Best Fudgey Brownies
Best Fudgey Brownies

This divine treat comes from the First Baptist Huntsville Finest Recipes cookbook (circa 1995).

It is a recipe one of my all time favorite Sunday School Teachers submitted.  Little secret, I like to call them Sunday School Teacher Brownies on the side.

She got the recipe from  the Snowdrift Shortening can  in 1947.   So, we can also call these Old Testament brownies.

I didn’t know if I’d be a big fan of these, because they called for shortening, instead of butter (sinful).  But, I was pleasantly surprised.

Their texture is a good mix of a moist fudgy brownie and a cakey brownie.

These are a flavorful chocolaty brownie. but not overly sweet.  Because of this, they blended perfectly with my sweet, go to, chocolate frosting.

This is a cinch to make recipe with simple ingredients.  Prep time took me 10 to 12 minutes and it makes enough to serve 20 to 24.

The chocolate frosting recipe is also a quick and easy recipe that comes from the same cookbook.

Ingredients for Sour Cream Pound Cake



  • 1 1/2 c. sifted flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 4 ounces unsweetened chocolate
  • 2/3 c. shortening
  • 2 c. sugar
  • 4 eggs
  • 1 c. chopped nuts


  • 1/2 c. butter
  • 1/3 c. milk
  • 16 oz. powdered sugar sifted
  • 1/4 c. cocoa
  • 1 tsp. vanilla extract



Preheat over to 350.

Melt together chocolate and shortening over hot water.

Beat in sugar and eggs.

Sift together and stir in flour, salt and powder.

Mix in chopped nuts.

Spread in a greased 13×9 pan.

Bake at 350 for 30 to 35 minutes.


Combine butter and milk in saucepan and bring to a boil.

Remove from heat.

Combine sifted powdered sugar and cocoa and add to butter mixture.

Add vanilla, stirring until smooth

Frost brownies and devour


Brownies can be frozen, but this can result in loss  of texture.

Best Fudgey Brownies

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