Brownies To Die For

Brownies To Die For

This recipe has been a hit ever since local mystery writer Barbara Colley, who writes the Charlotte LaRue series set in the Garden District, shared it.

Brownies To Die For

Makes 16 servings

1/2 cup shortening
6 tablespoons cocoa
2 tablespoons butter (may substitute stick margarine)
2 medium eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup broken pecans

Preheat oven to 350 degrees. Lightly spray an 8-by-8-by-2-inch baking pan
with nonstick cooking spray.

In medium microwavable bowl, microwave on high the shortening, cocoa and
butter for one minute or until butter and shortening are completely melted.
Stir well; cool.

In a separate bowl beat eggs until they’re light; stir in sugar, then add
cooled chocolate mixture and vanilla. Add sifted dry ingredients and mix
well. Fold in pecans.

Bake for 30 to 35 minutes. Ten minutes before brownies are done, prepare
icing, then while brownies are still hot from the oven, spread icing on the


1/2 stick butter (may substitute stick margarine) 3 tablespoons milk 2
tablespoons cocoa 1/2 box confectioners’ sugar 1/2 teaspoon vanilla

Microwave butter, milk and cocoa in microwavable bowl for 20 seconds or
until butter has melted and is bubbly. Stir well and add sugar. Return to
microwave for 10 seconds, then add vanilla. Beat well and spread over
brownies while hot. Cool, then cut in 16 squares.