Nanas Brownies Recipe
- 1/2 cup (1 stick) salted butter, plus more for pan
- 1 cup all-purpose flour, plus more for pan
- 1 1/2 cups chopped walnuts (optional)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 3 ounces bittersweet chocolate (preferably 72% cacao)
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate (preferably 72% cacao)
- 4 tablespoons (1/2 stick) salted butter
- 1 tablespoon dark rum
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup walnuts (optional)
- Preheat oven to 350°F. Butter and flour an 8×8″ baking dish, shaking out excess flour. Toast walnuts, if using, on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Increase oven temperature to 375°F.
- Whisk cocoa, salt, baking powder, and 1 cup flour in a medium bowl to combine and work out any lumps. Heat chocolate, sugar, and 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth. Remove from heat and add eggs one at a time, beating vigorously with a wooden spoon to blend after each addition. Mix in vanilla, then add dry ingredients and mix until just combined. Fold in reserved walnuts (do not overmix).
- Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30–40 minutes. Let cool.
- Heat chocolate, butter, rum, cocoa powder, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth.
- Pour glaze over brownies and top with walnuts, if using. Chill until glaze is set, at least 1 hour. Slice into 12 brownies.
- Brownies can be made 1 day ahead. Keep chilled.
