Rum Pecan Chocolate Brownies

Rum Pecan Chocolate Brownies

Ingredients:
½ pound (2 sticks) unsalted butter, plus additional for greasing the pan
1 cup semisweet or dark chocolate pieces
¼ cup chocolate milk
⅔ cup all-purpose flour
¼ teaspoon baking powder
2 tablespoons unsweetened cocoa powder
½ cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
½ cup chopped, toasted pecans
¼ cup light rum

Directions:
Confectioners’ sugar
1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking pan.
2. Place the chocolate and the butter into a large bowl, and place this bowl over a
bowl of very hot water. Stir occasionally until both the chocolate and the butter are
melted, then remove the mixture bowl from the bowl of hot water.
3. Stir the chocolate milk into the chocolate-butter mixture. Stir in the flour, baking
powder, cocoa powder, brown sugar, vanilla, eggs, chopped pecans, and rum.
4. When all the ingredients are well incorporated, transfer the batter to the prepared
pan. Bake for 25 to 30 minutes, or until the brownies spring back when pressed with a
finger. Allow to cool completely.
5. Sprinkle the brownies with confectioners’ sugar and cut them into squares.
VANILLA BEAN ICE CREAM
Once you’ve made this rich, creamy ice cream, transfer it to a Tupperware container
or into a paper one-quart container. Store it in the freezer for up to one month.
SERVES 4 TO 6 | LEVEL: JUMP SHOT