Prep Time 30m
Cook Time 60m
Ready Time 150m
Yield 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Pure Canola Oil
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 3 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tablespoon light corn syrup
Preparation Directions
  • Step 1Heat oven to 325ºF. Coat 10-inch tube pan with no-stick cooking spray. Dust with flour.
  • Step 2Combine oil, sugar and vanilla in large bowl. Beat with mixer on low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
  • Step 3Combine flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with buttermilk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips. Spoon batter into prepared pan.
  • Step 4Bake 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
  • Step 5For Glaze: COMBINE 1 cup chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
  • Step 6Cool slightly. Spoon over cake. Let stand until glaze is firm.
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