CHOCOLATE BROWNIES WITH CHOCOLATE ICING
1/2 cup cake flour, sifted, 1/8 teaspoon salt, 1/4 teaspoon baking powder, 3 tablespoons butter-flavored shortening, 1/2 cup raw sugar, 2 tablespoons raw honey, 2 tablespoons corn syrup, 1 egg, beaten, 1-ounce dark chocolate, melted, 1 tablespoon water, hot, 1 teaspoon vanilla extract, 3/4 cup pecans, chopped.
Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment paper, then spray with nonstick cooking spray. Get out the bowl, sift the flour at least 2 times. Measure the flour, add the flour salt and baking powder to the bowl set aside. In another bowl, add the shortening and sugar, cream until the shortening is light and fluffy. Add the honey and corn syrup, continue mixing. Add the egg and melted chocolate, mix well, set aside. Add the flour mix, hot water, and extract; mix well. Fold in the pecans. Evenly spread the brownie mix into the pan. Bake the brownies for 45 minutes or until the top is shiny.
1/4 cup salted butter, softened, 1/4 cup evaporated milk, 1/4 cup unsweetened cocoa powder, 3 cups powdered sugar. Get out the bowl, dump everything into the bowl, beat with an electric hand mixer until everything is smooth. Spread the icing over the warm brownies