Chocolate Rum Brownies with Chocolate Rum Buttercream Frosting

2/3 cup semisweet chocolate chips
1/3 cup melted butter
4 eggs
1 cup granulated sugar
3/4 cup finely ground walnuts
1/3 cup all-purpose flour
2 tablespoons rum
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Butter a 10-inch springform pan.

Melt the chocolate in the top of a double boiler over hot, not boiling, water. Stir in the melted butter until thoroughly blended; set aside.

In the large bowl of an electric mixer, beat the eggs with the sugar until mixture is light and fluffy, about 10 minutes. Fold in the walnuts, flour, rum and vanilla until blended. Do not overmix. (This can be done on the lowest speed setting. ) Fold in the chocolate mixture. Pour batter into prepared pan and bake for about 25 minutes or until a cake tester, inserted in center, comes out clean. Allow cake to cool in pan. Remove metal ring and frost cake with Chocolate Rum Buttercream. Swirl it around in a decorative fashion and sprinkle top with shaved chocolate and a bit of sifted confectioners' sugar.

Serves 10.

Chocolate Rum Buttercream Frosting:
1/2 cup butter
1/2 cup melted semi-sweet chocolate chips, cooled
1 tablespoon rum
1/2 teaspoon vanilla extract

Beat butter until light and creamy. Beat in the chocolate until blended. Beat in the rum and vanilla extract.