These adults only brownies are Ralph Lauren's favorite. The secret to these brownies, other than the intense chocolate flavor, is the glaze on top. It's spiked with a healthy dose of rum. The rum breaks through the sweetness and gives these brownies a wickedly different kind of indulgence. It also makes it an adult treat since the glaze never gets hot enough to cook the alcohol off. Just leave a few without the rum glaze if you have kids in the house
Legend says that Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.
Ingredients
2 cups all-purpose flour 250 grams
1 ½ teaspoons baking powder
½ teaspoon salt
6 oz unsweetened chocolate chopped (170 grams)
2 sticks unsalted butter 230 grams
3 cups sugar 600 grams
6 large eggs
1 tbsp. pure vanilla extract
1 1/2 cups chopped walnuts plus more for garnish
Rum Glaze
6 tbsp. unsalted butter 84 grams
4 oz. unsweetened chocolate chopped, always buy good quality chocolate
1/2 confectioners’ sugar
Pinch of salt
2 tsp. pure vanilla extract
4 tbsp. dark rum or brandy 56 ml
Steps
Preheat the oven to 375°F. Grease a 9×13 inch metal baking pan. Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out. Also spray both the pan and the parchment paper with cooking spray.
In a small bowl, whisk together the flour, baking powder, and salt.
In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.
In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.
Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.
Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectioners’ sugar and salt. Stir in the vanilla and rum, and keep warm.
Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.
Notes
You can also sprinkle some chocolate chips on top before baking.
HALF BATCH: Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210. Brownies will puff up and sink a bit as they cool.
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