- Level: Easy
- Total: 1 hr 55 min (includes cooling and setting time)
- Active: 25 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 395
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 1 hr 55 min (includes cooling and setting time)
- Active: 25 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 395
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 68 mg
Ingredients
Brownies:
Glaze:
Directions
- For the brownies: Preheat the oven to 325 degrees F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray.
- Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds.
- Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack.
- For the glaze: Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze.
- Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.
