| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 16 servings |
Ingredients
- Cooking spray
- One 12-ounce bag semisweet chocolate chips
- 1 stick (8 tablespoons) unsalted butter
- 1 cup loosely packed light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 cup slivered almonds
- 1 cup unsweetened rice milk
- 1/2 teaspoon ground cinnamon
- 1 tablespoon rum
- About 2 cups confectioners’ sugar
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
The brownie part was good, but we did not like the “glaze”. The rum flavor was too strong and way too sweet, even though I only used have as much sugar as it called for. If I made it again, which I probably won’t, I would only reduce the milk by half and skip the rum.
Very good!
Don’t see measurement for either the vanilla or almond extract that was added ddd to the glaze as seen on tv???
The texture of these brownies was awesome but there were too many competing flavours for my taste. And, rating aside, I forgot to buy rice milk so I used oat milk and wow, don’t do that.
These brownies were sooo good! They were surprisingly easy to make and taste great with or without the glaze. They didn’t even last a day at my house before they were gone.
THESE ARE SUCH GREAT BROWNIES! The taste of the glaze on top is just perfection! All of you simple brownie lovers who like twists and taking risks, it’s for you!