Boozy Brownies With Rum Buttercream Icing Recipes
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.
FUDGE BROWNIES WITH BUTTER RUM FROSTING
I made this today, for my good neighbors. They have helped me out so many times. He is always johnny on the spot when it snows! I love to watch him with his new snow plow! And he seems to have fun doing it...God bless him. He won't take money from me...so I am always baking something for him and his wife. Even if there is no snow! I know he and his wife love brownies! and I love to bake. Isn't this what neighbors are all about! I hope everyone has a good neighbors like me..... Nancy 5/5/12
Provided by Nancy J. Patrykus @Finnjin
Categories Cakes
Number Of Ingredients 5
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.
RUM RAISIN BROWNIES
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
Provided by Justine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
- Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g
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- Preheat oven to 350 degrees Fahrenheit. Line a brownie pan with parchment paper and then spray paper with non-stick baking spray. Pan can be 8x8, 9x9 or 7x10.
- Mix all ingredients except chocolate chips and coconut by hand in a medium mixing bowl. When smooth, add coconut and chocolate chips. Batter will be very thick. Pour into a prepared brownie pan.
- Bake for 37-43 minutes. Check for doneness by inserting toothpick into the center. If the toothpick comes out clean, the brownies are done. Pay attention and do not overbake.
- Serve hot with vanilla ice cream. Or store in the refrigerator and serve cold with whipped cream. I prefer them cold, as you get more of the coconut and deep chocolate flavors. They don’t taste best at room temperature, though, so choose either hot or cold.
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