Recipe courtesy of Ayesha Curry
Episode: Taco Night
Save Recipe Print
Total:
1 hr 55 min
Active:
25 min
Yield:
16 servings
Level:
Easy
Total:
1 hr 55 min
Active:
25 min
Yield:
16 servings
Level:
Easy

Ingredients

Brownies:
Glaze:

Directions

Watch how to make this recipe.

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.

Categories:
Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Horchata

Recipe courtesy of Aarón Sánchez

Outrageous Brownies

Recipe courtesy of Ina Garten

Cocoa Brownies

Recipe courtesy of Alton Brown

Mocha Brownies

Recipe courtesy of Ree Drummond

Aaron Sanchez's Mexican Brownies

Recipe courtesy of Aarón Sánchez

Knock-You-Naked Brownies

Recipe courtesy of Ree Drummond

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories