Choc Choc Rum Brownies Recipes

ROSE MARY'S RUM BROWNIE STUFFED CHOC. CHIP COOKIE

Steps:

• I chose to add Barcardi Gold Rum to enhance the flavor of the Brownies and also add nuts to this recipe because my husband loves nuts in his cookies. You can use Rum Extract if you don't want to use Rum. This recipe is a bit labor intense but well worth the efforts. Also requires about 2 hours chilling time which I included in the prep time.
• For the Brownies preheat the oven to 350 degrees F. If you are using glass lower the temperature to 325 degrees F. Prepare a 9 X 13 baking dish by lining with foil & then spray with non stick cooking spray, and set aside till needed. Don't do like I did and forget to use the foil.
• In a medium size bowl add the chocolate chips and butter, and microwave for 1 1/2 to 2 minutes, then stir with spoon, and make sure all the chips melts. If not return to microwave for 30 second intervals and stir till chips are melted.
• Add the sugar to the chocolate, and beat till blended.
• Add the eggs one at a time and beat well after each has been added. Please note although only 2 eggs are shown I did use 3.
• Then add the vanilla Bean Paste & Rum, and beat till blended.
• Add flour salt & baking powder to a small bowl then stir to blend. Then gradually add the flour to the chocolate mixture, and beat well after each addition.
• Add the chopped nuts, & stir to blend. Pour batter into prepared 9 X 13 pan and bake in preheated 350 degree oven for 30 to 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake. Cool completely, then cut into squares about 1 1/2 inches wide to use in the stuffed cookies.
• FOR THE STEPS TO MAKING THE COOKIES & putting them together PLEASE SEE THE RECIPE. Because this is a time consuming recipe,& I WANTED YOU TO SEE THE STEPS I discovered, I could not add all of the Step By Step instructions for the cookies to this one recipe.
• THIS IS THE SIZE OF THE BROWNIES I USED TO STUFF THE COOKIES. I had some extra brownies left over, because the cookie recipe only made 12 cookies. If you want to cut your brownies smaller and use less cookie dough for each cookie, you will get more cookies. Please see the recipe Steps to making Rose Mary's Rum Brownie Stuffed Chocolate Chip Cookies.
• I will add the link for the STEPS ONCE I HAVE POSTED THE RECIPE. Here is the link for part 2 of this recipe: https://www.justapinch.com/recipes/desserts/cookies/part-2-rose-marys-brownie-stuffed.html

GINGER, PECAN AND RUM CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper.
• Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly.
• In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients.
• Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using.

CLASSIC BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CHOC CHOC RUM BROWNIES

Steps:

• Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
• Break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
• Do not let the base of the bowl touch the water.
• Remove the bowl from the pan and set aside until needed.
• Put the soft butter and powdered sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and creamy.
• Gradually beat in the eggs, followed by the rum.
• Scraped down the sides then beat in the melted chocolate.
• Stir in the flour, and when thoroughly combined, add the chopped chocolate and nuts and mix thoroughly.
• Transfer mixture to the prepared pan; spread evenly, and level the surface.
• Bake in oven for about 20-25 minutes until the top is set and firm; remove the pan from the oven.
• Leave to cool a little in the pan before removing (taking care as the crust is fragile) and cutting into 16 pieces.
• Serve warm or at room temperature with ice cream and hot chocolate sauce.
• Once cool, store in an airtight container and eat within 4 days.

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.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

RUM-RAISIN CHOCOLATE BROWNIES

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.

RUM RAISIN BROWNIES

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.

RUM-RAISIN CHOCOLATE BROWNIES

Steps:

• Soak raisins in rum in bowl overnight or at least 8 hours.
• Preheat oven to 350 degrees F.
• Butter 13x9x2-inch metal baking pan.
• Stir butter and unsweetened chocolat 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 25 to 30 minutes.
• Cool brownies in pan on rack.
• Cut into squares.
• Serve with vanilla ice cream or whipped cream.

CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.