These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren’s The Hamptons: Food, Family, and History.
Ingredients
Makes 12 Servings
Brownies
½
1
1½
2
1
¾
3
1½
3
1
Glaze
3
4
1
1
1
¼
½
Preparation
-
Brownies
Step 1
Preheat oven to 350°. Butter and flour an 8×8″ baking dish, shaking out excess flour. Toast walnuts, if using, on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Increase oven temperature to 375°.
Step 2
Whisk cocoa, salt, baking powder, and 1 cup flour in a medium bowl to combine and work out any lumps. Heat chocolate, sugar, and ½ cup butter in a large heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth. Remove from heat and add eggs one at a time, beating vigorously with a wooden spoon to blend after each addition. Mix in vanilla, then add dry ingredients and mix until just combined. Fold in reserved walnuts (do not overmix).
Step 3
Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30–40 minutes. Let cool.
-
Glaze
Step 4
Heat chocolate, butter, rum, cocoa powder, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth.
Step 5
Pour glaze over brownies and top with walnuts, if using. Chill until glaze is set, at least 1 hour. Slice into 12 brownies.
Step 6
Do Ahead: Brownies can be made 1 day ahead. Keep chilled.