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FOR THE BROWNIES: Preheat the oven to moderate 350 F. Grease a 13 x 9 x 2-inch baking pan.
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Melt the unsweetened chocolate with the butter in a saucepan over low heat.
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Let the chocolate mixture cool.
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Sift together the flour and the salt onto a piece of wax paper.
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Beat the eggs in a medium-size bowl until they are fluffy.
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Gradually beating the sugar until the mixture is thick.
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Stir in the chocolate mixture and the vanilla.
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Fold in the flour mixture until it is well blended.
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Stir in the chopped walnuts.
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Spread the batter evenly in the prepared pan.
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Bake the brownies in the preheated moderate oven 350 F. for 30 minutes, or until the top of the brownies is shiny and firm.
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Cool the brownies in the pan on a wire rack.
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BUTTER RUM CREAM: Blend 1/2 cup of softened unsalted butter with HALF a 1-pound box of confectioners' powdered sugar in a large bowl.
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Beat in the remaining half box of powdered sugar alternately with 3 to 4 Tablespoons of golden rum until the frosting is a good spreading consistency.
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Frost the top of the brownies with the Butter Rum Cream.
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Melt the semisweet chocolate in the top of a double boiler over hot water.
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Let the chocolate cool, then spread it evenly over the frosting.
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Meanwhile, melt the white chocolate in a 1-cup glass measure set in hot water in a saucepan.
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Pour the white chocolate into a pastry bag fitted with a small writing tip, holding the tip over wax paper to catch any drips.
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Immediately pipe the white chocolate in parallel straight lines 1/2 inch apart across the width of the brownies.
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Lightly draw a wooden pick through the white chocolate at 1/2-inch intervals up and down the brownies to create a design.
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Let the chocolate set.
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Cut the brownies into 40 pieces.
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