Place chocolate chips in medium bowl. Heat cream in microwave-safe measuring cup until warm. Pour over chocolate chips. Let set 3 minutes to soften. Whisk until smooth. Spread over brownies. Cut into bars.
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