Boxed Style Brownies from Scratch
Chewy, shiny topped brownies made from scratch with powdered sugar, cocoa and shortening for a classic mix style bite.
Equipment
- 8 inch square pan
- Large mixing bowl
- Whisk
- fork or pastry cutter
- Toothpick
Ingredients
Main Ingredients
- 2 cup powdered sugar
- ½ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ⅓ cup palm fruit shortening or vegetable shortening
- ¼ tsp vanillin or 1 tsp vanilla extract
- 3 tbsp water
- ½ cup sunflower oil
- 2 large eggs
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease an 8 inch square pan.
- Mix the dry. Whisk the powdered sugar, flour, cocoa and salt, then cut in the shortening until crumbly.
- Mix the wet. Whisk the vanillin, water, oil and eggs in a separate bowl.
- Combine. Pour the wet into the dry and stir until just combined.
- Bake. Spread in the pan and bake 20 to 25 minutes until a toothpick shows a few moist crumbs.
- Cool. Cool in the pan until just warm and cut into 9 squares.
Notes
Substitutions: Use vanilla extract for the vanillin and vegetable shortening for the palm fruit shortening.
Tips: Do not overmix, and pull the pan when a toothpick shows a few moist crumbs.
Storage: Keep airtight at room temperature for 3 to 4 days, or freeze wrapped squares.