Fudgie Chocolate Brownies
Recipe adapted from Everyday is a Party, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
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)
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.
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
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
Yield: about 20 brownies