LIFE IN STYLE MAGAZINE - JUNE 2017

RICKY’S CORNER
16
RICKY LAUREN’S ‘Nana’s Rum-Laced’
BROWNIES
‘THE HAMPTONS’
TO MAKE 12 BROWNIES
01.
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05.
06.
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09.
Preheat oven to 375°F.
Grease and flour a 9-by-13-inch pan.
Melt the butter, chocolate, and sugar in the top of a double
boiler over simmering water.
Beat the eggs with the vanilla.
Sift together the flour, baking powder, and salt.
Mix all the ingredients together and stir in walnuts.
Pour the mixture into the prepared pan.
Bake until a toothpick inserted into the center comes out clean,
for about 35 to 40 minutes. Allow to cool before frosting.
Make the glaze: Melt the butter and chocolate. Mix in all the
other ingredients except the walnuts, then spread the frosting
evenly on the cooled brownies. Cut into squares and decorate
with the walnut halves. Refrigerate for one hour.
“
Ralph loved
Nana’s brownies
so much that he
offered to put a brownie
department in his stores
for her! That way he would
not have to wait all the
way until his October
birthday when she would
make another batch for
him to savor and devour.
David remembers how we
treasured Nana’s brownies
so much that we rationed
them in small morsels over
as many weeks as we
could stretch them! When
my mother stayed with us
in the Hamptons, we were
so happy that she made
the brownies for us all
summer long."
*Are you up for baking these delicious brownies? Send your pictures to Blanca Zugaza to have them published in the next issue and make the entire EU team’s mouth water with the result!