Boozy Brownies With Rum Buttercream Icing Recipes

DARK RUM BROWNIES

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.

FUDGE BROWNIES WITH BUTTER RUM FROSTING

Steps:

• Pre-heat oven to 350 F. Mix and Bake brownies according to the box directions. In a greased 9x13 baking pan. Set aside to cool.
• Put softened butter in a medium size bowl. Add powdered sugar, and the rum extract. Start to mix and add drops of milk, if needed to make a spreading frosting consistency.
• Spread frosting on the brownies, then immediately sprinkle the shredded coconut over the top. I like to cut mine up into little squares for serving.