This chewy, moist, and rich brownie is made with the flavors from the extremely popular Latin-American rice milk drink, Horchata. There are hints of almond and cinnamon and it’s topped with an Horchata rum glaze that will make this twist on the classic dessert your new favorite brownie.
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
- 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.