Triple Chocolate Brownies with Cinnamon Cream Cheese Icing

From Emeril Lagasse

For brownies:
1 C plus 1 tsp shortening
2 C sugar
4 large eggs
1/2 C water
1 tsp vanilla extract
1 C flour
3/4 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 C chopped toasted pecans
2 oz semi-sweet chocolate chips
2 oz milk chocolate chips
2 oz white chocolate chips

For icing:
1 lb confectioners sugar
1 tsp cinnamon
8oz cream cheese, at room temperature
2 Tbsp milk

Preheat the oven to 350. 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 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.

To make icing:
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.