Fudgie Chocolate Brownies

Recipe Ingredients

1 teaspoon	5ml	Vegetable shortening - plus
1 cup	198g / 7oz	Vegetable shortening
2 cups	396g / 13oz	Sugar
4 cups	792g / 27oz	Eggs (large)
1/2 cup	118ml	Water
1 teaspoon	5ml	Pure vanilla extract
1 cup	62g / 2.2oz	Bleached all-purpose flour
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Chopped walnuts
4 oz	113g	Semisweet chocolate - chopped
		Chocolate Icing
1 lb	454g / 16oz	Confectioners' sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1/4 lb	113g / 4oz	Unsalted butter - (1 stick) - at room temperature
1/3 cup	78ml	Boiling water

Recipe Instructions

For the Chocolate Icing: Sift together the confectioners' sugar and cocoa powder into a large mixing bowl. Add the butter and use an electric mixer to combine. Add the water and mix until smooth. Let cool, then use. (Yields about 2 cups)

Preheat the oven to 350 degrees. Grease a 17- by 12-inch baking pan with 1 teaspoon of the shortening.

In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. Add the sugar and blend. Add the eggs 1 at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in the walnuts and chopped chocolate, then spread the batter evenly in the prepared pan.

Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the icing over the cake with a rubber spatula. Let cool completely before cutting into squares to serve. Slice and serve individual pieces on a large platter.

This recipe yields about 20 brownies.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD - NETWORK

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