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.
2cups all-purpose flour, weigh or measure with a light hand(250 grams)
1 ½teaspoonsbaking powder
½teaspoonsalt
6ozunsweetened chocolatechopped (170 grams)
2sticksunsalted butter(230 grams)
3cupssugar(600 grams)
6largeeggs
1tbsp.pure vanilla extractI used cheap vanilla
1 ½cupschopped walnutsplus more for garnish
Rum Glaze
6tbsp.unsalted butter(84 grams)
4oz.unsweetened chocolatechopped, use good. (115 grams)
6tablespoonsconfectioners’ sugarI recommend a little more
Pinchof salt
2tsp.pure vanilla extract
4tbsp.dark rum or brandy56 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 an 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.