Ingredients: |
Ingredients: 1 teaspoon + > > > > > > 1 cup vegetable shortening 2 cups sugar 4 large eggs, room temperature 1/2 cup water 1 teaspoon pure vanilla extract 1 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped walnuts 4 oz semisweet chocolate, chopped 1 recipe chocolate Icing
Chocolate Icing:
1 pound confectioner's sugar 1/2 cup unsweetened cocoa powder 1 stick unsalted butter, softened 1/3 cup boiling water
|
Directions: |
Directions:Chocolate Icing: Sift together the sugar and cocoa powder into a large mixing bowl. Use a mixer to combine. the butter. Add the water; mix until smooth. Let it cool. Brownie: Preheat the oven to 350 degrees. Grease a 17x12 inch baking pan with 1 teaspoon of the shortening. In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove it from the heat and let it cool slightly. Add the sugar and blend. Add the eggs 1 at a time, whisking after each addition. Add the water and vanilla; whisk to mix well. Add the flour, cocoa, baking powder, and salt; stir to blend. Fold in the walnuts and chopped chocolate; spread the batter, evenly, in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove it from the oven; let it cool for 30 minutes. Spread the icing over the cake with a rubber spatula. Let it cool completely before cutting it into squares to serve. |