Creator: 

Rita Murray

In Advance:

Preheat oven to 350º

Ingredients:

In a saucepan melt:

• 4 squares unsweetened chocolate
• 1/2 cup crisco
• 1 stick imperial margarine ( this brand works best ) or butter
• Add 2 cups sugar and mix well.
• Add four eggs, one at a time, mixing with electric beater
• Add 1 1/2 cups minus 2 TB Swans Down Self-rising flour ( green box) discontinued OR 1 ½ cups minus 2 TBS Swans Down cake flour ( red box)  plus 2 ¼ tsp baking powder and ¾ tsp salt.
• Beat in 2 tsp vanilla

Recipe:

1. Lightly grease a 9×13 pan with crisco and line with waxed paper.
2. Bake brownies for 25 minutes.The center will be barely set
3. Cool on rack for 10 minutes, then turn over onto another rack and CAREFULLY  peel off waxed paper. Flip back to the other rack so that the top side is up and the rack doesn’t leave marks on the top.
4. When cool, cut with plastic knife.  Store covered or they’ll dry out.