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Home » Brownies that are Fudgy

Ralph Lauren's Brownies

Last updated on June 7, 2023 By Anna 10 Comments This post may contain affiliate links.

There’s a new brownie recipe making the rounds, and it’s from Ralph Lauren's wife, Ricky. Featured in  The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton, the Lauren family calls these Nana’s Brownies because Ricky's mom used to make them for Ralph's birthday every October. So you could also call these Nana's Brownies or  Ricky's Brownies, but for now we'll go with Ralph Lauren's Brownies to make them sound stylish!

Ralph Lauren's Brownies

They really do eat well in The Hamptons, and these brownies are indicative. They are fabulous! I was worried they’d be too boozy, but they are not. They’d still be very good without the rum, though I’d be inclined to use it again.

Ralph Lauren's Brownies are chewy/cakey on the outside and fudgy in the center with no dry parts. There's a good balance of fudgy and cakey so they are "in-between" brownies.

Rum Glaze

The glaze, however, is not that sweet. Or at least I didn't think so which is why I dumped confectioners' sugar all over the brownies. You could probably get away with using bittersweet or extra bittersweet chocolate in the glaze or just increasing the confectioners' sugar slightly (rather than dumping it on like I did).  Either way, Ralph Lauren's brownies are good.  I'm already looking forward to making a second batch for the neighbors.

Ralph Lauren's Brownies

Tips

  • Be sure to use the walnuts, the brownies aren't the same without them.
  • I made all of my batches with Ghirardelli unsweetened.  The brand of chocolate may affect the results.
  • Don't over-bake -- these can go from perfect to dry pretty quickly. When you remove the thermometer it should still be climbing to 210 and not already at it.
  • For a half batch, 350 seems to work better.
  • The brownies are cakey/fudgy so again -- do not make if you want super fudgy brownies. The Bon Appetit version with bittersweet chocolate is more of a sure thing if fudgy is your goal. These are good because they are less sweet and more intensely chocolate.

Bon Appetit Version/Epicurious Version

Just so you know, there is a second version of the recipe that was published in Bon Appetit in 2015. It is a half batch version, but calls for bittersweet chocolate vs. unsweetened. I didn’t realize the bittersweet version existed until after I’d made the unsweetened version, and honestly that is probably for the best. I would have gone with the bittersweet version.

But of course I did try the bittersweet version -- the Nana's Brownies recipe from Epicurious.  It is very similar, but (as mentioned) a half batch and calls for a few tablespoons of cocoa and bittersweet instead of unsweetened.  The Epicurious version is great too, and sweeter.  I feel like the version with unsweetened chocolate is a little more intense and interesting.

Nana's Brownies

Recipe

Ralph Lauren's Brownies

Ralph Lauren's Brownies

Anna
I've already made these several times and love the results. They can quickly go from perfect to somewhat dry if overbaked. For a half batch, halve all ingredients, use an 8 inch square pan and bake at 350F for about 30 to 35 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Cool and Chill 3 hours hrs
Total Time 3 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 32

Ingredients
 

  • 2 cups all-purpose flour, weigh or measure with a light hand (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 I used cheap vanilla
  • 1 ½ cups chopped walnuts plus more for garnish

Rum Glaze

  • 6 tbsp. unsalted butter (84 grams)
  • 4 oz. unsweetened chocolate chopped, use good. (115 grams)
  • 6 tablespoons confectioners’ sugar I recommend a little more
  • Pinch of salt
  • 2 tsp. pure vanilla extract
  • 4 tbsp. dark rum or brandy 56 ml

Instructions
 

  • Preheat the oven to 375°F. Grease a 9x13 inch baking pan. I've only tested in metal and don't recommend glass at this point. Line bottom of pan with parchment paper and grease the parchment or dust with flour.
  • 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, but when everything settles they'll be good.
  • 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. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.

Notes

I sprinkled 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.  
Keyword brownies, Ralph Lauren
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. Linda Sweeting

    May 23, 2020 at 7:16 am

    Regarding the cookbook - try Bonnie Slotnick Cookbooks. She’s amazing!
    http://www.bonnieslotnickcookbooks.com/

  2. Anna

    May 22, 2020 at 2:37 pm

    Starr Recipes from Greystone. Got it! I will check the used bookstores when things re-open.

  3. Lisa Barger

    May 21, 2020 at 3:54 pm

    These brownies look so good!
    I love collecting cookbooks and am looking for "Starr Recipes From Greystone". Mary Starr is the author and the book is out of Tennessee. I was hoping if you came across the cookbook I could purchase it from you! Shows you how crazy I am about cookbooks!!!! Love your fun blog!!!
    Thank you very much!!

  4. Anna

    May 20, 2020 at 1:00 pm

    I think you will love the Epicurious version, and the brownies will be excellent with the bittersweet.

  5. Stephanie

    May 19, 2020 at 4:26 pm

    I appreciate all of your extra tips. I don't have unsweetened chocolate but I have bittersweet chocolate I think. I need to look up the distinction between dark chocolate, unsweetened and bittersweet. I will probably try the Epicurious version since I have bittersweet.

  6. Anna

    May 17, 2020 at 11:55 am

    Hey Linda!
    To answer your question, I made the glaze and didn't taste it before pouring it on, which was stupid. I tasted it after pouring, thought it was not sweet enough, got frustrated and literally dumped sugar on top. I do not advise this. For the second batch I used a little extra powdered sugar in the glaze itself -- not sure how much, just "to taste" and the glaze was fine. It is not a super sweet glaze, but it makes the chocolate more pronounced. Same with the brownies. They're not that sweet, but they are very chocolaty.

    For the rum, I've been dumping it on individual pieces of brownie and eating them before 5:00. It's your call. Seriously though, I feel like the rum level isn't too strong at all, but maybe it depends on the rum? I used Captain Morgan. Next time I may use bourbon.

    Please let me know what you think. Meanwhile, I'm going to make the other version of these that's on Epicurious and which is from Ricky Lauren's cookbook The Hamptons, Food,, Family & HIstory. I really wish I knew what kind of chocolate "Nana" used.
    https://www.epicurious.com/recipes/food/views/nanas-brownies-56389656

  7. Linda Sweeting

    May 17, 2020 at 7:05 am

    Hi Anna! I hope all is well with you. My cousin is stopping in today, safely social distancing, of course, and I just remembered that her birthday is tomorrow. “What to bake?” I asked myself, and came to CookieMadness for some inspiration! These are perfect! Just so I’m clear, did you make the glaze, then dump confectioners sugar on top of the glaze? If I make them before noon, is that too early to test the amount of rum in the glaze? One for the glaze, one for the cook, and so on.
    Thanks!

  8. Anna

    May 16, 2020 at 8:24 am

    Lynn, I imagine so. I'm on a big nut kick right now and am definitely keeping them in, but maybe someone will test them without nuts and report back.

  9. Lynn T

    May 16, 2020 at 8:02 am

    Wondering if these can successfully be made without the nuts.

  10. Sue

    May 16, 2020 at 7:26 am

    This sounds like a fun recipe to try!

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