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Ralph Lauren's Brownies
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Ralph Lauren's Brownies

I've already made these several times and love the results. They can quickly go from perfect to somewhat dry if overbaked.
Course Dessert
Cuisine American
Keyword brownies, Ralph Lauren
Prep Time 20 minutes
Cook Time 35 minutes
Cool and Chill 3 hours
Total Time 3 hours 55 minutes
Servings 32
Cost $10

Ingredients

  • 2 cups all-purpose flour 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 1/2 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.