Chocolate Brownies with Whip Cream

Tip: Read instructions carefully before preparing.

Ingredients:

1 ¼ cup all purpose flour

1 ¼ cup unsweetened cocoa powder

2 ½ cups of sugar

2 cups solid vegetable shortening

½ cup light corn syrup

1 ½ teaspoons vanilla extract

½ teaspoon salt

6 large eggs
whipping cream (optional)

Directions:

Preheat oven to 350 degree F. Butter and flour a 17” x 11 ½ x 1 inch rimmed baking sheet. Mix flour and cocoa in a bowl. Using a mixer, beat sugar, corn syrup, vanilla extract, and salt in a large bowl. Beat in the eggs. Add the flour mixture and beat just to blend. Spread completely to the edges on baking sheet.

Bake 23 – 25 minutes, test with toothpick, inserting in center and should come out with a few crumbs. Cool completely using sheet rack, on baking sheet.

Once these brownies cooled I used a 2 1/2" wide circular deep cookie cutter to layer the brownies with whipped cream. I cut the brownies then inserted 1 brownie, added a layer of whip cream, another brownie, whipped cream, brownie and topped with a dollop of whipped cream.

Makes approximately 54 Brownies, if cut in squares! Yeah!