Triple Choc Brownies w/ Cinnamon Cream Cheese Icing

Super decadent brownies with a minor twist, this gem is from Chef Emeril Lagasse. Were a great hit over Valentines. Chocolate & nuts could be changed to include what you enjoy, original recipe calls for 2 ounces of semi-sweet as well as milk & wht chocolate.....

• Ready In: 1 hr 25 mins
• Yields: 20 Brownies

Ingredients

• 1  tablespoon shortening, plus
• 1  cup shortening (I use butter)
• 2  cups sugar
• 4  large eggs
• 1⁄2 cup water
• 1  teaspoon pure vanilla extract
• 1  cup all-purpose flour
• 3⁄4 cup  un-sweetened cocoa powder
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup  chopped toasted pecans
• 3  ounces  milk chocolate, chopped
• 3  ounces white chocolate, chopped

• Cinnamon Cream Cheese Icing

• 1  lb confectioners' sugar
• 1  teaspoon ground cinnamon
• 1⁄2 lb cream cheese (at room temperature)
• 1 -2  tablespoon milk (I use 1 for thicker frosting)

Directions

1. Preheat oven to 350 degrees F.
2. Grease a 17 by 12 inch baking pan with 1 tbsp butter.
3. Melt remaining butter in a heavy saucepan until melted, remove from heat and let cool slightly.
4. In a mixing bowl add sugar and butter, blend.
5. Add the eggs 1 at a time, mixing after each addition.
6. Add water and vanilla, mix well.
7. Add the flour, cocoa, baking powder, and salt, stir to blend.
8. Fold in the pecans and chopped chocolate and spread the batter evenly in the prepared pan.
9. Bake until the cake springs back, about 25 minutes.
10. Remove from oven and let cool for 30 minutes.
11. Sift together icing sugar and cinnamon.
12. Add cream cheese to mixer and cream the cheese.
13. Beat on Medium until smooth.
14. Add the milk and sugar mixture, beat on low until incorporated, continue mixing until smooth.
15. Spread the frosting over brownies, slice and serve on a platter.