Made with items in food storage. I have unsweetened baking chocolate in the pantry, obviously have flour and sugar, shortening and vanilla, and I used powdered eggs.
Beat 2 eggs slightly with a spoon in a bowl
Stir in 1 c sugar
1/2 t salt
2 t vanilla
Then add in:
1/3 c melted shortening
2 squares melted unsweetened chocolate (if they are thin rectangles, use 4 to make 1 square)
Stir in 3/4 c all purpose flour
Add some nuts if you wish
Spread in a buttered pan - size of your choice. Small pan = thicker bars, larger pan, thinner bar.
Bake to the size of the pan - and your choice. We like them fudgy and thin so I baked this pan about 22 minutes, took it out, a little under done and let it set on the counter for 30 minutes. The result is slightly underdone, fudgy, amazing brownies.
You can bake them up to 35 minutes if you prefer them more done, dry, crisp around the sides, etc.
Stir in 1 c sugar
1/2 t salt
2 t vanilla
Then add in:
1/3 c melted shortening
2 squares melted unsweetened chocolate (if they are thin rectangles, use 4 to make 1 square)
Stir in 3/4 c all purpose flour
Add some nuts if you wish
Spread in a buttered pan - size of your choice. Small pan = thicker bars, larger pan, thinner bar.
Bake to the size of the pan - and your choice. We like them fudgy and thin so I baked this pan about 22 minutes, took it out, a little under done and let it set on the counter for 30 minutes. The result is slightly underdone, fudgy, amazing brownies.
You can bake them up to 35 minutes if you prefer them more done, dry, crisp around the sides, etc.
