3/4 cup sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sugar
1/3 cup shortening
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate pieces
1 teaspoon vanilla
2 eggs
1 cup walnuts, coarsely chopped
4 tablespoons bourbon
Frosting
Glaze
Preheat oven to 325 ºF. Sift flour, soda and salt; set aside. Combine sugar, shortening and water; bring to a boil, stirring constantly. Remove from heat; stir in chocolate and vanilla until very smooth. Beat in eggs, one at a time. Add flour mixture and nuts. Spread in greased 9-inch pan and bake 25-30 minutes. Remove; sprinkle with bourbon while warm; cool.
WHITE FROSTING
1/2 lb. soft butter
1 teaspoon vanilla
2 cups sifted powdered sugar
4 teaspoons rum
Cream butter, vanilla and rum; add sugar gradually. Spread over cooled brownies and chill.
CHOCOLATE GLAZE
1 tablespoon shortening (not butter)
1 (6 ounce) package semi-sweet chocolate pieces
Melt both over hot water; or it you have a heavy pan, melt shortening first, adding the chips and melting slowly on a lower heat, stirring constantly, just until the mixture reaches a spreading consistency. If you have any difficulty, you can add a tablespoon of boiling water to the glaze to help it spread more easily. Chill until firm. Cut in 1-inch squares and keep refrigerated until served.