Photo: Triple Chocolate Brownies with a Cinnamon Cream Cheese Icing Recipe
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 toasted pecans
- 2 ounces semisweet chocolate, chopped
- 2 ounces milk chocolate, chopped
- 2 ounces white chocolate, chopped
- Cinnamon Cream Cheese 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. In a mixing bowl, add the sugar and shortening, blend. Add the eggs one 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 pecans 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 frosting over the cake with a rubber spatula. Slice and serve individual pieces on a large platter.
- CINNAMON CREAM CHEESE FROSTING
- 1 pound confectioners' sugar
- 1 teaspoon ground cinnamon
- 1/2 pound cream cheese, at room temperature
- 2 tablespoons milk
Sift together the confectioners' sugar and cinnamon. In the bowl of an electric mixer, add the cream cheese. Beat on medium until smooth. Add the milk and sugar mixture, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth. Yield: about 2 cups
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By MonsterCookies
on July 23, 2011
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I've made this recipe many times and these brownies are wonderful! I usually use Ghirardelli white, milk and dark chocolate chips. The milk and dark chips from this company are large and the first time I made this I didn't chop them up. The only complaint I received was that the chips were too big. Chopping the chips works better. I've used walnuts, pecans and almonds and they all tasted great, but my favorite was the walnut version. If you're not a nut fan just leave them out, the brownies are still great without them. The recipe does not call for it, but I use dutch processed cocoa powder for that little extra oomph. The frosting is delicious, but is definitely on the sweet side. You could probably cut down on the sugar for this part without negatively affecting the overall taste. The cinnamon in the frosting is a delectable complement to the brownie. Highly recommend this recipe. Thank you Emeril!
By kristin9
Chicago, IL
on January 02, 2011
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I made this the other night for a NYE dinner party I attended, and I would probably say this is one of the best desserts I think I've ever had. The Cinnamon Cream Cheese icing is definitely worth making. Please do not skip this step... The brownies are pretty typical brownies-nothing that really makes it over the top... But the frosting is what makes it. If you don't have the full amount of confectioners sugar, you can definitely improvise and use in addition granulated sugar. Instead of milk I opted for whipping cream (prob. 5 tablespoons and used a little more cinnamon than what the recipe called for.
By UGAcowgirl
Stillwater, OK
on December 30, 2010
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Very rich and delicious! I omitted the nuts, and the dish was still fantastic! I also used Paula Deen's Red Velvet Cake cream cheese icing (which is whoa nelly good! instead of the cinnamon icing recipe. This is the first Emeril recipe I have tried, and I loved it! I'm usually a PD dessert gal, but this dessert was very easy to make and recommended!
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