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Ingredients
- BROWNIES
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup Crisco® All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (20 oz) bottle Smucker's® Chocolate Sundae
- Syrups Ice Cream Topping
- 1 1/3 cups Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- CHOCOLATE FROSTING
- 1 (1 oz.) square unsweetened chocolate
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1/4 cup Crisco® Butter Shortening
- OR 1/4 stick Crisco® Butter Flavor
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Preparation
Step 1
1.BROWNIES:
HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
2.BLEND shortening and sugar in large bowl. Beat in eggs and vanilla. Blend in chocolate syrup, flour and salt. Stir in nuts and chocolate chips. Pour into prepared pan.
3.Bake 32 to 37 minutes. Cool completely.
FROSTING:
PLACE chocolate in small microwave-safe bowl.
Microwave on HIGH 1 to 2 minutes, stirring occasionally until smooth.
Combine powdered sugar, salt, melted chocolate, shortening and vanilla in mixing bowl.
Slowly blend in milk to desired consistency.
Beat on high 3 to 5 minutes or until smooth and creamy. Spread cooled brownies with frosting.
Cut into bars.