Butter Rum Brownies

Instructions

FOR THE BROWNIES: Preheat the oven to moderate 350 F. Grease a 13 x 9 x 2-inch baking pan.

Melt the unsweetened chocolate with the butter in a saucepan over low heat. Let the chocolate mixture cool.

Sift together the flour and the salt onto a piece of wax paper.

Beat the eggs in a medium-size bowl until they are fluffy. Gradually beating the sugar until the mixture is thick. Stir in the chocolate mixture and the vanilla. Fold in the flour mixture until it is well blended. Stir in the chopped walnuts. Spread the batter evenly in the prepared pan.

Bake the brownies in the preheated moderate oven 350 F. for 30 minutes, or until the top of the brownies is shiny and firm. Cool the brownies in the pan on a wire rack.

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. 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. Frost the top of the brownies with the Butter Rum Cream.

Melt the semisweet chocolate in the top of a double boiler over hot water. Let the chocolate cool, then spread it evenly over the frosting.

Meanwhile, melt the white chocolate in a 1-cup glass measure set in hot water in a saucepan. Pour the white chocolate into a pastry bag fitted with a small writing tip, holding the tip over wax paper to catch any drips.

Immediately pipe the white chocolate in parallel straight lines 1/2 inch apart across the width of the brownies. Lightly draw a wooden pick through the white chocolate at 1/2-inch intervals up and down the brownies to create a design. Let the chocolate set. Cut the brownies into 40 pieces.

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