Commander’s Palace Shrimp & Tasso Henican

Preheat your oven to 325F (163C). Grease a 9-inch square baking pan, and then line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.

Place the chocolate and shortening in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water. Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.

Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. If you do not blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.

Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.