Continental Brownies

The lunch ladies at Continental High School baked these great brownies for us in the 80s and 90s. They are super moist.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 302 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup butter
• 2 tablespoons unsweetened cocoa powder
• ⅓ cup unsweetened cocoa powder
• 2 ½ cups all-purpose flour
• ¼ cup milk
• ½ cup buttermilk
• 1 ½ teaspoons baking soda
• 3 ½ cups confectioners' sugar
• 1 cup hot strongly brewed coffee

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.

Step 2

Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.

Step 3

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.

Step 4

Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.