I love these brownies plain, but Garth likes them frosted, so I usually make some Coconut Frosting (page 172) on the side just for him. The unsweetened baking chocolate keeps the brownies from being too sweet. I know, sweets are supposed to be sweet, but trust me, these are just right!

　　

Ingredients

makes 16 brownies

　　2 ounces unsweetened baking chocolate

　　1/3 cup solid vegetable shortening, such as Crisco

　　2 large eggs

　　1 cup sugar

　　2/3 cup all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　1 cup chopped pecans

　　1 teaspoon vanilla extract

　　

Step 1

Preheat the oven to 350°F. Grease the bottom of an 8 × 8 × 2-inch pan.

　　

Step 2

Melt the chocolate and shortening together over simmering water or in the microwave. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir in the chocolate mixture.

　　

Step 3

Sift the flour together with the baking powder and salt, then stir into the chocolate mixture. Stir in the nuts and vanilla.

　　

Step 4

Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then cut into 2-inch squares. These are good warm or cold.

　　

From Gwen

Step 5

I always double this recipe and bake it in a 9 × 13 × 2-inch pan.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.