Nana's Brownies
Rich, fudgy brownies made with bittersweet chocolate and topped with a decadent chocolate rum glaze. These classic brownies can be made with or without walnuts for the perfect chocolate dessert.
Ingredients
- •½ cup salted butter
- •1 cup all-purpose flour
- •1½ cups chopped walnuts
- •2 tablespoons unsweetened cocoa powder
- •1 teaspoon kosher salt
- •¾ teaspoon baking powder
- •3 ounces bittersweet chocolate
- •1½ cups sugar
- •3 large eggs
- •1 teaspoon vanilla extract
- •3 ounces bittersweet chocolate
- •4 tablespoons salted butter
- •1 tablespoon dark rum
- •1 tablespoon unsweetened cocoa powder
- •1 teaspoon vanilla extract
- •¼ teaspoon kosher salt
- •½ cup walnuts
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter and flour an 8x8" 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°F.
10 min
- 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 1/2 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).
15 min
- 3.
Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30-40 minutes. Let cool.
40 min
- 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.
10 min
- 5.
Pour glaze over brownies and top with walnuts, if using. Chill until glaze is set, at least 1 hour. Slice into 12 brownies.
60 min
- 6.
Brownies can be made 1 day ahead. Keep chilled.
