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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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In 'Brownie Bliss' by Linda Collister Ingredients:
2 ounces bittersweet chocolate |
6 tablespoons unsalted butter, softened |
1 1/2 cups powdered sugar |
2 extra large eggs, lightly beaten |
2 tablespoons dark rum |
1/2 cup all-purpose flour |
3 1/2 ounces bittersweet chocolate, finely chopped |
1/2 cup walnut pieces |
Directions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and set aside until needed.
5. Put the soft butter and powdered sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and creamy.
6. Gradually beat in the eggs, followed by the rum.
7. Scraped down the sides then beat in the melted chocolate.
8. Stir in the flour, and when thoroughly combined, add the chopped chocolate and nuts and mix thoroughly.
9. Transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 20-25 minutes until the top is set and firm; remove the pan from the oven.
11. Leave to cool a little in the pan before removing (taking care as the crust is fragile) and cutting into 16 pieces.
12. Serve warm or at room temperature with ice cream and hot chocolate sauce.
13. Once cool, store in an airtight container and eat within 4 days.
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