Nana’s Rum-Laced Brownies
RALPH AND RICKY LAUREN
8 ounces (2 sticks) salted butter, plus more for the pan
2 cups all-purpose flour, plus more for the pan
1 1⁄2 teaspoons baking powder
Pinch of salt
6 ounces unsweetened chocolate, chopped into small pieces
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 1⁄2 cups chopped walnuts
Rum Glaze (recipe follows)
Walnut halves for decoration
- Preheat the oven to 375°F. Grease a 9- by 13-inch baking pan with butter. Dust with flour.
- Place the flour in a small bowl and whisk in the baking powder and salt.
- Place the butter, chocolate and sugar in a medium saucepan over medium-low heat. When the butter and chocolate have melted, remove the pan from the heat and stir. In a large bowl, beat the eggs and vanilla until the eggs are smooth but have not become frothy. Stir in the chocolate mixture and the flour mixture. Fold in the chopped walnuts. Spread in the prepared pan.
- Bake for 35 to 40 minutes, until a cake tester comes out almost clean. Remove from the oven and let cool, then spread on the rum glaze. Cut the brownies into 2-inch squares and place a walnut half on each. Refrigerate for 1 hour before serving.
(MAKES ENOUGH FOR ONE BATCH OF NANA’S RUM-LACED BROWNIES; ABOUT 3⁄4 CUP)
6 tablespoons salted butter
4 ounces unsweetened chocolate, chopped into small pieces
1⁄4 cup confectioners’ sugar
2 teaspoons vanilla extract
3 tablespoons dark rum or brandy
- In a medium saucepan, melt the butter and chocolate over low heat.
- Sift in the confectioners’ sugar and blend it in.
- Stir in the vanilla and rum or brandy. The glaze should be used while still warm.
RECIPE FROM THE LADIES’ VILLAGE IMPROVEMENT SOCIETY COOKBOOK: EATING AND ENTERTAINING IN EAST HAMPTON BY FLORENCE FABRICANT, RIZZOLI
ALL ORIGINAL PHOTOGRAPHY BY DOUG YOUNG