Florence’s Fortified Brownies


  • 2 squares unsweetened chocolate (2 oz.)
  • 1/3 cup shortening (I use butter)
  • 1 cup sugar
  • 2 eggs
  • ¾ cup flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup Aketta Cricket Flour or finely chopped Crispy Aketta Whole Crickets

Heat oven to 350 degrees F. Grease a square pan, 8x8x2 inches.

Melt chocolate and shortening over hot water (double boiler works best). Beat in sugar and eggs. Blend flour, cricket flour, baking powder and salt; stir into wet mixture.

Spread in pan. Bake 30 to 35 minutes or until slight imprint remains when touched lightly with finger.

Cool slightly and cut into squares.

If desired, spread with Florence’s Chocolate Frosting (below) before cutting. Makes 16-two inch squares.

Frost with Florence’s Chocolate Frosting as follows:

Whip ½ cup room temp butter with 1-2 cups confectioners sugar, add 1 Tb cream if needed, plus 1 tsp. of flavoring such as vanilla, or mint. Whip until smooth. Spread over cooled brownies.

Credit - Florence V. Dunkel Associate Professor of Entomology Montana State University-Bozeman & Food Insects Newsletter - http://www.foodinsectsnewsletter.org/finlculinaryarts.html

This brownie recipe was adapted from the Betty Crocker New Picture Cookbook, 1961, First Edition. All the adaptations are my own, tested by about a thousand students and guests in the past 15 years.