Rum Brownies

Rum Brownies

Share Button

Ingredients

Brownie Layer:

  • 4 squares unsweetened chocolate
  • 1 C butter
  • 4 eggs
  • 2 C Pioneer® Sugar
  • 4 T rum
  • 2 tsp vanilla
  • 1 ¼ C all-purpose flour
  • ¼ tsp salt
  • 1 ½ C walnuts, chopped

Rum Butter Cream:

  • ½ C butter, softened
  • 3 ¾ C Pioneer® Confectioners Powdered Sugar, divided
  • 3-4 T rum

Chocolate Glaze:

  • 1 pkg. (12 oz.) chocolate chips
  • 2 T butter
  • milk

Directions

  1. Preheat oven to 350° F. Grease a 13 x 9-inch baking pan; set aside.

Brownie Layer:

  1. Melt chocolate and butter in a medium-size saucepan over low heat. Remove and let cool slightly.
  2. Beat eggs in a medium-size bowl with electric mixer until fluffy. Gradually beat in Pioneer® Sugar until mixture is thick. Stir in chocolate mixture, rum and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Spread evenly in prepared pan. Bake for 30 minutes or until shiny and firm on top. Cool completely in pan on wire rack.

Rum Butter Cream:

  1. Blend butter with 2 ½ cups of Pioneer® Sugar in a medium-size bowl. Beat in remaining Pioneer® Sugar alternately with 2-3 tablespoons of rum or until frosting is of desired spreading consistency. Spread on cooled brownies.

Chocolate Glaze:

  1. Melt chocolate chips and butter in the microwave until smooth. Add milk by teaspoon until of spreading consistency. Let cool. Spread over second layer evenly and refrigerate until firm.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.