Yay! It’s October! And what a start I’ll be having – hubby and I are headed for Barcelona tomorrow. I’ll be happy to leave behind this dreadful haze, even if it’s just for ten days, to bask in the beautiful, mild autumnal season in Spain. So in case I don’t get around to posting for a couple of weeks, I thought I might leave you with something sweet and comforting. And what better way to kick off October, than with a warm dessert of moist, fudge-y, chunky, chocolate rum brownies (a k.a. choc choc rum brownies) with… what else? Heaps of vanilla ice cream, of course!
So, chocolate addicts and brownie lovers, unite! This is one irresistible brownie you won’t want to miss. It has a light texture, and is fully loaded with melted chocolate, dark chocolate chunks, walnuts and the most subtle hint of rum. Everything (and more!) that a brownie should be.
Are you looking at that slice and feeling all that love? I sure hope so! I am! Makes me want to head to the kitchen right now and sink my teeth into some (more!) of these insanely awesome brownies. This recipe is straight out of my favourite baking book on all things brownie, and wouldn’t you guess it, is simply and aptly titled “Brownies” by Linda Collister. I’ve probably only tried 3 to 4 recipes out of her book so far (check out this all-time favourite classic walnut brownies, or, these one-of-a-kind, delicious cinnamon pecan blondies), but I have to say that her recipes and instructions are spot on – what you see is pretty much what you get.
Brownies are a mix-and-stir batter – you only need to mix or stir till the ingredients are just combined. Especially when adding flour into the batter, stir or fold just enough, until you no longer see flour specks or trails in the batter. Brownies, unlike cakes, do not rise much at all during baking, so if you’d like your brownies to be taller, use a smaller baking tin or pan. I usually like to make them between an inch (2 cm) to 1 1/2 inches (3 cm) in height.
Oh yes, one more thing, if you’re like me – where patience is not always a virtue of mine (or rather, it comes and goes, depending on the situation!) – and are tempted to cut into that gorgeous slab of baked chocolatey goodness when it’s right out of the oven – don’t! Brownies form (usually) very thin, delicate, fragile crusts. On some, the crusts are thicker. These chocolate rum brownies have fairly fragile crusts. So do wait (however agonising it may be…) till they are completely cooled before slicing into squares or bars. Trust me, you’ll get neater slices – just take a look (photos above) at where my impatience landed me…
So, here it is – a simple, quick and easy recipe for one of the best kinds of brownies – chocolate rum brownies (a.k.a. choc choc rum brownies) – that you can make any time, any where. Enjoy!
- 60 g good quality plain chocolate
- 85 g unsalted butter, softened
- 200 g confectioner's sugar
- 2 eggs, lightly beaten
- 2 tbsp dark rum
- 60 g plain flour
- 100 g good quality plain chocolate chopped (or plain chocolate chips)
- 50 g walnuts chopped
Pre-heat oven to 180 deg C (350 deg F). Lightly grease and line the base of an 8-inch (20.5 cm) square baking pan or tin with greaseproof or baking paper.
Break up the 60 g plain chocolate and put it in a heatproof bowl. Fill a saucepan to about an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently. Remove the bowl from the pan and set aside to cool until needed.
In an electric mixer bowl, put the soft butter and icing sugar. With an electric mixer fitted with a paddle attachment, beat at medium speed (speed 3 on my Kitchen Aid mixer) until light and creamy. Alternatively, you may beat by hand with a long wooden spoon.
Gradually beat in the eggs, followed by the rum. Scrape down the sides of the bowl, then add the melted chocolate and beat till well combined. Stir in the flour, and when thoroughly combined, add the chopped chocolate (or chocolate chips) and the walnuts and mix thoroughly. Pour out the batter into the prepared tin and spread evenly.
Bake in the pre-heated oven for about 20 to 25 minutes until the top is set and firm. Remove from the oven and place on a cooling rack, and leave to cool in the tin - taking care as the crust is fragile - before cutting into squares or bars. Serve warm or at room temperature.
Once cool, store in an air-tight container for up to 4 days.