Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Coarsely-chopped walnut pieces

  2. 1/2 cup 31g / 1.1oz Bleached all-purpose flour

  3. 2 Eggs

  4. 1 Salt

  5. 1 tablespoon 15ml Dark rum

  6. 1/4 cup 49g / 1.7oz Sugar

  7. 1/2 cup 164g / 5.8oz Dark corn syrup

  8. 3 oz 85g Bittersweet or semisweet chocolate - finely chopped

  9. 3 tablespoons 45ml Butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and set a rack at the middle level. Butter an 8-inch square pan, and line the bottom with a square of parchment or waxed paper.

  2. Combine the walnuts and flour and set aside. In a medium bowl, whisk the eggs with salt and rum.

  3. In a saucepan, stir the sugar and corn syrup well to mix. Place over low heat and bring to a boil. Remove from the heat and add the chocolate and butter. Allow to stand for 3 or 4 minutes, then whisk smooth. Whisk the chocolate mixture into the egg mixture. Stir in the walnuts and flour.

  4. Pour the batter into the prepared pan and bake for about 35 minutes, until set and firm. Cool in the pan on a rack. Unmold and cut into 2-inch squares.

  5. This recipe yields sixteen 2-inch squares.


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