Ingredients
1 cup vegetable shortening
4 oz. good quality unsweetened baking chocolate
4 large eggs, room temperature
2 cups sugar
4 tbsp. light corn syrup
1 1/2 cups all-purpose flour
1 tsp. baking powder
dash salt
12 oz. good quality semi-sweet chocolate chips
2 tsp. pure vanilla extract
Preparation
Preheat over to 350 degrees.
Lightly grease 2 - 8"x8" square pans.
Melt vegetable shortening and unsweetened chocolate in double boiler over barely simmering water. Remove from heat.
Beat eggs well with whisk. Add sugar to beaten eggs and beat until well-blended.
Add chocolate/shortening mixture to egg/sugar mixture and beat until well-blended.
Add corn syrup to mixture and blend well.
Add flour, baking powder and salt and mix until well-blended.
Add chocolate chips and stir until evenly mixed.
Slowly add vanilla extract and mix until well-blended.
Divide batter into 2 pans. Bake for 30-35 minutes - just until edges come away from sides of pan. Brownies may seem underedone; they will firm up upon cooling.
Cool completely on wire racks. Cut each pan into 16 squares.
