DARK RUM BROWNIES
Make and share this Dark Rum Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h14m
Yield 16 small brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; position oven rack in the lower third of the oven.
- Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
- In a bowl, mix the brownie mix, melted butter, dark rum, eggs, and nutmeg with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate.
- Spread batter into prepared pan.
- Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
- Transfer to a wire rack and cool for 15 minutes.
- Chocolate Rum Glaze: in a small saucepan set over medium-low heat combine the brown sugar, butter, rum, and milk.
- Cook, stirring constantly, until the mixture comes to a boil; boil, stirring constantly, 1 minute longer.
- Remove pan from heat and stir in the chocolate chips; stir the mixture until the chips are completely melted and the mixture is smooth; cool 5 minutes.
- Spread glaze over warm brownies; cool completely.
- Cut into squares-9 large or 16 small brownies.
Nutrition Facts : Calories 302.3, Fat 15.6, SaturatedFat 7.1, Cholesterol 44.4, Sodium 142.9, Carbohydrate 38.3, Fiber 0.3, Sugar 9.6, Protein 2.6
RUM-RAISIN CHOCOLATE BROWNIES
Provided by Beth Peterson
Categories Rum Chocolate Egg Fruit Dessert Bake Raisin Winter Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.
DARK AND STORMY BROWNIES
Inspired by the Bermuda drink, our rich, dark and stormy brownies are made with Betty Crocker Fudge Brownie mix, ginger beer and rum.
Provided by By Inspired Taste
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with cooking parchment paper or foil; spray paper or foil with cooking spray.
- In medium bowl, stir together all ingredients until smooth. Pour batter into pan.
- Bake 28 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely, about 45 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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- Break up the 60 g plain chocolate and put it in a heatproof bowl. Fill a saucepan to about an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently. Remove the bowl from the pan and set aside to cool until needed.
- In an electric mixer bowl, put the soft butter and icing sugar. With an electric mixer fitted with a paddle attachment, beat at medium speed (speed 3 on my Kitchen Aid mixer) until light and creamy. Alternatively, you may beat by hand with a long wooden spoon.
- Gradually beat in the eggs, followed by the rum. Scrape down the sides of the bowl, then add the melted chocolate and beat till well combined. Stir in the flour, and when thoroughly combined, add the chopped chocolate (or chocolate chips) and the walnuts and mix thoroughly. Pour out the batter into the prepared tin and spread evenly.
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