Food Network: Fudgie Chocolate Brownies

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Fudgie Chocolate Brownies
Recipe adapted from Everyday is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Ingredients
1 teaspoon plus 1 cup vegetable shortening
2 cups sugar
4 large eggs
1/2 cup water
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
4 ounces semisweet chocolate, chopped

1 recipe Chocolate Icing (recipe follows)

Directions
Preheat the oven to 350 degrees F. 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.

Ingredients
CHOCOLATE ICING
Recipe adapted from Everyday is a Party, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, at room temperature
1/3 cup boiling water

Directions
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. Yield: about 2

cups