Rum nut brownies



In a mixing bowl, cream the butter and sugar, then the eggs one by one, and then add the other ingredients, blending well with a spatula. Use a bowl scraper to fill a parchment-lined square pan to a depth of about 2 inches. Bake at 350°F for 15-20 minutes until cooked but still moist. Cool on a rack and cut into squares.

4 oz butter (1 standard American stick)

3 oz almond paste in small bits

2 large eggs

⅔ cup lightly toasted walnuts*

⅔ cup cocoa

⅔ cup all-purpose flour

½ cup raw cane sugar

1 tsp rum

1 tsp almond extract

½ tsp baking soda

* Break up the walnuts into small bits, put in a frying pan over medium-high heat and stir about for a few minutes, until the skins begin to darken. Reduce heat if need be. Don't allow the nuts to burn, and remove them from the heat as soon as they are off-raw. If any bits look very dark, don't use them.