The Ultimate Brownie With Chocolate Rum Sauce
- Preheat oven to 350ºF.
- Melt the chocolates and butter in a double boiler, stirring until smooth. Whisk in cocoa; set aside to cool slightly. (If a double boiler is not available, use a heavy saucepan over low heat. Watch closely to avoid burning).
- Whisk eggs, sugar, vanilla and salt in a medium bowl until just combined. Stir in flour with a wooden spoon. Add chocolate/butter mixture. Spread mixture into a greased 8-inch square pan. Bake until slightly puffed in the middle, about 35 to 40 minutes.
- Remove from oven; immediately pierce holes in hot brownie with a fork or knife. Pour warm sauce over top. Serve warm or cooled.
- Melt all ingredients in a double boiler (or heavy saucepan) over medium-low heat.