Recipe: Roselyn Bakery Chocolate Brownies with Chocolate Fudge Icing

ROSELYN BAKERY CHOCOLATE BROWNIES

4 eggs
2 1/4 cups granulated sugar
1 1/4 teaspoons salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 cup small pecan pieces
1/2 cup light corn syrup
3/4 cup Crisco All-Vegetable Shortening
2 cups cake flour
1/4 cup water
Chocolate Fudge Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a (15x10x1-inch) baking pan

Add whole eggs, sugar, salt, cocoa powder, vanilla, baking powder, and pecans into a mixing bowl. Mix on medium speed for 3 minutes or until smooth. Scrape bowl; set aside.

Add shortening to saucepan and melt down to liquid. DO NOT BOIL. Add corn syrup to saucepan and stir.

Add the shortening mixture to the egg mixture in the mixing bowl above and mix on low speed for 1 minute. Mix in flour. Slowly add 1/4 cup water and blend well for approximately minute at medium speed. After flour is mixed in scrape down bowl. Pour batter into prepared baking pan.

Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan.

Frost with Chocolate Fudge Icing. Cut into (2x2-inch) squares

CHOCOLATE FUDGE ICING

1 tablespoon light corn syrup
1/3 cup butter
2 drops vanilla
5 tablespoons Simple Syrup, divided use (recipe follows)
1/3 cup Chocolate Fudge Base (recipe follows)
4 cups powdered sugar, divided use
3 tablespoons plus 1 teaspoon water, divided use

Combine corn syrup, butter, vanilla, 1 tablespoon Simple Syrup, and Chocolate Fudge Base to a bowl, blend together. Scrape down bowl. Add 4 tablespoons Simple Syrup. Mix well and scrape bowl.

Add 2 cups of powdered sugar with 2 tablespoons of water. Mix until incorporated. Add 2 cups of powdered sugar with the 1 tablespoon of water. Mix until incorporated. Add 1 teaspoon of water to thin icing to the consistency needed.

SIMPLE SYRUP
Makes 1 1/3 cups

1 cup white sugar
1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

CHOCOLATE FUDGE BASE
Makes 1/3 cup

7 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sunflower seed oil
1 3/4 tablespoons Crisco All-Vegetable Shortening
2 1/2 teaspoons light corn syrup
2 drops vanilla

Add cocoa powder, sunflower seed oil, shortening, corn syrup, and vanilla to a mixing bowl. Mix at low speed until smooth.

Makes 3 dozen brownies
Source: Roselyn Bakery Cookbook