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Prep 20min
Total2hr55min
Servings36
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Ingredients
2
cups packed brown sugar
1/2
cup butter or margarine, softened
2
teaspoons vanilla
1/2
teaspoon rum extract
2
eggs
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
bag (12 oz) white chocolate chunks
1
cup chopped walnuts
1/4
cup semisweet chocolate chunks (from 12-oz bag)
1
teaspoon vegetable oil
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Steps
1
Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
2
Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.
3
Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.
4
In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies, cut into 6 rows by 6 rows.
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You could use pecans instead of the walnuts, or you can make the brownies without the nuts if you like.
For easy cutting, line the pan with foil, then grease the foil. When the brownies are cool, use the foil to lift them from the pan and place on a flat surface for cutting.
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